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.
Aromatic
Descriptive term for wines of a markedly flowery, spicy or grapey character
Beefy
Term for reds meaning solid or chunky ...
Aromatic
Possessing a clearly identifiable fragrance, reminiscent of fruits or spices.
Astringent
High in tannin, causing the mouth to dry and pucker. Usually noted in tannic reds like an immature Cabernet Sauvignon. See also Tannin.
Aromatic
A term for wines with pronounced aroma, particularly those redolent of herbs or spices.
Aromatic
Pronounced aroma, particularly those of herbs or spices.
Assertive
Forward flavor, but not aggressive.
Aromatic :
An aromatic wine has pervasive and intense aromas. Certain grape varieties are said them to be "aromatic".
Ascorbic acid : ...
Aromatic
A descriptor used to describe wines that have pronounced smells, particularly fruity and floral smells.
aromatic:Refers to floral and/or citrus characters or varieties which typically produced those characters. Examples of aromatic varieties are Riesling, Gewurztraminer and the Muscat family.
Aromatic and sweet white wines Ch. Lafaurie-Peyraguey 1985 1er Cru Classe Sauternes ...
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. ...
Aromatic
Having a distinctly spicy or herbal aroma.
ARVINE
A minor, ancient white-wine grape grown in the Valais district of Switzerland. Used to produce a lively dry white wine that outshines Amigne.
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.
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.
Aromatic:Describes a wine with intense, often floral, aromas. Particularly aromatic varieties include Gewürztraminer, Muscat and Viognier.
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 aromatic smell of certain young red wines from hot climates.
Pétillant
Effervescent with an natural light sparkle.
Herbal aromatics, not necessarily unpleasant, may evoke alcohol or witch hazel.
Medium, medium-bodied ...
A highly aromatic white from the Galicia region on the Northwest Atlantic part of Spain. Its the standout from Rías Baixas that shows lemony-citrus, kiwi, minerals, and a slight spritz. Good acidity and very food friendly.
Palomino ...
Esters: Aromatic flavor compounds which give fruits, juices and wines much of their "fruitiness." ...
Closed: Not aromatically forthcoming, most likely due to recent bottling or to the particular stage of the wine's development. "Dumb" is a synonym.
Perfumed
An aromatic wine, often with a floral fragrance, that is usually due to the grapes from which the wine is made. See also Bouquet.
Petillant
A light sparkle in bubbly.
Heady
Strong, aromatic wine with a high concentration of alcohol and other components.
Wine
The bouquet is aromatic and the berry-plum qualities are reflected in the palate. The wine is usually medium red in colour, medium bodied, soft and round and generally made for early drinking rather than slow maturation.
Observations ...
aromaticUsed to refer to a wine, particularly white wines, with intensely floral or fruity aromas, such as Muscat or Viognier.
The pleasurable proportional correctness of a wine's many aromatic and taste components, but especially sugar, alcohol, acidity, and tannin.
Balling
A scale for denoting the density of liquid in terms of specific gravity.
AROMATIC - Plenty of aromas (the opposite of reticent).
ASTRINGENCY - A drawing, puckering, tactile sensation caused by grape and oak tannins that are an essential part of wine flavor.
Sometimes found as a single varietal wine, but mainly used as a blending grape that adds aromatic complexity.', '', 300)"; onMouseout="hideddrivetip()"
Cabernet Franc
Pinot Noir
(PEA-no Nwahr) ...
- locally also known as Tokay Pinot Gris which does not have any connection neither with Hungarian Tokaji nor with its grapes - a wine that, as opposed to the ones produced in other areas of the world, has a higher structure and a more rich aromatic ...
Most are of the muscat type, having the unique aromatic character commonly associated with muscat wines.
Type of vine Alsatian pink, very aromatic.
GLISSANT (SLIPPING)
Synonymous with "coulant".
GLYCÉROL (GLYCEROL)
Slightly sweetened tri-alcohol, resulting from the fermentation of the grape juice, which gives to the wine its consistency.
GOULEYANT ...
It possesses a deep golden (or perhaps, more accurately, coppery) colour, a heady aromatic perfume and is also probably makes the weightiest and most full bodied white wine (the competition for this title comes from another Alsace stalwart the Tokay ...
However, airing a wine a little while might allow it to open up and then the more pleasant aromatic components might be in better proportion to the whole composition of the wine.
In the north west, the cool damp region of Galicia produces some fresh aromatic whites from the Albariño grape, and Rueda is beginning to produce tasty, modern whites from Verdejo and Sauvignon blanc.
This varietal, while frequently aromatic and with an attractive finish, also tends to lack mid-palate richness and so is often blended with lower tannin, but "fleshy" tasting grapes, particularly Merlot and, especially in Australia, Shiraz.
They also tend to have a greater influence on the wine's flavor and aromatic components, often imparting vanilla nuances with a little sweeter palate profile than French oak.
The bouquet is the total aromatic experience of the wine. Assessing a wine's bouquet can also reveal faults such as cork taint, oxidation due to age, overexposure to oxygen, ...
Typically, wines made from Albariño are very aromatic, often described as having scents of almonds or almond paste, apples, peaches, citrus, and flowers or grass.
Musque, Traminer Parfume, Traminer Aromatique, Savagnin Rose, Fromenteau Rouge, Fermin Rouge, Gentil-Duret Rouge, Gris Rouge, Roter Traminer, Klavner, Dreimanner, Christkindltraube, Rotedel, Rotfranke, Frankische, Kleinweiner, Traminer Aromatico, ...
Used to make an aromatic white wine - (e.g: "Roero Arneis", "Langhe Arneis") - lacking sufficient acidity, when fully ripened, to age well .
Despite these difficulties, what motivates pinot noir producers to keep trying is that the grape can make marvelously aromatic, flavorful wines boasting a seductive perfume of strawberry, raspberry, black cherry, tea, mint, violets, ...
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.
Use descriptive words such as aromatic, acidic or light-bodied. Let them know how the wine tastes by using words such as toasty oak, nutty or citrusy. Chardonnay is generally known to have a light oak taste, while sauvignon blanc has notes of citrus.
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.
I have heard the reductive aromatics described as 'grey' flavours, and the oxidative ones as 'brown', a colour-analogy which I think works rather well.
Consume without Delay Examples Dry Whites Aromatic Whites Rosés Beaujolais Nouveau
After the bottle is being opened, wait for an hour or so before consuming. Bottle upright.
Wait a little Examples Mature Sweet Whites ...
Composed of roughly 85% water, 12% ethyl alcohol, a touch of tartaric, malic and several other acids, wine also contains various sugars and carbohydrates, less common alcohols, aromatic aldehydes, ketones, phenolics, enzymes, pigments, many vitamins, ...
Zarzamora (blackberry) Primary aromatic component of the Tempranillo grape.
Compiled with assistance from Guía de Vinos Gourmets - Grupo Gourmets (Madrid - Spain)
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The list below contains many of the terms commonly used by winetasters to describe the aromatics and flavors of wines, as well as other terms that relate to wine growing and winemaking.
Vini liquorosi, come Sherry e Porto, che sono stati potenziati con una dose di brandy o altro spirito; e
4. Vini aromatici, come Vermouth, che sono stati conditi con ingredienti come erbe aromatiche o spezie.
Fragrant: Wine that is very aromatic and flowery, full of scent & smell.
Frascati: A fruity, golden white wine from the hills around Rome, it can be dry or sweet.
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.
Viognier: French grape; new in Argentina and gaining popularity. Light gold; aromatic; melon, peaches, and slight white pepper.
Reds:
Bonarda: Intense red with violet hues; strong tannins; black fruit and plums; ages well.
The Herault plain also produces famous Muscats, with aromatic flavour, such as Frontignan or Mireval.
In the Aude the best liked wines are Minervois and Corbières.
Many white wines, particularly those made from aromatic grape varieties, do not need aging, while how long reds are cellared is purely a matter of taste on the part of the consumer. For more information on aging wines see our cellaring guide.
perfumed
This term usually is more applicable to fragrant, aromatic white wines than to red wines. However, some of the dry white wines (particularly Condrieu) and sweet white wines can have a strong perfumed smell.
Smoky: Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines.
Soft: Describes wines low in acid or tannin (sometimes both), making for easy drinking. Opposite of hard.
Medicinal: Herbal aromatics, not necessarily unpleasant, may evoke alcohol or witch hazel.
Blunt: Strong in flavor and often alcoholic, but lacking in aromatic interest and development on the palate.
Delaware
Small clusters and pink-skin berries distinguish this grape. When treated correctly, it can rival the aromatic and perfumed off-dry wines of Alsatian France and Germany.
Toasting: Heating the inside of a barrel during its construction to caramelize the flavors. This impacts the flavor and aromatic characteristics of the wine during barrel aging.
 See also: Aroma, Wine, White, Grape, Fruit
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