Caramel
From EncycloWine
Caramel is an aroma and flavor that typically appears in wine made with the following grapes: Chardonnay, Gewürztraminer, and Vidal Blanc.
Caramel
See Caramelized Sugar.
Caramelized Sugar
Sugar that has been cooked until it reaches a golden brown color. Its nutty flavor is used to enhance many desserts.
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 ...
Caramely
Used to describe wines, usually white, that have been aged for a longtime and have a rich, burnt-sugar flavour. Oak also contributes to this flavour.
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.
Caramel
A distinctive odor in heated sweet wines and a subtle component of Champagne.
Caramely: Used to describe wines that have been aged for a long time (reserva and gran reserva) and have a rich, burnt sugar flavor.
Caramel
As with burnt-sugar above, a sweet, sugary aroma, not unpleasant, but I often wonder if it hints that the wine was chaptalized (sugar added to increase the alcoholic level in wine made with less than fully ripened fruit); more likely, however, ...
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.
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.
Spice: caramel, clove, bay leaf, green peppercorn
Bottle Age: truffle, mushroom, earth, coffee,leather, cedar, cigar box
Herbal: bell pepper, green olive ...
Sweets: Caramel, honey, butterscotch, chocolate, molasses, vanilla, anise, licorice
Floral: Honeysuckle, jasmine, rose geranium, orange blossom
Spice: Cinnamon, clove, black pepper, nutmeg ...
The caramel odor in sweet wines, such as Madeira, that have been heated at high temperatures. These wines often have a warm, earthy aroma. Also wines from over-ripe grapes
Balanced ...
They lose their fresh fruit aromas and take on a nutty, toffee character with notes of figs, caramel, hazelnuts and almonds. They also turn a lovely pale amber from the extended wood contact.
BAKED - Flavors of cooked fruit, a lack of freshness, with a characteristic caramel/prune/raisin odor.
Spring green salad with chevre and citrus in a caramelized bell pepper vinaigrette with a refined, stony scented Chateau Carbonnieux Blanc (Sauvignon Blanc dominated white from France's Graves in Bordeaux) ...
Candy-apple and crème caramel aromas with a subtle smoky note. Full-bodied and quite sweet, with good acidity to counterbalance the fruit sugars; golden raisins and dried stone fruit flavors, ...
The simpler Madeiras are usually produced with the Tinta Negra Mole grape, are rapidly heated for about 18 months and their color is usually because of the adding of caramel.
In low levels it can impart positive nutty or caramel characters, however at levels above 5 mg/L it creates an intense buttery or butterscotch flavour, where it is perceived as a flaw.
From these wines expect richer characteristics, aromas and flavours of nuts, coffee, caramel and more.
This process produces a dry, white vermouth with a bitter undertone; caramel is added to make sweet, red vermouth. Vermouth's alcohol level is 16% for dry vermouth and 18% for sweet vermouth.
Describes the brownish color and slightly sweet, somewhat caramelized and often nutty character found in mature dessert-style wines.
Malic
Describes the green apple-like flavor found in young grapes which diminishes as they ripen and mature.
Inside a properly made oak barrel, the fermenting juice or wine slowly absorbs the wonderful flavors and caramelized sugars from the wood which complement and add complexity to the flavors of the fruit.
Ripe apple, pear, caramel, some toast.
Lots of foamy mousse on the palate. Good weight in the mouth. Flavor is ripe pear, a hint of lime citrus and mineral. Acidity is medium. Finishes with some bitter fruit.
Pinot Noir is one of the most tricky grapes to grow anywhere and has had in particular a difficult transition to the New World, where, if too quickly ripened it produces a rather caramelly confection and when slowly matured often seems to produce ...
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.
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How to Make Creme Caramel
How to Season Lamb Chops
How to Season Scallops ...
The aroma and flavor characteristics imparted to a wine through the use of oak barrel fermentation and/or aging. These may be characterized as vanilla, caramel, butterscotch, toast, smoke or char.
TOASTY (see also OAKY, SMOKE/SMOKY, VANILLIN).
Other, similar descriptors are "caramel" and "toffee". Some also add spicy flavours, such as "cinnamon" or "cloves".
Chardonnay: Depending on how it is made. Chardonnay can have flavours like rip apples, pineapples, mangoes, pears, peaches, melons, vanilla, butter, or caramel. Can be blended with French Colombard, Chenin Blanc.
Beerenauslese (BA for short) - This Riesling is made into the luxurious dessert wines that are sought out for their compatibility with a myriad of dessert options but specifically peach-based desserts, caramel delights and even foie gras.
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.
Toasting chips gives them a smoky, bacon and caramel character. Due to their greater surface area, smaller chips give more character per unit weight added, and water pre-soaked chips are lower in astringent tannins.
These bacteria convert the malic acid (a natural grape acid) in the wine into lactic acid, a less potent acid, as well as contributing some flavor and aroma to the wine. Usually described as "buttery" or "caramel, ...
Madeira's toffee-caramel-like character comes as a result of heating the wine, a process called estufagem.
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, ...
This process caramelizes the wood, adding vanillin and other aromas and tastes to the wine.
Topping up
Topping up a barrel or other container means adding wine to replace losses via evaporation. This process prevents oxidation.
Qualifier, sometimes ambiguity, of various odors, energy of caramel to wood flaring.
BRUT (RAW) ...
These may be characterized as vanilla, caramel, butterscotch, toast, smoke or char. Sometimes associated with imparting a higher tanning level than the wine might ordinarily have. oechsleA scale of must weight based on specific gravity.
 See also: Wine, Fruit, Flavor, Aroma, Grape
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