Bright
A term describing a light-colored leaf or its resulting bright red brew.
Brisk
A term describing a tea that is very astringent; also a Lipton trademark.
Bright: Vibrant and fresh, generally the result of lively fruit flavors and sound acidity.
Closed: Not aromatically forthcoming, most likely due to recent bottling or to the particular stage of the wine's development. "Dumb" is a synonym.
Bright: Perfectly clear wine with no suspended particles. Bright colour is an important pointer to wine quality, except in premium red wine where some crust can be expected to form after bottle maturation.
Bright - See 'Crisp'
Brix - A measure of sugar in grapes. It is partially this measure of sugar level that determines the harvest date of a vineyard.
Bright - Describes a wine that has high clarity, very low levels of suspended solids.
Brix - A measurement of the dissolved sucrose level in a wine.
Brut -A French term for a very dry champagne or sparkling wine. Drier than extra dry.
Bright
Wine can be visually bright, or it can have bright aromas and flavours.
Brilliance
The term used to describe the ultimate clarity of a wine.
Bright
A tasting term describing a wine that has high clarity.
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Brillant (see also cloudy, hazy, unfiltered elsewhere)
Very bright and transparent appearance with no visible particulates.
Bright
As a color, transparent; as a flavor, high but not excessive in acidity.
Brilliant
A visual term: Exceptionally clear and transparent.
Bright: A wine can be visually bright, have bright aromas, or flavors. In each instance the wine is perceived vividly.
Bright
A term used to describe wines whose characteristics are perceived vividly, either visually or by aroma and flavor.
Brilliant
The description of a wine that is absolutely clear.
BRIGHT: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.
Bright, open nose of fresh ripe white peach, pear, melon. Deliciously bright fruit on the palate as well, dominated by apple, pear, peach, and honeydew melon. A touch of stony mineral adds a nice complexity. Very clean. Texture is smooth.
Bright, warm and sunny weather throughout the harvest period, together with a drying north-east wind, ensured optimum ripeness, especially of the Merlot. Small in quantity, berries were also small in size, but very clean and healthy otherwise.
Bright and sparkling in appearance so that one can see the light through the wine. Opposite of dull and cloudy.
Broad
Full-bodied but lacking in acidity and therefore also lacking in finesse.
Bright gold. Candy-apple and crème caramel aromas with a subtle smoky note.
BRIGHTER WHITES
To make most white wines, winemakers crush and press the juice from the grapes and add sulphite (75-150 parts per million) to the must to kill the wild yeast and bacteria and prevent oxidation.
this is a bright orange seasoning paste from the Yucutan made of ground annatto seeds; .
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Light: Bright light and sunlight can damage wine as it ages in bottle, so the darker the room, the better. Total darkness is easily achieved by simply closing the lid of the case or the closet door.
But look on the bright side. This wine has had the most intimate contact with the worlds most exciting clay. However, they wouldn't have to get so intimate if you didn't leave your wine in the bloody car! ...
The Best and the Brightest Producers
It is often difficult to find any export New Zealand wine other than Sauvignon Blanc.
Murky: Lacking brightness, turbid or swampy.
Musty: Having a mouldy smell.
Oaky: Describes the aroma and taste of oak.
brightA wine descriptor referring the character of the wine, including its appearance in the glass, to be fresh and exciting, and refracting light.
Perfectly limpid and bright.
Crystals. The natural, harmless flakes of tartaric acid found in some wines.
Deep. Intensely full, with many nuances of flavor, all smoothly interlaced.
Delicate.
Bright When describing the visual appearance of the wine, it refers to high clarity, very low levels of suspended solids. When describing fruit flavors, it refers to noticeable acidity and vivid intensity.
Banyuls is a sleepy fishing port, favoured by artists for the bright Mediterranean light; it is also home, together with the communes of Cerbčre, Collioure and Port-Vendres, to Roussillon's final vin doux naturel.
Labels are sometimes now printed in bright colors, casual print styles, and carry memorable names.
White varietal wines may appear from very pale greenish and brightly clear (suspect youth and bone dryness) to deep golden brownish and approaching translucence (probably well-aged, possibly nectar-like).
Teroldego is easily overcropped to produce bright, fresh, balanced, fruity wines to be drunk young.
A young red wine is typically a bright-raspbeery color. You will see hints of reddish-brown around the edges. An older red wine might be mahogany to brick-like in color. As a red wine ages, the red wine tends to have a brick-like color.
Check that the wine is clear (no haze and murkiness) and bright. Look at the degree of color and notice if it is: bright purple (typical of young red wines), ruby and browny-reds (aging red wines), ...
Its wines are characterized by a high level of acidity (meaning brightness and crispness), deep ruby color and full body, with low tannin levels; flavors are berrylike. However, plantings have declined sharply in the United States .
Brilliant
A clear and bright - as opposed to cloudy - appearance.
C
Capsule
The protective metal or plastic sheath over the cork and neck of a wine bottle. The capsule keeps the cork from drying out and admitting air into the bottle.
If you decant, you will miss that flash of bright fruit and never even know that you missed it.
originated by:Anonymous, Amy Bright, Sondra C, MrsB (see all)
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This article will describe how to retrieve a cork sunken into an empty wine bottle, using only a plastic bag.
Next, swirl the unoaked Chardonnay around and give it a good sniff - bright fresh, fruit will likely dominate the nose.
Nelson, New Zealand
Freshly zippy, brightly aromatic, clean and crisp with red capsicum and gooseberry characters. Lively, moutwatering.
Wellington, New Zealand
Big, pungent wines, crisply flavourful, intense, clear.
expert=Jason_Albright
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Amoratado (inky) Wine in which purple and bright violet hues predominate.
Amoscatelado Wine with the aroma of Moscatel.
Amplio (big) A full bodied, powerful wine with complex nuances and well defined components.
These new Cal-Italia wines tend to be fruitier and brighter in acidity than the other wine types made in California today. They are, quite simply, the best and most versatile companions to the widest range of food styles.
Cabernet Franc wine, as well as Cabernet Sauvignon wine, is of a bright and shinny color. It brings strawberry and blackberry aromas. However because it is less perfumed and structured, it is often associated to other vine-varieties.
Marechal Foch
An early ripener with cranberry-currant flavors and a bright red color.
Chancellor
Quite tannic and known for its plum-cedar aroma, this grape is susceptible to powdery mildew and must be carefully scrutinized before crushing.
Lively: Describes wines that are fresh and fruity, bright and vivacious.
Lush: Wines that are high in residual sugar and taste soft or viscous are called lush.
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Brilliant Describes the appearance of very clear, bright wines with absolutely no visible suspended or particulate matter. Not always a plus, as it can indicate a highly filtered wine.
Used in wine tasting to imply a wine that is clear and bright. Occasionally misused by those who associate the homonym "limp" with the word, and assume it must mean something negative. It may be best to avoid this term, using "clear" instead.
A Pinot Noir is usually a brighter, red color and not as thick. In white wines, a Sauvignon Blanc tends to be almost clear with a slightly greenish hue and Chardonnays often have a golden cast.
Murky: More than deeply colored; lacking brightness, turbid and sometimes a bit swampy. Mainly a fault of red wines.
Dolcetto juice possesses a high sugar and acid content, with medium alcohol and low tannin levels. The wine has a clear, brightly coloured red appearance, and a fruity, floral, smooth palate often with traces of almonds.
Malic acid. common acid in grapes which gives a bright crisp element to the wine.
Red: Basic wine category for those wines made with black grapes and fermented with the grape skins ranging in color from bright cherry to bluish-black.
Reserva: Wine aged 3 years or more.
Resinous: Resin aroma, generally desirable.
Another defect that can occur is oxidization. Exposing wine to air for too long will oxidize the wine, making it lose its original bright color - making it brownish and dull - and leaving it tasting like a sour apple.
You are looking for an end-product that is green to lush gold in color, redolent of white peach, mineral, white flowers, citrus flowers and lively crisp brightness on the palate. The carbonation will be about half that of regular sparkling wine.
COPPER FININGS: Irish moss, a seaweed extract, added to the copper in the last 15 minutes of the boil to help the beer to fall bright and clear by coagulating unwanted proteins in the wort.
Decant: a wine is decanted either to separate the clear liquid from the solids an old wine might have accumulated, or to aerate a wine, to oxygenate it. It usually involves candles or bright lights and steady hands as well as a good eye.
 See also: Wine, Fruit, Flavor, Aroma, Red
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