Here are the definitions for the letter "a"

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ARNSBURGER

Recently (ca. 1992) released white-wine producing variety derived from a Riesling88 x Riesling64 V. vinifera cross developed at the Geisenheim Research Institute in Germany. Has synonym name Geisenheim 22-74. Currently being evaluated in New Zealand as a suitable upgrade substitute for the still commonly grown Müller-Thurgau variety.

Aroma

The smell of a wine, especially young wines.

Aroma

The scent of a wine--frequently used interchangeably with the word "bouquet." Some tasters apply the term aroma only to the fruit-like fragrances of a young wine, and subsequently refer to the more complex smells of bottle-aged wines as bouquet.

Aroma (see also Bouquet, Nose Below)

The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from "appley" to "raisiny", "fresh" to "tired", etc.). Usually refers to the particular smell of the grape variety. The word "bouquet" is usually restricted to describing the aroma of a cellar-aged bottled wine.

Aromatic

A term for wines with pronounced aroma, particularly those redolent of herbs or spices.

ARRILOBA

Variety derived from a Raffiat de Monade x Sauvignon Blanc cross, released around 1960 by the INRA, France. Currently grown by select vineyards in the Landes region of France where it is used to create a white wine described as rich and golden. (No other details as yet).

ARRUFIAC

Has several synonym names including Ruffiac. A variety resurrected from obscurity for use as one of the wines (along with Courbu Blanc and the Mansengs) used to produce white-wine blends in the Madiran AOC and Cotes de Saint-Mont AOVDQS of France. These blends are reported to make excellent aperitif wines and to go well with the local Terrine of Foie Gras. (No other details as yet).

ARVINE

(a.k.a Petite Arvine). Minor, but of ancient origin, variety grown in the Valais district of Switzerland and Conseil district of the Valle d 'Aosta region of Italy. Used to create dry white wine that is fragrant, full-bodied and faintly spicy. Thought to have been known to the Romans who occupied the region.

Ascescence

Ascescence is the term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along with a sharp feeling in the mouth.

ASPRINIO BIANCO

White-wine producing variety found in the Campania region of Italy. Used to produce a light, crisply acidic wine for very early consumption. Has several synonym names including Asprino, Olivese and Ragusana.

ASSYRTIKO

Widely grown in Greece this white-wine producer variety is usually found as a 3-way blend with Aidani and Athiri grape white wines in order to create popular styles. Also used as the base wine, along with Roditis grape-wine, in the well-known "Retsina" blends flavored with pine resin.

Astringent

The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.

Astringent

Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.

Astringent

The mouth puckering sensation caused by wines (usually reds) that are high in tannin. Sometimes astringency can be appealing in a wine and favorably complement food. Astringency tends to decline with bottle age.

ASURETULI (SHAVI)

V. vinifera variety grown in Georgia (CIS). Has synonym name of Shaltrauben. Used to create a semi-dry rosé varietal and (with Saperavi (Charni) and other wines) a semi-dry red wine blend. (No other details as yet).