The Culture of the French Red Wine

Astringent: The characteristic flavor of wines which produces an unpleasant chemical stimulus in the mouth, due to an excessive level of ethyl acetate.
Aroma: The odor of wines. Primary aroma is derived from the grapes. Secondary atoms results from fermentation. Tertiary aroma develops during maturation and aging.
The flavor will be brought out when heated while exposed to the air.
Bouquet: The fragrance that a wine develops after it has been bottled and aged. Most appropriate for mature wines that have developed complex flavors beyond basic young fruit and oak aromas.
Stained wine: A white wine which has acquired a pink tint through being placed in casks which previously held red wine. Wine made from grapes with white juice and colored skins, containing trace amounts of anthocyanins.