I'm fairly new to sophisticated wines, and need some
help trying to understand the descriptions tasters use.

I understand what is meant by fruity, spicy, sweet,
dry, those are straightforward. But what is mineral,
or earthy? I don't normally chew on dirt, and don't
see the attraction here. And what about buttery?
(which applies to chardonnay only, apparently)

Also. heavy/light, simple/complex, body, structure,
texture... can anyone explain these?

Tannic vs. acidic is also unclear. Tannic wines make
you pucker, right? I don't get it, are there really drinkers
who enjoy that? And is acidic different than tannic? If
anyone could a list of tannic vs. acid wines, I'll try
them side by side.

What's the deal on oaked vs not oaked? Haven't
brewers been aging wine in oak barrels since Socrates?

Thanks,

--
Rich