Aromatized wine
From EncycloWine
Aromatized wines (sometimes called flavored wines) are wines that have been altered with natural substances for additional flavoring.
Wine Aromas
Wine engages all the senses: sight, smell, taste, mouthfeel - even sound when glasses touch in a toast! To fully enjoy fine wine, don't be afraid to savor every sensation - especially its aroma and flavor.
This aroma wheel is a very well respected (and used) resource for wine folks globally. And, the cool lady who came up with the thing (Ms Ann Noble-a sensory chemist) even agreed to let me post sections of her wheel for your oenilogical edification! ...
Wine Aroma Profiles of a Chardonnay Wine Aged in Four Different Oak Types ...
B'NB Bordeaux Aromas
Just 30 minutes from Bordeaux airport in a beautifully renovated 18th century farmhouse, in its own grounds with swimming pool and, set in rolling countryside and vineyards near Sauternes, ...
Gewurztraminer/Traminer Aromatico
History
Tramin/ Termeno in Alto Adige claims to be the birthplace of this international grape. Widely used in north-east Italy.Pink-skinned grape variety, from conflicting sources.
Wine is a poetic drink. Everyone has a personal perception when tasting a wine. Hundreds of aromas and flavors can be found in red and white wines. Here are a few fine classics of combination between wine and aroma :
- -
Fresh Fruits ...
Aroma: Aroma is the word used by wine experts to describe the grapey smell of wine, largely used to describe the wines with a floral or spicy smell. It comes from the grapes and often accompanies the wood aromas.
Aroma
The smell of a wine, especially young wines.
Aromatic
A term for wines with pronounced aroma, particularly those redolent of herbs or spices.
Aroma
The smell of a wine attributed to the grapes or fermenting.
Aromatic
Pronounced aroma, particularly those of herbs or spices.
aroma
Aroma is the smell of a young wine before it has had sufficient time to develop nuances of smell that are then called its bouquet. The word aroma is commonly used to mean the smell of a relatively young, unevolved wine.
Aroma
The smell of the grape variety that carries over into the wine. It is most perceptible in Concord and Muscat grapes.
Astringent
A sharp, puckery taste in a new wine due to tannin (see that listing). Aging in cask or bottle is the remedy.
Aroma: A scent that's a component of the bouquet or nose; i.e. cherry is an aromatic component of a fruity bouquet.
AVA: American Viticultural Area; a denominated American wine region approved by the Bureau of Alcohol, Tobacco and Firearms.
Aroma - The aroma, also known as the "nose" of a wine, is what the wine smells like. It includes all the various smells you get when sniffing the wine.
Aroma: The primary smell of a young, unevolved wine, consisting of the odors of the grape juice itself, of the fermentation process, and, if relevant, of the oak barrels in which the wine was made or aged.
Aromatic
Descriptive term for wines of a markedly flowery, spicy or grapey character
Beefy
Term for reds meaning solid or chunky ...
Aroma: odors in the wine that originate in the grape. To be distinguished from bouquet.
Astringent: Harsh, drying, tactile sensation in the mouth caused by high tannin levels. The opposite is smooth.
Aroma
The characteristic fragrance of brewed tea, imparted by its essential oils.
Assam
A type of tea grown in the state of Assam, India, known for its strong, deep red brewed color.
Aroma
The smell of a wine.
Aromatic
Possessing a clearly identifiable fragrance, reminiscent of fruits or spices.
Aroma Fruity smell of the bouquet, or nose.
Astringent Dry, bitter, or sharp, mouth-puckering effect caused by a high tannin content. A critical term usually used for relatively tannic white wines.
Austere Unyielding, sometimes harsh.
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.
Aroma
The perfume of fresh fruit. It diminishes with fermentation and disappears with age to be replaced by the "bouquet."
Astringent ...
Aroma
A wine's aroma comes from the origin of the grape.
Balance
Balance is what a wine taster looks for in a wine. A balanced wine tastes of acid, tannin, sugar, alcohol and flavor, all coming together in harmony.
AROMA: Traditionally defined as the smell that wine acquires from the grapes and from fermentation. Now it more commonly means the wine's total smell, including changes that resulted from oak aging or that occurred in the bottle- good or bad.
Aroma
The smell of a young wine. Different from bouquet, in that Aroma is the smell that comes from the grapes, and bouquet, which takes time to develop, is the smell that comes from the finished wine.
Aroma: The scent of a wine--frequently used interchangeably with the word "bouquet.
Aroma
The smell of a wine is part of the tasting experience, because smell and taste are closely related. It is interchangable with bouquet.
Aroma: that portion of the smell of a wine derived specifically from the grape variety,such as Cabernet-Sauvignon or Chardonnay, as opposed to that portion of the smell derived from other sources (see Bouquet).
Aroma. A term loosely used to describe the smell of wine, specifically it refers to the smells that derive from grapes.
Aroma :
Also known as fruit, flavour or bouquet, the aromas are the smells given off by the wine.
Aromatic : ...
Aroma - can be reminiscent of fresh applesauce, spiced apple, ripe pear and "fresh baked bread" smells, compliments of the yeast that's added during the second fermentation.
Aroma:
Smell ( Next Question )
Attractive:
A lighter style, fresh , easy to drink wine.
Aroma
Odors in a wine that originate from the grape. Some distinguish these smells from "bouquet," but the term is often used to describe all smells of a wine.
Aroma - The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.
B ...
Aroma: The smell of a young wine which may later develop into a mature bouquet in fine wines.
Astringency: Sensation caused by excess tannins, which may disappear as the wine ages.
Aroma
Also known as the nose, the smell of the brewed leaf and the resulting liquor.
Continue Reading → ...
Aromatic compounds
The chemical substances in wine, from either the grapes or the winemaking process, that are responsible for the wine's aromas, bouquet and flavours. ...
Aroma - The primary fresh fruit smells that come from a wine as distinguished from the secondary smells of winemaking and tertiary smells of bottle age. The latter categories are usually referred to as bouquet.
Aroma
The scent from the grape or the merely vinous smells found in young wine as opposed to smells that develop later with age. See Bouquet ...
AROMA: I'm stepping on some toes here. Aroma is the overall smell of the wine due to natural fruits, fermentation and aging. Traditionally this has not been the case but in this case tradition is screwy!! See Bouquet.
Aroma
The smell of a wine. Fussy wine pros sometimes distinguish between aroma (the smell of young wines) and bouquet (more complex whiffs that come from bottle age).
AROMA
The intensity and character of the aroma can be assessed with many descriptive adjective. Usually refers to the particular smell of the grape variety.
AROMA
The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from "appley" to "raisiny", "fresh" to "tired", etc.). Usually refers to the particular smell of the grape variety.
Aroma
The smell of a wine. Usually refers to the particular smell of a grape variety.
Ascescence
It relates to the presence of acetic acid or ethyl acetate and is detected by a sweet and sour taste along with a sharp feeling on the palate.
Aroma: Smell or fragrance from wine that has its origin in the grape -- as opposed to "bouquet," which has its origin in the processing or aging methods.
Aromatic, ancient grape, considered by some to be an ancient ancestor of most other vitis vinifera grapes; makes wines, often sweet and always fruity, with a characteristic grapefruity and musky (as the name implies) aroma.
Aroma. The smell of a wine. Some people use the term aroma for younger wines; bouquet for those that have been aged.
Astringent. Caused by acid or tannin, or a combination of both, refers to the mouth-puckering character of some wines.
Aromatic pork loin
Generally speaking, I think desserts should be sweet and main dishes savory, so I'm not exactly on board with the trend at some fancy restaurants toward meat dishes gussied up with fruit, honey and syrup.
Aroma in pinot blanc is very light, non-distinct, nearly neutral. It is balanced with high acid and can be full-bodied.
Aroma/bouquet
The most important and revealing aspect of a wine's personality and quality is its smell. Indeed, most of what we take to a wine’s taste is actually its aroma.
AROMA
The smell of a young wine, slightly different than the wine's bouquet (see entry).
ASTRINGENCY ...
Aroma:Aromas are smells, which originate with the grapes, in contrast to bouquet, which defines smells acquired during bottle-aging.
Aroma wheel
Aroma of wine
[edit] References
^ K. MacNeil The Wine Bible pg 98-110 Workman Publishing 2001 ISBN 1563054345
^ a b c d e f S.
An aromatic grape variety reminiscent of peaches and flowers in its youth, developing weight and an almost kerosene quality with age. Germany makes the variety in all styles from bone dry all the way through the spectrum to late harvest dessert wines.
The aromas and taste of zinfandel are blackberry, boysenberry, raspberry, and dark cherry. The term 'jammy' is usually associated with it because of the concentrated flavors that are similar to berry jams.
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.
Smoky
Aroma and flavour sometimes associated with oak aging.
Soft
May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure used on a label occasionally to indicate low alcohol.
2 Loss of Aroma Hastening the development of the aroma might kill a red grand cru that has past its peak, as the structure of the wine is already very unstable. That is why we never decant an ancient fragile red wine.
Sabores y aromas que permanecen presentes después de haberse tragado el vino. No confundir "retrogusto" con "retronasal"..
EN
aftertaste ...
Earth: an aroma or flavor used to describe the taste of earth or soil.
Enology: Alternate, or American, spelling of Oenologist.
Estate Winery: A license obtained in the United States allowing farms to sell wines at their vineyard.
 See also: Wine, Grape, White, Style, Region
|
