Listed below are several terms you will likely hear or read about as you enjoy your California Wine tasting adventure.  

acidity - the liveliness and crispness noted in wine.

aeration - the deliberate addition of oxygen to wine to round out and soften a wine.

aging  - holding wine in barrels, tanks, and bottles to advance them to a more desirable state.

alcohol  - ethanol (ethyl alcohol), the product of fermentation of sugars by yeast.

aroma  - the scent of the grape, as well as the smell of wine, especially young wines. (different than "bouquet")

astringent  - tasting term noting the harsh, bitter, drying sensations in the mouth caused by high levels of tannins.

balance - when the elements of wine - acids, sugars, tannins, alcohol - come together in a harmonious way, it is said to be "balanced".

body  - a sensation and a term describing the weight and fullness of wine in the mouth.  A wine can be light, medium, or full bodied.

bouquet  - a term that refers to the complex aromas in ages wines. 

breath/breathing  - allowing wine to come in contact with air to open and improve the flavors.  (see "aeration")

closed  - term describing underdeveloped and young wines whose flavors are not exhibiting well.

complex  - a wine exhibiting numerous odors, nuances, and flavors.

cork taint  - undesirable aromas and flavors in wine often associated with wet cardboard and/or moldy basements. 

corked  - a term that denotes a wine that has suffered cork taint 

dry  - opposite of sweet.  A taste sensation often attributed to tannins and causing puckering sensations in the mouth. 

earthy  - an odor or flavor reminiscent of damp soil, a forest floor scent or smell.

finish -  The impression of textures and flavors lingering in the mouth after a wine is swallowed. 

flavors -  Odors perceived in the mouth.

fruity  - a tasting term signifying wines that exhibit strong smells and flavors of fresh fruit.  Can also describe aromas of cooked fruit, as in "jammy".

full-bodied  - a wine high in alcohol and flavors, often described as "big".

herbaceous - a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary) in a wine.

Jammy - a tasting term (see fruity) signifying wines that exhibit strong smells and flavors of fresh fruit. 

length - how long the flavors of a wine persist in the mouth after swallowed; a lingering aftertaste.

long - denotes the length of time a wine's presence stays in the mouth after swallowling.

mature - ready to drink.

mouth-feel - how a wine feels in one's mouth - (rough, silky, smooth, velvety).

nose - how a wine smells.  A tasting term describing the aromas and bouquets of a wine.

oak/oaky - tasting term denoting smells and flavors of vanilla and toast.

oxidation - wine exposed to air that has undergone a chemical change.  The deteriorating wine will exhibit stale smells and colors can look brown.

spicy - a tasting term used to note odors and flavors reminiscent of various aromatic spices that are found in certain wines.

structure - an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins.

tannins - the phenolic compounds in wines that leave a bitter, dry, puckery feeling in the mouth. 

texture - a tasting term describing how the wine being tasted feels on the palate.  "Texture" is used more often when describing heavy, dense wines with a big mouthfeel.

vegetal - tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine.  Bell peppers, grass, and asparagus are common "vegetal" descriptors.

weight - similar to "body", the thicker or richer a wine feels in the mouth, the more weight is described as having.

wine - fermented juice of grapes.

young - an immature wine that is usually bottled and sold within a year of its vintage.  Wines meant to be drunk "young" are noted for their fresh and crisp flavors.