Acidity: the tartness or sour taste from the natural fruits used to make the wine Blend: a wine made with more than one grape varietal Body: the feeling of weight or fullness of wine on your palate Corked: a wine that has been ruined due to a cork tainted by trichloroanisol (TCA) Decant: the process of opening a bottle of wine and pouring it into another vessel to let it breathe Dry: the taste that sometimes causes puckering in your mouth; the opposite of sweet; wine that contains no more than 0.2 percent of sugar that is not fermented Earthy: a flavor reminiscent of damp soil, forest floor, or mushrooms Finish: the feeling the wine leaves in your mouth after you have swallowed Legs: the streaks of liquid that cling to the side of a glass after the wine has been swirled around; often the legs indicate the alcohol content of the wine Sweet: the taste of sugar or sweetness in a wine; the opposite of dry Tannins: phenolic compounds in wine, originating from the pits and skins of grapes, that leave a dry, puckering feeling in the mouth Vintage: the year a wine is bottled