Austere: the more prestigious châteaux wines of PauiIlac and St. Julien are sometimes referred to thusly. It implies a sensation of pleasant bitterness from tannins.
Austere
Tasting term for relatively hard, high-acid wines that lack depth, roundness, richness and body. Can also describe young wines that need time to soften. Some very good wines - French Chablis and Italian Gavi - may be described as austere.
Austere
Hard and restrained; not overly fruity, but perhaps with subtle flavor characteristics.
AUXERROIS
The local name for the Malbec, or Cot, red-wine grape, grown in the Cahors region of France.
Austere
Somewhat hard, with restrained fruit and character.
B
Balance
Harmony among the wine's components -- fruit, acidity, tannins, alcohol; a well-balanced wine possesses the various elements in proper proportion to one another.
Austere: Tough, dry and unforthcoming, often due to an unyielding tannic structure or high apparent acidity, or simply to the extreme youth of a wine.
Austere Unyielding, sometimes harsh.
Balance Harmonious blend of alcohol, acid, tannin, fruit, acidity, sweetness, and wood, which make up the harmonious whole.
Batonnage Stirring of Lees, ...
Austere
Restrained fruit and character. Also referred to as "hard."
B
Balanced
Fruit, acidity, tannins and alcohol and other elements are well proportioned.
Austere
Without revealing any other conspicuous characteristics. May denote either (a) Simple, one-dimensional; usually applied to young wines of ageworthy quality to denote unrealized potential.
Austere: A Simple one-dimensional wine usually applied to young wines of ageworthy quality to denote unrealized potential or light yet acidic, not necessarily simple, as in a Chablis.
AUSTERE: Used to describe relatively hard, high-acid wines that lack depth and roundness. Usually said of young wines that need time to soften, or wines that lack richness and body.
austere:Term used for wines that have low levels of ripe fruit flavours and excessive acidity and/or tannins. The term usually describes lighter bodied, acidic white wines with subtle flavours.
Austere
Wine-buff speak for a wine that is a bit too severe or restrained on the palate. Usually uncomplimentary, although some young wines destined for greater things may be 'austere' in their youth. Commonly used to describe young *clarets.
Austere
A term used to describe a wine that is unforthcoming - often they are young, tannic wines. They give little pleasure at the time, but it is likely that they will improve with age.
Australia
See my Australian wine guide.
Austere
A wine that is dry, hard, and acidic, lacking in fruit and character.
B
Bacchus
The Greek god of wine. Also the name of a grape variety grown in Germany that is a crossing of silvaner, riesling and müller-thurgau.
AUSTERE
Usually used in description of dry, relatively hard and acidic wines that lack depth and roundness. These wines may soften with age.
Austere
A tasting term for dominant, tart-edged flavours, dry, relatively hard and acidic wines that seem to lack roundness.
> More about the grape varietals and the Bordeaux wine region ...
Austere
May denote either (1) Simple, one-dimensional; usually applied to young wines of ageworthy quality to denote unrealized potential; or (2) Light yet acidic, not necessarily simple, as in a Chablis.
Web-weaving by Cliffwood Organic Works ...
Austere
A term used to describe wines in which the flavour of acid, or intense tannins, dominate the fruit flavours. Wines that are described as austere in their youth often have an excellent capacity for aging.
- B - ...
Austere
Often incorrectly used to describe a wine that is reserved and lacking character. Used in the correct context it should be used to describe a wine that is severely simple or harsh.
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B ...
Austero
Austere, complex wines with bold fruit
Azienda agraria
An estate producing wine from its own grapes ...
Austere. Somewhat hard, without revealing any other conspicuous characteristics.
Autumnal. Various aromas and tastes in wine reminiscent of fallen leaves, humus, truffles, mushrooms or hay.
Balance.
Austere
High-acid and typically young wines.
Autolysis
The self-digestion of yeast by enzymes contained in it.
AVA (American Viticultural Area) ...
Austere A wine that is dominated by harsh acidity or tannin and is lacking the fruit needed to balance those components.
Autolytic Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged sur lie.
AUSTERE - Tough and unforgiving, perhaps too young, too dry, or too tannic.
BAKED - Flavors of cooked fruit, a lack of freshness, with a characteristic caramel/prune/raisin odor.
In addition to softening some of their austere tannins, as Cabernet wines age new flavors and aromas can emerge and add to the wines' complexity.
You don't have to go cold turkey into austere, dry, tart, or tannic wines. There are many stops midway.
For example, there are some wonderful dry (or softly dry) rosé wines available, although some may be hard to find.
An historic vintage for Sangiovese which gave intense and long lived wines, although compared to the two other great vintages of the decade, 1995 and 1997, the 1990s appear today perhaps more austere.
From the standpoint of sheer hedonistic enjoyment, though, the combination was almost too austere. So I brought out a little Italian mortadella (the original Bologna sausage) and some provolone cheese to go with the bread. Now we were talking! ...
Flinty: A tasting term used to describe white wine having a hard, austere, dry, clean taste. An example might be a Chablis that has a bouquet reminiscent of flint struck by steel.
Lean: A not necessarily critical term used to describe wines made in an austere style. When used as a term of criticism, it indicates a wine is lacking in fruit.
Popular in Italy, where its produces dark red wines that are filled with black fruit aromas and flavour, sometimes with a shadow of anise. Can be touch austere, sometimes light and fruity.
Also known as, Charbono, Douce Noire, Ormeasco.
Galen
physician to Roman emperors in 1st century. Wrote De Antidotis, treatise on how wines should be judged, stored, aged and used to "cure" ailments. Recommended "austere" wines, that is lighter and drier wines ...
A "flinty" wine is said to recall gunflint. Wines from the Chablis and Sancerre appellations in France have always been associated with a flinty smell and taste due to the calcareous soil. Flinty wines are usually dry and austere.
and 18% alcohol; Superiore Riserva - 4 years of aging; Vergine - This is the higest quality, it cannot have concentrated must added, and must be aged in wood for a minimum of 5 years and Vergine Riserva - These wines are dry and somewhat austere, ...
representing the top of Italy's designated wine appellations, and one of its smallest. It's a tough and austere land with more than its fair share of cold weather and challenges for grape growers and winemakers.
Astringent - The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.
Austere - Somewhat hard, with restrained fruit and character.
Renaissance Vineyard and Winery--Mountain vineyard estate; the austere mountain environment produces wines with rich and complex flavors.
Retzlaff Vineyards
Rexhill Vineyards, Oregon ...
A little rough and hard character stops some, often present in young red wines rich in tanin and needing to swell.
AUSTERE
It is still said of a wine without bouquet.
AUXERROIS ...
 See also: Wine, Grape, Quality, Fruit, White
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