Alcohol content. Too many wines today have too much alcohol, which leaves them unbalanced.
alcohol content
Percentage of alcohol contained in the wine. It is often given in degrees (grados). 12 degrees is the equivalent of 12% alcohol content.
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Alcohol content in a tropical drink is masked by fruity flavor.
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In the UK alcohol content is measured in units. One unit equates to 10ml of pure ethanol (approx. 1/3 fl. oz. American). A typical pint of beer or large glass of containing approx 2 units. A shot (25ml) of 40% spirit contains exactly 1 unit.
Finally, the alcohol content of Riesling is an anomaly in the wine world: it is low, often 7-11 percent, compared to Chardonnay, which ranges between 12-14 percent. Low alcohol is very appealing and makes Riesling an agreeable aperitif.
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Poll: Preferred alcohol content
This week's Netscape/CompuServe WineLovers Community poll follows up on today's topic with a simple question, in which we invite you to select the range of alcohol content that you generally prefer in your table wines.
Wine with a high alcohol content, warming
Chablis :
Wine from the unique Chardonnay vine ...
The traditional Amontillado is a mature Fino that is fortified to give it a higher alcohol content (between 16% and 18%) and placed in barrels where flor cannot grow.
Additionally, on a wine label, light means a wine that is relatively low in alcohol content and in calories.
Limpid. Clear and bright.
Loyal. A simple and honest wine.
Luscious.
Baked A wine with a high alcohol content that gives the perception of stewed or baked fruit flavors. May indicate a wine from grapes that were exposed to the heat of the sun after harvesting.
Some things that may affect body include alcohol content, oak ageing, and residual sugar.
CLOYING - Used to describe wines that are much too sweet.
CLUMSY - A descriptor used for an unbalanced wine with too much alcohol, tannin, etc.
As a result of the depletion of nutrients in the wine together with a natural increase in its alcohol content over time, and/or adverse temperatures during summer and winter, the flor yeast film tends of weaken.
Yeast consumes and consumes until there is no food left (in this case sugar), then it becomes dormant (or until the alcohol content is so high that the yeast cannot survive).
Straight Valpolicella may be a pleasant easy drinking red, whereas Valpolicella Classico (from the central region) and Superiore (which denotes a higher alcohol content) may be a little more substantial.
For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.
relatively light-bodied and moderate in alcohol content;
relatively high in acidity, which makes them refreshing;
often white, but sometimes pink or even red.
Want some specifics? First, there's Champagne or sparkling wine.
Table Wine: Legally defined category of wine that includes all wines with lower than 14% alcohol content. Colloquially, "wine meant to be enjoyed at the dinner table with meals." However, today's consumer must beware.
Often refers to alcohol content.
Botrytis cinerea - A mould that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
The "body’ of a wine - the sense of its weight on your palate - is a function primarily of its alcohol content (the higher the alcohol, the weightier the wine).
Proof - Refers to the alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol.
Wines should be tasted in order of "body-style," or alcohol content, starting with light, then medium, and then full-bodied.
For white wines, taste: Riesling, Sauvignon Blanc and then Chardonnay.
The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity and residual sugar. These four puzzle pieces display initial sensations on the palate.
A method of expressing the alcohol content of spirits. Wine has the actual percentage listed. In the US proof is double the percentage of alcohol. So a 100 proof spirit, contains 50% alcohol. In Great Britian it would be 57.06% by volume.
The juice is high in acid and alcohol content and may be bitter-sweet but it produces a strong varietal wine in Hungary and Eastern Europe.
Port is an after-dinner drink of quite high alcohol content (17 to 20 per cent). They have great keeping qualities thanks to added brandy and high natural sugar content.
An after-dinner drink of quite high alcohol content (17 to 20 %). Tawny ports are blended wines that have usually been kept by the maker in wood barrels for some years in order to mature them for drinking when sold.
than the everyday Tafelwein and Landwein may receive the classification Qualitätswein bestimmter Anbaugebiete (QbA; "quality wine from a designated region") if it is produced in a specific region and meets standards of taste and alcohol content.
A raspberry liqueur with a high alcohol content.
Frappe
The French term for shake. A simple sugar syrup mixed with fruit or other flavorings and frozen, then processed to a slightly slushy consistency. Served as a drink or a dessert.
Scale for measuring and expressing the alcohol content of high alcohol liquids. Proof is never used for wine. The proof of a liquor is twice its alcohol content, i.e., 80 proof = 40% alcohol.
Download your free DiWineTaste Card : Test your Blood Alcohol Content
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This is most commonly owing to the lack of nutrients, incorrect temperature, too high sugar content, alcohol content too high or an incorrect choice of yeast strain.
Fortified: Denotes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits.
Foxy: A term used to describe the unique musky and grapey character of many native American labrusca varieties.
Fortified wine: A wine in which the alcohol content has been increased by the addition of wine, spirits, or brandy.
Free run wine: Wine derived from the grape juice obtained before pressing, through the natural bursting of the skins.
First off, some wine bottles (and almost all alcohol bottles) list their alcohol content in terms of "proof". Proof is simply the percentage of alcohol times 2. If a wine has 10% alcohol in it, it might be labelled as 20 proof.
Both the moderate alcohol content (compared to some other alcohols) and the non-alcoholic components of wine provide health benefits.
A wine that has had its alcohol content raised by the addition of neutral grape spirits. For example, Port, which is about 20% alcohol by volume, is a fortified wine.
FULL BODIED ...
Soft: Describes a wine with low acid/tannin, or alcohol content with little impact on the palate.
Supple: Describes a wine with well-balanced tannins and fruit characteristics.
Thin: Lacking body and depth.
Proof
Alcoholic proof is the measurement of alcohol content, or how much ethanol is in a wine.
Pruney
Overripe grapes can induce an undesirable taste, sometimes compared to dried prunes, to wines..
Legs The viscous droplets that form and ease down the sides of the glass when the wine is swirled. The more pronounced and persistent the legs, the higher the alcohol content of the wine.
The spirit produced during fermentation. Generally wines have an alcohol content of between 8% and 16% by volume. Specifically the term ‘alcohol’ refers to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast.
In the best areas of the Medoc, the Cabernets, the majority grape on the left bank, showed exemplary ripeness with great aromatic finesse, high alcohol content and good extraction of the anthocyanins (colour).
Body-The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Botrytis cinerea-A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Chaptalisation: The addition of sugar to the must to increase the final alcohol content of the wine.
Character: The combination of a wine's features that make it distinguishable. A term of praise.
Hot
Hot is a word wine tasters use to refer to a wine that has a high alcohol content.
Ice wine
Ice wine, made from frozen grapes, is very sweet, but still light and delicate.
Chaptalisation: Addition of sugar to increase the alcohol content of wine.
Character: The combination of a wine's features ...
Fortification
The process whereby alcohol is added to natural wine to raise its alcohol content, resulting in fortified wines. Port, Sherry and Muscadels are examples of fortified wines.
"Hot": A burning sensation in the mouth resulting from high alcohol content.
"Jammy": Wine that literally tastes like jam or cooked fruit.
The wine is ruby red, robust, with low alcohol content, fruity and has low acidity.
grapes freshly picked or slightly ripened in the sun, with an acquired natural alcohol content of not less than 9%vol.
Hearty
An adjective for a full-bodied wine with high alcohol content. It often refers to a tannic red wine.
Heavy
The wine is out of balance in favor of the tannins.
Mouthfeel: The in-mouth impressions of wine when wine tasting, especially the tactile sensations such as "heat" from high alcohol content or "heaviness" or body due to the viscosity from high alcohol and residual sugar in the wine.
Body
The viscosity or "feeling" of a wine in the mouth--which is related in part to its alcohol content. A wine may have a thin, medium, full, or heavy body.
Plums: sometimes found in Late Harvest wines of higher than average sugar-at-picking or alcohol contents; also noticed in some Zinfandels, Petite Sirahs, Cabernet-Sauvignons, and older Port(o)s.
Strong
Big and powerful, usually with high alcohol content.
Structure
A wine's composition.
Full, full-bodied
The term for wines that give the impression of being large in the mouth, usually derived from high alcohol content.
G
Generous
The term for wines whose characteristics are expressive and easy to perceive.
Viscous wines tend to be relatively concentrated, fat, almost thick wines with a great density of fruit extract, plenty of glycerin, and high alcohol content. If they have balancing acidity, they can be tremendously flavorful and exciting wines.
Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets).
Used to produce dry and sweet white, and light red, wines with high alcohol content and residual sugar. Is one of two whitewine grapes allowable in Chianti Classico wine production.
sparkling wines, and most dessert wines (with the exception of port), colder is usually better. Colder temperatures tend to keep the bubbles livelier and seem to make these wines taste sharper. A chilled wine also makes the alcohol content seem less ...
5 percent greater or less than the alcohol content printed on the label as long as it does not cross a tax bracket. Many wineries use 12.5 percent on the label with the knowledge that the wine could be as low as 11% or as high as 14% alcohol.
 See also: Alcohol, Wine, Grape, White, Red
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