Clarity: is the wine clear and bright (as it should be) or is it hazy or murky?
Intensity: is the color pale or deep?
Clarity
A wine's clarity refers to its clearness and absence of sediment.
Cloying
A wine taster would say a wine is cloying if it's so sweet that the sweetness stays in the mouth after tasting it.
Clarity
Clearness in the wine.
Clone
A sub-variety of a wine grape variety that exhibits specific enological characteristics.
Clarity: Refers to the cloudiness or sediment in a wine.
Classification of 1855: A system of classifying the quality of France's best Bordeaux wines, ...
CLARITY: Describes the depth of color
CLEAN: Fresh on the palate and free of any off-taste. Does not necessarily imply good quality.
Clarity: In wine evaluation, clarity is a subjective term for the absence of cloudiness or sediment in a wine.
Clarity:Referring to the amount of suspended particulate matter in a wine, clarity is described in terms of the wine's reflective quality; brilliant, clear, dull or hazy.
- Clarity: The transparency of the wine
Aroma
Includes all aromas, (e.g. fruit, winemaking, maturation) regardless of where they emanate from*.
Lack of clarity to the eye. Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines.
Cloying ...
a) Colour/clarity of the wine when the wineglass is tilted and its contents viewed against a light source.
b) Smell - (known in the general sense as the "nose").
c) Taste - (first in the "mouth" or "palate", followed by the "finish").
Color and clarity
To evaluate a wine’s appearance, hold a half-full glass against a white background, such as a tablecloth, and observe the wine's color and clarity.
clarityUsed to describe the a wine that is not hazy or murky, but visually clear. ClassicoItalian term indicating that wine comes from the heart of a specific region.
Clarity
The clearness of the wine
Clean
A wine with no off smells or flavors.
Clone
A group of genetically identical, asexually propagated plants that can be traced back to a single plant.
Cold soak ...
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.
CLARITY - Wine should be clear, without films, haze, or particulate matter. Some wine that is not highly filtered prior to bottling may have a slight haze or dullness that does not detract from the other qualities of the wine.
While you can find good deals on stemware on the internet through various companies, it is best to see the glasses firsthand to really appreciate their clarity, size and how they feel in your hand.
It is also used prior to fermentation in order to reduce astringency and improve clarity. Gelatine is usually used with kieselsol, the two opposing electrical charges attracting most of the suspended solids.
In the dimly lit cellars, it was difficult to determine the clarity of the wines without this tool. Clarity is less of an issue than it used to be in wine, and glasses are much more effective, so the tastevin has mostly been relegated to novelty.
APPEARANCE: Refers to a wine's clarity, not color.
APPELLATION: Defines the area where a wine's grapes were grown, such as Bordeaux, Gevrey-Chambertin, Alexander Valley or Russian River Valley. Regulations vary widely from country to country.
Austrian Riesling is generally thick bodied, coating the palate and producing a strong clarity of flavor coupled with a mouthwatering aroma. A particular Austrian Riesling trademark is a long finish that includes hints of white pepper.
In order to provide some clarity, the land entitled to the Médoc appellation may sometimes be referred to as the Bas-Médoc, although this is not a term that is permitted on the label.
APPEARANCE: Refers to a wine's clarity, not color.
AROMA: Traditionally defined as the smell that wine acquires from the grapes and from fermentation.
Look: Check out the Color and Clarity.
Pour a glass of wine into a suitable wine glass. Then take a good look at the wine.
Appearance: Refers to a wine's clarity; not colour.
Aroma: The smell of a wine; usually refers to pleasing smells rather than 'off' odours. The aroma is normally associated with grape varieties.
Refers to a wine's clarity, not color.
B
Balance
A well-balanced wine is a primary goal of the wine maker. Such a wine blends all of its components gracefully: the fruit, tannin, acid, and sugar.
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.
Appearance Refers to a wine's clarity, not color. Common descriptors refer to the reflective quality of the wine; brilliant, clear, dull or cloudy for those wines with visible suspended particulates.
Fining sculpts tannins and helps to remove astringency and may improve wine clarity when the fining agent attaches to suspended particles which then fall to the bottom of the barrel.', '', 250)"; ...
The intervention of man is only necessary to increase the clarity and stability of the end product.
Bright
A tasting term describing a wine that has high clarity.
TOP
Brillant (see also cloudy, hazy, unfiltered elsewhere)
Very bright and transparent appearance with no visible particulates.
Brilliance
The term used to describe the ultimate clarity of a wine.
Brix
This is a measure of the sugar content in grape juice. The term is used particularly New World countries.
Opaque
Visual description, too dark to see through. Dense-looking; locking clarity and transparency.
Open
Yielding all its qualities. A fine wine, aged to the right degree, may be said to have opened out.
But with many fine Burgundies being bottled unfiltered, decanting is necessary for clarity. Except for minor appellations in light years, 2000 for example, I decant my red Burgundies, giving longer aeration the older they are.
Bright
Tasting term describing a beer's color or clarity.
Bright beer tank
See conditioning tank.
This process clears a wine of impurities and bacteria, theoretically improving the clarity and taste, but some drinkers believe unfiltered wines taste more natural.
Fining ...
APPEARANCE
This term refers to a wine's clarity, not the wines color.
Tastevins: Invented for tasting in dark cellars, these small, silver tasting dishes have grooves in the basin making for visual clarity of wine in darkness. In modern times, these tasting glasses are favored by auspicious sommeliers.
Wines that have had suspended particulates resulting from the fermentation process removed. Important for future clarity and stability of a wine.
FINED ...
Tilting the glass away from you until it is almost horizontal will reveal the width and hue of the "rim". The wine's clarity, brightness and depth of color are best seen by looking at it from above, with the glass standing on a table.
Filtering: The process of removing particles from wine after fermentation. Most wines unless otherwise labeled are filtered for both clarity and stability.
Several processes may be employed to give the wine clarity: fining and filtration for example. Shortly after fermentation has ended, the wine is transferred to a settling tank where filtration and other clarification techniques may be used.
Tastevin: A small saucer-shaped cup used by wine stewards for tasting wine. Usually made of highly polished silver, the cup has ridges and small crevices that allow the taster to llok at the color and clarity of the wine.
The Malbec was indeed perfect with the elk, and the beef course really did require a Bordeaux (though, if we were home, we probably would have broken out something older and even more special with such spectacular meat). The clarity and structure of ...
In about 14 days the wine is pressed off and racked into French barrels of which 35% are new. The wine is racked 2-3 times during the 20-month aging period to promote clarity and brilliance. The finished wine is bottled unfined and unfiltered.
Dense-looking; locking clarity and transparency.
Open. Yielding all its qualities. A fine wine, aged to the right degree, may be said to have opened out.
Oxidized.
 See also: Wine, White, Grape, Aroma, Fruit
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