The flavor dimensions I can distinguish are: 1. Acid 2. Sugar 3. Tanins (in reds) 4. Malo-lactic acid (the buttery flavor in some chardonnays) 5. Oak 6. A

The flavor dimensions I can distinguish are: 1. Acid 2. Sugar 3. Tanins (in reds) 4. Malo-lactic acid (the buttery flavor in some chardonnays) 5. Oak 6. An aroma that I call "barnyard" that is present in many old-world wines. I think this is what others refer to as "earthy". Some people seem to like it but I find it very disagreeable. 7. Everything else. Many of my favorite wines have a certain je-ne-sais-quois that I can recognize but not quite put my finger on. I like low acid, tannic, oaky, and just the tiniest hint of residual sugar. I think this is what most people call "jammy".