BURNT: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.
BUTTERY: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." ...
burnt:An undesirable 'cooked like' and bitter characters resulting from excessively hot fermentations.
Cap: The layer of grape skins that rises to the surface of red wine during its fermentation.
Burnt match
Always a flaw, the smell of a just-extinguished match suggests negligently excessive use of sulfur in wine making.
Web-weaving by Cliffwood Organic Works ...
[edit] Burnt wine Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines.
Caramel
Burnt sugar often added to spirits (especially whisky and very occasionally to wine), purely as a colouring agent. It should be tasteless and odourless and have no impact on the wine other than enhancing its colour.
Cooked
Burnt-fruit flavours resembling raisins. This quality is often found in wines from very hot growing regions.
Confected
A tasting term to describe a sweet aroma/flavour, but more manufactured (like candy) than honey.
Citrus: burnt orange or, simply nebulous citrusy flavors are often evident in many Chiantis and Barolos.
Chaptalization: is the addition of "foreign" sugars (beet or cane) to a must in order to raise the final alcoholic content of the wine.
Caramel - A burnt sugar smell and taste in oak-aged Chardonnay from a hot year.
Cedarwood -An element in the bouquet of Cabernet Sauvignon.
Clean - Fresh with no discernible defects; refers to aroma, appearance and flavour.
The rich, slightly burnt and fudge-like smell and taste of wines such as Madeira.
Clean. Devoid of defects; free of any anomaly or foreign taste.
Closed. Not revealing its character. Many fine wines go through a closed period in youth.
The extreme heat made for some rather coarse, burnt wines (roasted coffee) but the sheer jammy concentration of flavour justified a fully fledged declaration for some Barros, Burmester Krohn, Osborne, ...
Delicious nutty, orange-peel and burnt-sugar aromas lead into an intensely sweet bitter-orange flavor brought into shape by tart, "grippy" acidity; sweet and complex, sipping a glass is almost like dipping into a box of chocolates.
This is why it's often called "burnt wine" (from the Dutch word brandewijn). However, Cognac, like all brandies, is a spirit rather than a wine. It is then aged in oak barrels for at least three years.
Grahm led me up a flight of stairs to his office, more personal in nature, with burnt sienna walls and a desk littered with wine equipment catalogs, magazines and notebooks.
Moldy, Garlic, Onions, Nail Polish, Burnt Matches, Vinegar
Off-aromas indicate that the wine is flawed in some way. The most common off-aroma is wine spoiled by cork taint. The affected wine has a musty, unpleasant odor.', '', 250)"; ...
Briary berries, burnt licorice and peppery spice take center stage alongside ripe tannins.
Caramel
The rich, slightly burnt and fudge-like smell and taste of wines such as Madeira.
Cedar
The herbaceous aroma, often found in Bordeaux and California Cabernet, reminiscent of an old-fashioned cedar chest ...
Unpleasant sulfurous flavor. Like "burnt match," it may blow off with time in the glass but indicates the likelihood of excessive sulfuring by the wine maker. Also typical of some French-hybrid reds made in Eastern U.S. wineries.
Ruby ...
Matchstick
Tasting term describing the odour burnt matches (sulphur dioxide). Usually dissipates with decanting.
Meager
Tasting term used for a wine without enough body.
Toasty Describes a wine characteristic reminiscent of lightly burnt toast, complete with the bready notes. Often derived from barrel-aging and frequently associated with dry sparkling wines.
Caramely: Wines that have been aged for a long time (reserva and gran reserva) and have a rich, burnt sugary flavor.
Carbonated Maceration: Special technique for fermenting red wines in which the whole grape undergoes enzymatic fermentation.
Maderised
A fault whereby the wine has OXIDISED and over-heated giving it a brown colour and burnt, stale taste. Not a fault in Madeira wine, which deliberately goes through a heating process to caramelise the wine.
MATCHSTICK
Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of "burnt matches", found in minute amounts very occasionally trapped in bottled white wines. Dissipates with airing or decanting.
The alternative is to heavily sulfite your wines and then they will taste like burnt matches. 2) Be very fussy about the grapes you get and pick them over very carefully, discarding those with any sign of spoilage.
Description. An acrid, tingling to burning sensation accompanied by the smell of burnt match heads or wet wool. In the mouth, a soapy character.
The traditional German Christmas often includes a Feuerzungenbowle ("Burnt Punch" or "Burning Fire Tongs Bowl").
Caramely: Used to describe wines that have been aged for a long time (reserva and gran reserva) and have a rich, burnt sugar flavor.
The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side. See also American oak, French oak.
This can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.
Cilantro
A parsley-like herb with a tangy taste often used fresh in Asian and Mexican cooking. Also known as Coriander or Chinese parsley. Its seeds may be dried and used whole or ground, for a flavor reminiscent of slightly burnt oranges.
The wine was kept at a high temperature during the lengthy sea voyage to the Americas, resulting in a much appreciated "burnt flavor". Today, the same effect is achieved though a vinification process called estafugem.
" For all other types of wine, this flavor should be considered a fault. It should never be too pronounced, and in sparkling wines, it should be more toasty (like burnt bread) than a freshly baked loaf.
be used as a disinfectant in between vintages, and may be added to must and finished wines as an antibacterial agent. It is also be used in winemaking to terminate fermentation. Beware that excessive use can result in an unpleasant mothball or burnt ...
It may also be used in winemaking as a method of terminating fermentation. Excessive use may result in an unpleasant mothball or burnt match aroma from the wine. See my advice page on faulty wine for more information.
OFF ODORS - May include smells that are unpleasant, but usually limited to wine flaws such as the pungency of Sulfur Dioxide (like a burnt match head), Hydrogen Sulfide (rotten eggs), cork taint (like a moldy cellar), vinegar, ...
Deeper, bittersweet chocolates with a high percentage of cacao (60-70%) create amazing flavor fireworks when paired with a huge array of sweet wines. My top picks are the toffee-caramel-burnt orange-flavored Malmsey Madeira from Portugal; heady, ...
oak imparts a woody aroma and flavor but can also add others as well. Depending on how charred the oak barrels were, you can get mild contributions of vanilla and toast all the way up to heavily charred and roasted coffee, chocolate and even burnt ...
The precise estate where the grapes are from is listed as "Domaine Champ de Brulee" (literally translated to "Burnt Field" - referring to the specific vineyard's optimal sun exposure).
The yeast they give you should be a light cream colored, with no strong burnt rubber odor. This would indicate that the yeast is too old. Thank the brewer and bring them back a sample of your mead when it is done.
Excessive use may result in an unpleasant mothball or burnt match aroma from the wine. sulfurdioxideTraditional form of sulphur used in winemaking.
 See also: Wine, Fruit, Grape, White, Taste
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