Here's a categorisation of some of the tasting terms I use most commonly for smells and flavours (you may have noticed that I have a somewhat limited wine vocabulary). I've put them into groups but their real use, I hope, is as a possible help in blind tasting (if a mature red wine smells strongly of strawberries, for example, chances are it's a traditional rioja) and a personal guide to developing a wine vocabulary of your own. None of us tastes in exactly the same way so your impressions and most obvious vocabulary are likely to be subtly different.
Not all of these terms are positive. I've marked negative attributes with an asterisk. In fact even the first attribute, butteriness, can be unattractive if present in excess - in wines subjected to clumsy malolactic fermentation, for example.
Microbiological
Lactic
Buttery - rich Chardonnay, malolactic fermentation
Yeasty
Bread yeast - some champagne
Flor yeast - Manzanilla, Fino
Chemical
Other
Acetaldehyde - sherry, oxidation*
Peardrops - Beaujolais Nouveau, carbonic maceration
Papery
Wet cardboard - dirty filter pads*
Dry cardboard - glasses from a cardboard box*
Sulphury
Struck match - free sulphur* (especially for asthmatics)
Rotten eggs - hydrogen sulphide/mercaptan* (aeration can help)
Mineral
Flint - Pouilly-Fumé, Sancerre
Wet stones - Chablis
Petrol/kerosene - aged Riesling
Earthy
Undergrowth - mature, full reds
Mould - TCA, 'corkiness' or other taint*
Dirty dishcloth - dirty glasses*
Woody
Wet wood - dirty cooperage*
Oaky - any oaked wine, most obvious on Chardonnay
Cigar box - red bordeaux
Pencil shavings - Cabernet Franc
Pine - Retsina
Burnt
Smoky - Alsace whites
Burning rubber - Syrah
Coffee - madeira, Banyuls, old reds
Burnt toast - old Hunter Valley Semillon
Toasted bread - fine oaked Chardonnay
Sweet
Biscuit - old champagne
Honey - Chenin Blanc, Riesling
Barleysugar - Sauternes
Caramel - ripe reds
Molasses - Piedmont reds
Chocolate - Shiraz
Nutty
Almondy
Almond - Soave
Marzipan - Marsanne
Other
Coconut - American oak
Chestnut - Some Portuguese reds
Hazelnuts- white burgundy
Fruity
Citrus
Lemon - acidified whites
Lime - Australian Riesling
Grapefruit - English wine, Scheurebe
Orange - marsala, sweet Italians
Tropical
Pineapple - cool fermented whites
Melon - Mâcon Blanc
Banana - Beaujolais
Lychee - Gewürztraminer
Tree
Peach - eastern European whites
Apricot - Viognier/Condrieu
Apple - young Chardonnay
Pear - Piedmont whites
Black cherry - mature Pinot Noir
Berry
Mulberry - Shiraz
Blackberry - North Rhône
Raspberry - young Pinot Noir
Strawberry - red Rioja
Blackcurrant - Cabernet Sauvignon
Gooseberry - Sauvignon Blanc
Grape - Muscat
Dried
Raisin - Banyuls, Liqueur Muscat
Prune - Recioto, concentrated reds
Fig - port
Vegetal
Fresh
Grassy - Sauvignon, underripe grapes
Nettles - Sauvignon
Green pepper - less than ripe Cabernet
Eucalyptus - ripe Cabernet
Mint - New World Cabernet
Geranium leaves - sorbic acid*
Currant leaves - Cabernet Sauvignon, Sauvignon Blanc
Processed
Canned asparagus - New Zealand Sauvignon
Boiled cabbage - botrytis (noble rot)
Dried
Tobacco - Châteauneuf-du-Pape
Straw - Chenin Blanc
Tea - young port
Floral
Vaguely floral - Riesling and crosses
Violet - top quality mature reds
Elderflower - young, cool climate whites
Rose - Nebbiolo, Muscat
Orange blossom - Muscat
Spicy
Spicy - Alsace whites, Southern Rhône reds
Liquorice - dense red wines, especially Syrah
Black pepper - Syrah
Vanilla - American oak
Animal
Raw
Cat's pee - Sauvignon Blanc
Mousey - Brettanomyces*
Meaty - Pomerol
Game - mature red burgundy, Rhône
Processed
Bacon fat - ripe Alsace
Leather - wood-aged reds, especially Australian