A wine critic has moved to decode some of the cryptic language used by true wine connoisseurs for those with a less informed palate.

In order to help the eager novices of the wine world hold their own when sipping a Bordeaux or Burgundy at a dinner function, the Globe and Mail's Beppe Crosariol has provided a guide to the tasting notes.

For example, 'flabby' describes a wine with insufficient acidity that results in a flat taste, while too much acidity can leave a wine 'volatile', with a smell of vinegar.

Meanwhile, Mr Crosriol reveals that a 'dumb' wine is lacking in aroma - usually a sign that a young bottle has not been cellared for long enough, while all wines are aiming for 'balance', with all components working harmoniously.

Wine lovers looking to make a good impression at a dinner party may wish to consider Barolo 2006, which Wall Street Journal wine critic Will Lyons recently described as having "depth and intensity".