When it comes to wine, you often know immediately what you like (or don’t), but it can take a little longer to know how to describe it. The best way to get into the groove is to arm yourself with some basic wine speak. These terms get bandied about often.

Balance—A wine is balanced when the sugar, fruit, acidity, tannins, alcohol, and wood are all present without hiding or dominating each other.

Big—Used to describe wines that possess full-throttle body, flavor intensity, and alcohol.

Body—The degree to which the wine weighs on the palate. Wines are described as full-bodied when they compare in body to whole milk, medium bodied when akin to 2% milk, and light-bodied when similar in weight to nonfat milk.

Earthy—Used in a positive sense when a wine’s aroma or flavors pick up hints of the soil. European wines are often described as earthy (versus fruit-forward).

Finish—The aftertaste left by a wine after you swallow. Higher-quality wines linger a while on the palate.

Flabby—Wines that possess too little acidity, falling flat and overly soft on the palate.

Fruit-Forward—Describes a wine in which you smell and taste the fruity characteristics first before any of the other aromas or flavors come through. New world wines (such as those from the U.S., Australia, New Zealand, and South America) are often more fruit-forward than European (old world) wines.

Racy—Used when a wine has a zippy streak of acidity. Try a good New Zealand Sauvignon Blanc or a bright, crisp Alsatian Riesling for a taste of this quality.