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.
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.
Appley Catalan variety mostly used in the production of cava, but also used to make a refreshing dry white in the Penedès region.
Pedro Ximenez (white) ...
Chenin Blanc: Appley-honeyed-floral scent, tart acidity, and good body. Best enjoyed young and fresh.
Muscat: Light, characteristic aroma (musky) and flavour.
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.
"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.
Malic acid Sharp, appley acid.
Malolactic Fermentation Abreviated to MLF. Conversion of harsh Malic acid to a softer Lactic acid, and carbondioxide.
Pitino Grigio 2002 American Pinot Grigio ($12) - Appley, light, fresh and delicate. Simple and straightforward on the palate, shows slight sweetness balanced by crisp acidity. Clean, fresh, OK with the cheese, could be a good food wine. My rating 13.
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.
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.
malic acid, the sharp, appley acid most notable in grapes from cool years.
Malic Acid
particularly raw, "appley" acid in grapes
Malmsey
grape used to make sweet Madeira ...
MALIC ACID: Mainly found in apples, bananas, pears & stoned fruit. It has a sharp, green (appley) taste which may be desirable in some white wines, in others (especially reds) it is not.
On the whole, however, they tend to be floral, flinty, light and appley, with sometimes quite piercing acidity. One or two domaines, however, turn out wines of very high quality indeed.
One of the most popular white grape varieties in America and throughout the New World, as well as the white grape of the Burgundy region of France. Very easy to enjoy thanks to its full, round body and buttery, appley flavors laced with toastiness ...
Canterbury, New Zealand
There have been some superb, dry and med-dry wines, floral/fragrant and licked with lime, sometimes appley, always crisp.
 See also: Apple, White, Wine, Acidity, Taste
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