Aggressive
Describes a wine that has an unpleasantly harsh taste or texture, usually due to high levels of tannin or acid.
Anise
Faint liquorice element.
aggressive
Aggressive is usually applied to wines that are either high in acidity or have harsh tannins, or both.
AGGRESSIVE: Unpleasantly harsh in taste or texture, usually due to a high level of tannin or acid.
AGGRESSIVE: A harsh component of a wine, usually due to high tannin or acid levels.
ALCOHOL: Ethyl alcohol is formed by the interaction of yeast on the sugar content of the fruit during fermentation.
aggressive:A wine with excessive astringency accentuated by high acidity.
Aggressive: A term used to describe a wine with harsh flavors, often the result of too much tannin or acid.
The more aggressive and pronounced malic acid is replaced by the less aggressive lactic acid.
Aggressive A wine with harsh and pronounced flavors. The opposite of a wine described as "smooth" or "soft"
Alcoholic A wine that has an out of balanced presence of too much alcohol.
Aroma The smell of a wine.
AGGRESSIVE - A young wine that has not yet mellowed as perhaps it should have, or a wine can be aggressively acidic, tannic, etc.
AGRESSIF (AGGRESSIVE)
Says itself of a wine showing too much force and attacking the mucous membranes unpleasantly.
AIGREUR (SOURNESS)
High acid character, together with a particular odor pointing out that of the vinegar.
AIMABLE (KIND) ...
A typical characteristic of Barolo is the evident astringency because of tannins, a peculiarity which usually needs some years, usually about five, before getting a more round and less aggressive character.
At that time, the variety had a poor reputation in California due to its grassy flavor and aggressive aromas.
Of course, this battle isn't about Charles Shaw wines, but Napa Ridge, Napa Creek and Rutherford, all labels owned and aggressively marketed by Franzia's Bronco Wine Co.
The tannins are rather aggressive, but not to the point of killing the fruit, and the acidity is also medium to medium-high. It is a fine wine for food matching, particularly for beefy, cheesy, and fatty dishes.
At one winery in the Carneros region of California, we were having a nice time tasting wine and looking at the scenery when a wine-club salesman sat down next to us on the patio and was so aggressive that we finally left.
Although barrel fermentation and oak aging aren't as common for Sauvignon Blanc as it is for Chardonnay, some producers do this to add some complexity, and others, unfortunately, to hide aggressive vegetal odors.
Fining is a less aggressive wine clarification technique than is filtering.
Flash pasteurization
Flash pasteurization is a sterilization technique in which wine is heated to about 176°F (80°C) for 30 to 60 seconds.
Assertive
Forward flavor, but not aggressive.
Astringent
The "puckery" quality of highly tannic wines. Feels like it's drying the mouth. Tannins are most prevalent in young reds. Tannins produce big, round flavors in properly aged wines.
Vineyard managers counteract this with aggressive pruning and canopy management. When Chardonnay vines are planted densely, they are forced to compete for resources and funnel energy into their grape clusters.
Sauvignon Blanc produces a wine for our times -- white, dry, refreshingly zestful, aggressively recognizable. It makes the noble dry wines of Bordeaux where it is blended with Semillon. On the Loire River it is fashioned to a 100% varietal wines.
Denotes a wine having an aggressive, prickly taste best described as "peppery". Sometimes combined with the adjective "brawny" to characterize a young red wine with high alcohol and tannin content.
BRILLIANT ...
Quite often Sauvignon Blanc picks up an aggressive "catbox" odor when the grapes lack sun exposure or are harvested underripe.
However, that should be changing over the next few years as the country's wine industry is aggressively trying to shift to Chardonnay, Pinot Noir, and Cabernet Sauvignon.
Term often used for young reds which should be more aggressive. More lively than an easy wine with suggestions of good quality.
Briary
Tasting term denoting a prickly and aggressive taste (peppery).
Bricking
A tasting term often referring to a brick red colour, which implies the signs of a maturing red wine.
The wine is monitored coming from the press and only wine without aggressive tannins is included with the Free-run: Juice or wine that runs freely from a tank before pressing.', '', 250)"; onMouseout="hideddrivetip()"free-run, ...
Suave (smooth) Wine that is pleasant to drink because it does not taste aggressive in the mouth. Smoothness is related to the correct proportion of polyphenols, glycerine content, acidity and residual sugars.
Tt ...
Slow down toward the end when the cork's almost out, allowing the cork to gently slide out rather than popping aggressively. Point the bottle away from you, so that the cork does not pop in your eyes.
6 ...
Is a natural (or sometimes induced) winemaking process whereby tart-tasting malic acid, which is naturally present in grape must, is converted to softer-tasting, less aggressive lactic acid, resulting in a smoother, more creamy wine with a fuller, ...
American oak barrel
Barrels made from oak wood from American forests. American oak barrels are generally thought to impart more aggressive wood flavors than do French oak barrels.
Natural component in grapes that gives the final wine a snappy refreshing quality. Wines with too little acidity taste dull, flabby and unfocused. Wines with too much acidity can taste aggressively tart.
AFTERTASTE ...
stir red wine while it ferments (often called "punching down") twice a day as opposed to once a week, you should extract more color and tannin from the skins and seeds of the grapes into the finished wine than if your strategy was less aggressive.
soft A soft wine is one that is round and fruity, low in acidity, and has an absence of aggressive, hard tannins.
spicy Wines often smell quite spicy with aromas of pepper, cinnamon, and other well-known spices.
 See also: Wine, Grape, White, Aroma, Fruit
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