BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). Some grapes--notably Gewurztraminer and Muscat--often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems.
Bittersweet chocolate
The form of chocolate most often used in cake and cookie recipes. While the terms bittersweet and semisweet are often used interchangeably, bittersweet generally has a greater percentage (at least 50%) of chocolate liquid.
Bitter
Wine tasting term for the sensation in the finish of a wine. This is different than astringency (q.v.) which is a dry feeling in the mouth. Bitterness is very hard to spot, and it is rare, and undesireable in wine.
Bitter
Having or being a taste that is sharp, acrid, and unpleasant. Bitter is one of the four objective qualities (sourness, sweetness, saltiness and bitterness).
Bitter
Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.
Body
The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Bitter: One of the four basic tastes. Considered a fault if the bitterness dominates the flavour or aftertaste. A trace in sweet wines may complement the flavours.
Bitter
Not common in wines but found occasionally - particularly in the aftertaste, and usually in subtle, refreshing form - in some Italian wines and Alsatian whites.
Bitter
Self-descriptive. Sign of ill-health caused by inferior treatment such as excessive stalks during crushing or even metal contamination.
Black currants ...
Bitter: one of the four basic taste sensations. Young, red Bordeaux or Cabernet-Sauvignons will taste bitter because of their relatively high tannin content. Tannin is a bitter element in wines.
Bitter
Acrid. Generally a fault, although in some Italian reds bitterness is considered normal and desirable, particularly in the aftertaste, and usually in a subtle, refreshing form.
Bitter
Excessively acidic.
Body
The texture and intensity of a wine.
Bitterness: Unpleasant characteristic in wine, usually detected in the aftertaste. Not to be confused with acidity.
Bland: Wine-tasting term denoting a wine without character, though not necessarily having any wine faults.
BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). A common source of bitterness is tannin or stems. Although a mild bitterness can often be a pleasant addition it is usually an indication of a flawed wine.
Bitter: A taste you get at the back of the tongue which should not be confused with the taste of tannins (Tasting term)
Blanc de Blancs: A white wine or champagne made from white grapes only.
bitter:An unpleasant taste usually perceived at the back of the mouth after the wine is swallowed.
BITTER
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewurztraminer, Muscat) - have a distinct bitter edge to their flavor.
bitter almonds
often associated with cherries, a certain fruity bitterness, more refreshing than unpleasant
food ...
Bitter: Subjective tasting term. Bitterness usually comes from excessive tannin in wine and is sensed by taste buds along the sides of the tongue at the extreme back.
Black rot: Fungus disease of grape vines. Kills 'em dead, too.
[edit] Bitterness taint
Acrolein
Bitterness taint or amertume is rather uncommon and is produced by certain strains of bacteria from the genera Pediococcus, Lactobacillus, and Oenococcus.
Bitter
Not common in wines but found occasionally (particularly in the aftertaste, and usually in subtle, refreshing form) in some Italian wines and Alsatian whites. It describes one of the four basic tastes (along with sour, salty and sweet).
Bitter One of the four basic tastes (along with sour, salty and sweet). If the bitter taste dominates the wine, it is considered a fault and can be ascribed to poor fruit or excessive use of oak or oak chips.
BITTERNESS: Is added to beer by alpha acid in the hops, the bitterness is proportional to the alpha acid & quantities of the hops used & ...
Bitter Vegetable (often lettuce) is often used in addition to the maror as a bitter .
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Chometz ...
BITTER
A harsh quality wine can take on. Wine made from grapes that are picked less than optimally ripe, for example, can taste a little bitter.
BLEND ...
Bitter
Usually an unpleasant quality, detected in the aftertaste and towards the back of the tongue.
Blanc de blanc
Traditionally used for Champagne, now used for other wines made only from white grapes.
Bittersweet Cabernet Truffles
Roast Rack of Lamb
Old World Style Red Wines
Recipes: Wines:
Steak Fajitas ...
Today bitters are frequently omitted by bartenders unless specifically requested; purists, however, maintain that bitters are required to offset the sweetness of the whiskey and vermouth.
A light bitter, nutlike quality sometimes noted in Italian white wines.
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Tannins are a bitter by-product of grape skins and stems however they greatly assist in clarifying the wine. While the more tannins you have, the more full bodied your wine will be, it will take longer to mature.
Tannin: A bitter, mouthdrying substance found in the skins, stalks and pips of the grapes.as well as in the wood barrels in which wines are aged.
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.
The bittersweet intensity of the Amarone is imparted, in a small way, to the basic Valpolicella, possibly with the help of a minor secondary refermentation.
Bitter: Considered a fault if the bitterness dominates the flavor or aftertaste. A trace in sweet wines may complement the flavors. A fine, mature wine should not be bitter on the palate.
AMERTUME (BITTERNESS)
Normal for certain red wines young and rich in tanin, the bitterness is in the different case a defect due to a bacterial disease.
AMPÉLOGRAPHIE (AMPELOGRAPHY)
Science studying type of vines.
AMPLE (FULL) ...
BITTERNESS - The degree to which a wine tastes bitter, noticed at the back of the tongue. Not necessarily a positive quality, but typically present in some young red wines, and certain white varietals.
BODY - Refers to the viscosity of a wine.
Amargo - Bitter
Amontillado - A type of Sherry or Montilla, aged and amber colored with a nutty flavor
Barrica - The classic 225 liter oak barrel used to age wine, made from French or American oak.
It refers to the astringent, bitter compounds found in grape skins, stems and seeds as well as the oak barrels in which the wine is aged. If you want to know what tannins taste like, just bite into a grape stem or eat a cabernet grape off the vine.
The first time I experienced the bitter cold of a winter in the vineyards, I was in Bordeaux.
Amarone della Valpolicella, which roughly translates to strongly bitter, describes this robust, rich red wine made in Valpolicella, in the northeast region of Italy called Veneto.
Nose is still a bit closed, but deep down are some aromas of bitter earth, tobacco, distinctly herbal spices (sage, thyme, bay leaf, maybe the slightest hint of rosemary), ash, and some black fruits - licorice, prune, cassis.
While there may be a vast array of aroma categories, generally only four tastes have historically been considered: bitter, salty, sour, and sweet.
Collective name for a bitter, astringent group of chemicals that are found in skins, pips and stems of grapes, and also in the oak barrels that are commonly used to age wine in.
The alcohol then tends to overemphasize any bitterness in the wine. The absolute maximum temperature that red wine should be served at: 67 F. My preferred temperature: 62 - 65 F.
Dolcetto wines are known for black cherry and licorice flavors with some prunes and a characteristically bitter finish reminiscent of almonds. While the name implies sweetness, the wines are normally dry.
The berries produce a light-coloured, slightly bitter juice of medium sweetness with a distinctive nose. The wine has a high acid level, with tannin, moderate alcohol and a dry, earthy, full-flavoured palate.
You are only able to detect four distinct flavors with your tongue: sweet, sour, salty and bitter; while your nose is able to decipher over 200 different aromas.
Tannins contribute to the relationship of bitterness on the tongue. If you've ever chewed into grape seeds, then you've tasted the dry bitterness of tannin. Wine with too much tannin is unpleasantly bitter.
This characteristic forces producers to a scrupulous vinification procedure, because an excessive extraction of polyphenols, as well as an excessive aging in cask, can cause wines to be very tannic with a bitter taste.
They are harsh, bitter compounds responsible for flavouring - especially red wines.
This releases some free run juice, and separates the fruit from the stems, which can impart bitter tannins to the juice.
We've particularly enjoyed it with Zenato 1998 Valpolicella Superiore Ripassa, a hearty wine with delicious forward dried-fruit flavors and slight bitterness that made an amazing match with the sweet and slightly bitter risotto.
Tannins are often described as bitter, puckery, drying, astringent or akin to the sensation of rubbing a swab of cotton down your tongue. I actually tried this and did see a connection between the two sensations.
The reason most red wines aren’t chilled is due to the fact that lower temperatures can cause the tannins (the bitter tasting substance that exists in grape skins, seeds, and stems) to become sharper and harsher tasting than when it’ ...
The big thing to know about Nebbiolo is that it's a roughhouse grape loaded with complex flavors but also packed with heavy duty bitter tannins. Farmers by nature are worriers. And when the autumn comes the Piedmont farmers begin to worry, big time.
Tannin - The astringent or bitter qualities in a wine come from tannins, which are found in grape skins, stems and seeds. Tannins are extracted from grapes by skin contact and heavy pressing.
Train your palate to recognize the five different taste sensations: sweet, sour, salty, bitter and umami. Varying combinations of these sensations form different flavors.
There are only four things that we actually taste: sweetness, saltiness, bitterness, and acidity. Everything else comes from 'smelling' the wine in the mouth.
Tannin (bitter) is detected by the back of the tongue. Depending on the amount the wine is bitter, supple or firm. Certain wines leave an impression of suppleness or smoothness others an impression of harshness or firmness.
Press wine contains more tannins than does the free-run wine, and may be bitter. Winemakers often blend these two in varying proportions.
Prohibition ...
bitter and spicy, and their sweet vermouths have strong caramel overtones. French vermouths are subtler, and rely as much on aroma as taste for their flavor impact.
 See also: Wine, Fruit, Sweet, Grape, Aroma
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