Apple is an aroma and flavor that typically appears in wine made with the following grapes: Chardonnay, Chenin Blanc, and Grüner Veltliner.
A display of different types of apples
Red apple ...
Apple
Pleasant apple-fruit aroma, particularly characteristic of Chardonnays made without excessive oak.
Apricot
Apricot flavours are often noted in sweet white wines, particularly if affected by botrytis.
APPLEY
A smell or aroma. Ripe apples describes a full, fruity, clean smell associated with some styles of Chardonnay wine. Fresh apples does the same for some types of Riesling.
Apple pie spice
A seasoning blend consisting of cinnamon, cloves, and nutmeg.
Apple Brandy
A relatively dry fruit brandy (Applejack) distilled from fermented (hard) cider. .
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APPLEY
Refers to smell or aroma of a wine, usually carrying additional modifiers. "Ripe apples" describes a full, fruity, clean smell associated with some styles of Chardonnay wine. "Fresh apples" does the same for some types of Riesling.
Appley
A tasting term often referring to the flavours of a dry white wine.
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Aroma
The smell of a wine. Usually refers to the particular smell of a grape variety.
Appley nose: A tasting term that describes an aroma in wine reminiscent of fresh apples. Most often this character is limited to white table wines, usually Chardonnay or Chenin Blanc.
Quince (apple): some northern white Rhőnes (from Marsanne, Roussanne and Viognier grapes) recalI this flavor; however, it has also been noticed in such widely divergent wines such as Napa Sauvignon blancs and Italian Pinot Grigios.
Apple-skin
Tart apple and red-fruit flavor, often noted in red wines of Languedoc and Provence.
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apples and lime
honey and petrol characters
In its Teutonic heartland of the Mosel and Rheingau Valleys, RIESLING produces elegant wines with crisp, lime, lemon, apple and peach flavours and honeyed richness.
Apple Pie / Strudel
Riesling Auslese / Trockenbeerenauslese / Hungarian Tokji Aszú
Tarte au Citrön ...
Applewood-Smoked Bacon Wrapped Buffalo Tenderloin and Merlot
Cheese ...
Applewood Winery **
82 Four Corners Rd.,
Warwick, NY 10990
(914) 988-9292
Open: Apr-Nov, Sa & Su 12-5 ...
apple, pear
Chardonnay
butter, melon, apple, pineapple, vanilla (if oaked, e.g. vinified or aged in new oak aging barrels) ...
As with apple, peaches and other fruits, individual grape varieties have quite different characteristics.
Brie and Apple Appetizer - Perfect Chardonnay Pairing
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Stone Fruits: apple, pear, peach, apricot
Mineral: flint, steel, gunmetal
Tropical Fruits: (not usually) ...
Ripe aromas of apple, pear, herb, and a hint of ginger. Similar fruit on the palate - ripe pear, peach, apple. Nice citrus flavor as well. Texture is very smooth, almost creamy. Attractive, zesty acidity makes this a good food wine.
Ripe pear, pineapple, papaya and fig dominate the palate. Nose is lemon and other citrus blossom; also caramel, honey and butterscotch. Think rich, think yummy.
- As much as an apple!
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Chenin Blanc: Appley-honeyed-floral scent, tart acidity, and good body. Best enjoyed young and fresh.
Muscat: Light, characteristic aroma (musky) and flavour.
Can be fresh, dried, cooked; examples include fresh apples, dried figs, strawberry jam. galet roulésThe large, round rocks that coat the landscape of France's Châteauneuf-du-Pape.
Caused by the oxidation of ethyl alcohol it results in a bruised apple character in table wines. It is an important positive aroma/flavour component of some sherries.
appley, raisiny, fresh or floral.
Assertive: Upfront, forward.
Attractive: A lighter style. Fresh, easy to drink wine.
Balanced: Indicates that the fruit, acid, and wood flavors are in the right proportion.
A variety of fruit odors and tastes, apart from the obvious one of grapes, may be discerned in wine apple, apricot, black currant, blackberry, blueberry, cherry, citrus, peach, pear, plum, ...
It has a sharp taste that reminds one of a tangy green apple. This taste may be appreciated in white wines, however, it is usually not appreciated in reds.
Malolactic fermentation ...
Signature aromas include ripe apricots, orange blossoms, peaches, mango, pineapple, guava, kiwi, tangerine, honeysuckle, spring blossoms, musk and acacia. Viognier often has a viscous, opulent, creamy texture, even without oak aging.
Malic acid is contained in many fruits but particularly in apples. When wine is allowed to stand on its yeast deposit during warm weather it frequently becomes less acid through the malic acid turning into a milder acid, namely lactic acid.
The flavour profile starts off and develops very differently also, commencing with a deep and sometimes earthy flavour, perhaps with elements of cheese, apple or biscuit, becoming richer and more esoteric with time.
Pan-roasted foie gras and Fuji apple tart with mostarda di cremona, with 2000 Royal Tokaji Aszú, 5 puttonyos, from Hungary. "Sauternes is always the first choice with foie gras, but the Tokaji matches the intensity of the foie gras.
The main acid of apples and also one of the acids found in grapes.
It encourages rapid fermentation and assists in producing aroma and flavour. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple.
Since malolactic fermentation is all about having the wine's malic (apple style) acid get converted into lactic (milk style) acid, by doing a chromatogram you can see visually where the wine is in the process.
"appley," "raisiny," "fresh" or "tired."
Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
In the southwest of the state are the Rogue Valley, Applegate Valley and Umpqua Valley appellations.
Malic acid Sharp, appley acid.
Malolactic Fermentation Abreviated to MLF. Conversion of harsh Malic acid to a softer Lactic acid, and carbondioxide.
In Apple Hill, Petite Syrah can be found at Madroña and Camino Jodar is the place for Sangiovese. Across the county in Pleasant Valley, Syrah can be located at Colibri Ridge.
Malic Acid A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples.
Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blancs sometimes have a melon flavor. This is a crisp light wine with a strong acid finish.
Lime Marinated Grilled Mahi Mahi Sandwich on Hawaiian Sweetbread with Pineapple Chutney with Chardonnay.
A secondary fermentation that changes the tart malic acid (found in green apples) into the softer lactic acid, found in milk. Common in red wine, but used almost exclusively in Chardonnay for white.
You can make wine from almost anything: apples, blueberries, plums.even rice (which people argue is really more like beer than wine). But when we say "wine", we are usually referring to that scrumptious stuff in pretty bottles made from grapes.
MALIC: Describes the green apple-like flavor found in young grapes which diminishes as they ripen and mature.
MEATY: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
Fruity
Aroma and/or flavor reminiscent of fruits; apple, black currant, cherry, citrus, pear, peach, pineapple, raspberry, or strawberry. Descriptive of wines with dominant fruit flavors.
A fragrant wine is very aromatic and flowery. Common wine fragrances are floral, spice, and fruit aromas such as pineapple, blackberry, peach, apricot, and apple. The variety of the grape is primarily responsible for a wine's fruit fragrances.
FRUITY
A fruity wine has an "appley", "berrylike" or herbaceous character. "Fruitiness" usually incorporates the detection of a little extra sweetness as is found in really fresh grapes or berries.
Malolactic Fermentation: The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine.
Fragrant: A fragrant wine is very aromatic and flowery. Common wine fragrances are floral, spice, and fruit aromas such as pineapple, blackberry, peach, apricot, and apple.
Aroma: Usually refers to the particular smell of the grape variety, i.e., "appley," "raisiny," "fresh" or "tired."
Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
The sparkling wine from Champagne will usually present with a light colour, high acidity and a toasty, apple fruit-flavoured long palate.
Chardonnay: Rootstock from the U.S; golden to amber; fruit aromas of apple, pear, bananas.
Chenin Blanc: Ideal grape for hot areas; good acidity and flavor; compatible for blending. Argentina's grape of the future.
Oxidation/Oxidised
What happens to the surface of a cut apple when exposed to air. Grapes and grape juice oxidise if not handled carefully. Bottled wine will also oxidise if the seal is not airtight.
Chardonnay - cool climate: tropical fruit, citrus fruit in slightly warmer climes and melon in warm regions. With increasing proportion of malolactic fermentation, Chardonnay loses green apple and takes on creamy notes, Apple, pear, peach, apricot ...
Malic acid
The organic acid found in apples, grapes and wine. Malic acid is converted to lactic acid during malolactic fermentation.
A popular and versatile grape that thrives in most wine-growing countries. Aromas range from lemon to apple to tropical fruit. It adapts well to oak, which adds scents of vanilla, butter and spice.
The flavor of prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach and apricot.
malic acid, the sharp, appley acid most notable in grapes from cool years.
Fruity. The fruit aromas and flavors evident in wine. Can be fresh, dried, cooked; examples include fresh apples, dried figs, citurus, melon and strawberry jam.
Generous. a rich and often alcoholic wine is said to be generous.
Malic Acid
particularly raw, "appley" acid in grapes
Malmsey
grape used to make sweet Madeira ...
Fruity-Aroma and/or flavor of grapes; most common to young, light wines but refers also to such fruit flavors in wine as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry; ...
 See also: Wine, Fruit, White, Grape, Aroma
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