Here is a short list of some of the terminology used when describing the character traits of wine:
AROMA
Aroma is the term used to describe the smell of a wine. If a wine has been cellar-aged a more appropriate term would be to refer to the smell as the bouquet. The aroma of different wines have varying character traits and varying intensity and a whole lot of words can be used to describe these traits, i.e. peachy, fresh, flat, citrusy, etc.
BALANCE
Wine which is not in balance may be acidic, flat, harsh, etc. Acid balances sweetness while fruit balances against oak and tannins. Alcohol is balanced by acidity and flavor.
FRUITY
Fruity refers to wine characteristics which typically derive from grape wines made from ripe grapes and which exhibit some of the tastes one would expect from fruit wines, i.e. berry, apple, citrus or various herbs. Wines which have this fruity character can also have just a touch of sweetness.
FLORAL
Floral (or flowery) is used to describe wines which have the aroma of flowers. This term is usually used in conjunction with white wines as reds typically have aromas of dark fruit, leather, licorice, tobacco, etc.
FRESH
A wine that has a little bit of acid bite which is found in young reds and in most whites. The opposite of fresh is wine that is flat or stale tasting.
FINISH
This term is used to describe the taste which remains in your mouth after tasting wine. Finish can be harsh, soft, tannic, smooth, lingering or non-existent.
