The characteristics of wine can be described using a combination of sensory attributes:

• Appearance: Color, Clarity, and Legs (Streaks on the glass)
• Aroma or Nose: Primary and Secondary aromas
• Taste: Sweetness, Acidity, Tannins, Alcohol, Body, Balance
• Finish: The length of time the flavors linger after swallowing
• Complexity: The number of distinct aromas and flavors in the wine
• Additionally, the growing region and climate also affect the characteristics

The types of wine are wide and various:

• Still wines: Without carbonation, typically red, white, rosé
• Sparkling wines: Containing carbonation, such as champagne and prosecco
• Dessert wines: Sweet, usually served with dessert, for example Icewine
• Fortified wines: Have additional alcohol added during or after fermentation, typically Port and Sherry