Obviously aroma means what we smell in the wine, but it also kind of means taste. Look at this diagram I shamelessly stole from Wine Folly.
Aromas are molecules that are received by olfactory system, both through the nose, and through ‘retronasal olfaction’ from the mouth.
This is why ‘aroma’ and ‘flavour’ are so often intertwined, a lot of what we perceive as ‘taste’ is actually aroma, in a way.
By contrast, many of the other characters of wine are related to what occurs on the tongue.
Acidity is the sharpness or crispness of the wine. It is easily confused with bitterness, both in wine and coffee, but is more fresh and bright, and more towards the front of the tongue.
Bitterness comes from tannins, with different types of tannins having different levels of bitterness (e.g. grapeseed-tannin is quite bitter, while oak-derived tannin is much softer). Cold brewed coffee, like barrel-aged wines, produce soft tannins and low bitterness.
Astringency is the mounth-drying sensation that tannin bring to wine or coffee. Between bitterness and astringency, tannins might sound like a bad thing, but they’re vital to producing a balanced, full-bodied drink.
Sweetness is the actual sugar content of the wine, but it’s also the inverse of bitterness – a wine or coffee with high bitterness will taste less sweet, regardless of the sugar content, while low bitterness will make a wine or coffee taste sweeter even if it has low sugar.
So from the perspective of appreciating the nuances of the fruits origins and crafting of unique beverages, we can all agree coffee and wine are a pair.