Cloudy
Unsound condition of hazy, dull-looking wine. Not to be confused with the condition of a recently shaken old wine whose deposit hasn't yet settled.
Cloying ...
Cloudy / suspect :
Cloudiness caused by visible particles in the wine.
Crushing : ...
Cloudy
Cloudiness is the visual characteristic of some unfiltered wines.
Cloying
Relates to an excessive sugar component with a dominating sweet flavour and aftertaste.
Cloudy: A cloudy wine has suspended particles in it, obscuring the colour. This is an indicator of problems in a wine.
Cloudy
The opposite of clear or brilliant. Possibly the result of sediment being stirred up during transportation.
Cloying
Overly sweet, and lacking the correct amount of acidity to give the wine balance.
Cloudy
An evident lack of visual clarity. Fine for old wines with sediment, but in younger wines cloudiness can be a warning signal.
Cloves
Spicy flavour often associated with oak. Look for it in Spanish Rioja.
Cloudy
A cloudy wine is visually dull and hazy because particles haven’t been removed during winemaking. This sediment can be removed by fining or decanting.
Cloudy: A dull, hazy color in wine, more often common in homemade wines once they start to go bad.
Cloying: Overly sweet, and lacking the correct amount of acidity to give the wine balance.
Cloudy: an aspect of the appearance of the wine which is obvious and in most cases undesirable; rarely seen in contemporary wines.
Cloves: usually the mark of new French oak.
Cloudy
A wine with particles floating in it from the wine making process. Modern wine making has made this very rare; however, some wine makers skip the filtering process and their wines may exhibit this fault.
Cloudy: A dull, hazy color in wine.
Cloying: Overly sweet, and lacking the correct amount of acidity to give the wine balance.
Coarse: Rough, inelegant texture.
CLOUDY
Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
CLOUDY
Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly.
Cloudy Bay Vineyards has clearly set the world standard for Sauvignon Blanc and commands premium prices on the world market. Veuve Clicquot, the French Champagne producer, now owns a controlling interest in Cloudy Bay.
Haze
A cloudy appearance in a wine.
Heater
Using a heater that has been specially designed for home winemaking, will ensure that a correct constant temperature is maintained at all times, ensuring that the best results are obtained.
Within a few years, Cloudy Bay's once-unique Marlborough style - grapefruit and green peppers and gooseberries and more than a hint of spraying tomcats - had attracted a cheering horde of fanciers. In Great Britain and the U.S.
BRILLIANT (see also CLOUDY, HAZY, UNFILTERED elsewhere).
Very clear (and transparent in white wines) appearance with no visible particulates or suspensions. May be sign of flavor deficiency in heavily filtered wines.
Generally speaking 2001 was a wet, cool and cloudy year in Burgundy. The flowering was late and drawn out, leading eventually to uneven ripeness at the time of the harvest. July was miserably cold and wet, only drying up at the end of the month.
White musts are often turbid and cloudy, and settling is desirable to allow separation of the suspended materials.
The crystal ball foretelling Opus One's future is still cloudy but with some positive indicators. First, the Baroness Philippine has publicly stated her commitment to Opus One, at least for the time being.
The public is unwilling to accept cloudy wine or wine with crystals or other particles in it, so various methods are used for "cleaning-up" and finishing wine after fermentation, either before, during or after aging.
Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters?
Some sediments can take up to six weeks to settle. If the wine still looks cloudy when you shine a light through it, you may want to let it sit longer.
It's best to store wine at a cool and even temperature.
edit Things You'll Need ...
My top wines: Isabel Estate, Fromm, Le Brun, Cloudy Bay (including Pelorus, their excellent sparkler), Hunter's, Grove Mill, Jackson Estate, Lawson's Dry Hills, Montana.
Is the wine clear or cloudy? The color will vary according to what wine it is.
Generally speaking, you get what you pay for, which is where things get cloudy. If you have big bucks, then Bordeaux is easy - you go after a "First Growth", "Second Growth", and so on, through "Fifth Growth".
Just as Warhol's soup can images turned the art world upside down, when Cloudy Bay Winery burst onto the wine scene in the mid-1980s with overtly grassy, sassy sauvignon blanc, it created a sensation.
The clay binds with solids that might otherwise cause a white wine to become cloudy, removing them from the wine, although some molecules that would contribute to the wine's flavor profile are also removed in the process.
New Zealand. Up-and-coming wine-producing country best known for its juicy Sauvignon Blancs. Most-talked-about winery: Cloudy Bay.
North Dakota. Last state in the U.S. to have a commercial winery, which opened last year.
Appearance: A term used in sensory evaluation of wine to describe whether a wine is crystal clear (brilliant), cloudy, or contains sediment. In this context, appearance has nothing to do with color.
A winemaking term that is used to describe the many processes (including fining, filtration and refrigeration/cold stablisation) that make finished wines less cloudy and thus more visually appealing.
Clone ...
Pour the wine slowly into the decanter until the cloudy sediment reaches the neck of the bottle and stop pouring just before it spills out.
Hefe
A German word meaning "with" used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss). These beers are cloudy, frothy, and very refreshing.
It is normal to leave the last few cloudy litres of juice behind when racking into the carboy. The sediment can be stubborn to remove so using a pail makes it much easier to reach in an scrub the bottom.
Fining: The process of adding an agent (such as bentonite or gelatin) to help clarify and stabilize the finished wine. This operation is done before bottling to help ensure the product will not be cloudy or flocculant in the bottle.
In wine, this sight prejudice leads us to expect that transparent and bright wines will be good-tasting, and wines that are cloudy or dull in color will not.
 See also: Wine, Grape, Bottle, Taste, White
|
