Acetic: Acetic acid is the acid that gives vinegar its characteristic taste. Small amounts of acetic acid are normal in wine.

Acidity: The agreeable sharp taste caused by natural fruit acids. In moderate amounts it is a favourable characteristic.

Aftertaste: The sensation left in the mouth after a wine has been swallowed. Length of palate or flavour persistence.

Aggressive: Opposite to soft and smooth. A young wine may seem aggressive, but can round out with time in the bottle.

Aging: The process of allowing time to develop the character of a wine. The life differs greatly in different wines.

Aging Sur Lie: Wine is aged in the barrel with the yeast retained, rather than being clarified before aging. Aging on the lees increases the complexity and creaminess of the wine.

Alluvial: Soil that contains clay, silt, sand or gravel deposited by running water is said to be alluvial. Grapes grown in alluvial soil produce wine with more concentrated fruit flavours.

AperitifA drink taken before a meal to stimulate the appetite.:

Aroma:The fragrance of the fruit directly related to the variety of the grape used to make the wine. The aroma of the grapes will change as the wine ages.

Aromatic: A wine that has an abundant aroma.

Aromatized Wines: Fortified wines flavoured with aromatic substances such as herbs, fruit and flowers.

Astringency: A normal characteristic of some young wines, usually caused by an excess of tannin, lessening with age. May be more noticeable with red wines.

Austere: A wine that lacks fruit and is dominated by harsh acidity and or tannin.