Overall, I think it's a useful, clear article. I recognise a lot of the terms from tasting beer, but I think I learned a lot more that'll help me articulate what I'm tasting for in wine.
I disagree with your listing "oxidised" as a synonym for "flabby i.e. too little acid". Oxidation has its own very specific flavours (sherry and wet-cardboard are the common comparisons) which result from reaction of the alcohol with oxygen, not just from a lack of acid.
Good job, though. I appreciate it.
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Kegged: Christmas Ale
Drinking: Saison Bâtard
The Green Wall Nanobrewery
tibi non nolis