Coarse
Rude or harsh, leaving much to be desired in taste.
COLOMBARD
A white-wine grape grown in California, France, and South Africa. Used to make simple fruity whites that range from dry to sweet. Also used for blending to provide acidity.
Coarse
Rude, crude or harsh flavors.
Complete
Mature, well balanced, satisfying mouth-feel and firm aftertaste.
Coarse
Rude or harsh in flavor; clumsy or crude.
Complete
Mature, with good follow-through on the palate, satisfying mouth-feel and firm aftertaste.
Coarse: Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines.
Coarse
Rough and of poor quality, often due to excess acidity or poor vinification.
Coarse: Course is the term for a rough or crude very ordinary wine without much interest.
Coarse
Although a coarse wine may be full-bodied, it’s also harsh in flavor and texture and often too tannic. Its lack of balance and flavor is usually the result of inferior grapes.
Coarse
Usually refers to texture, especially the roughness associated with excessive tannins or oak. Also describes harsh, large bubbles found in some lesser sparkling wines.
Coarse: As the word might suggest, a rough, and/or unpleasant texture.
Complex/Complexity: Describes the rich variety of bouquet and flavors in one of your finer wines.
Coarse: Used to describe a wine that has rough feeling tannins and/or an unpleasant bitter aftertaste.
Complex: A descriptive term that refers to the many flavours, aroma and in-mouth texture found in a single wine.
Coarse: Rough, inelegant texture.
Complex: A word used to describe the rich variety of bouquet and flavors in a fine wine.
Coarse: A wine tasting term referring to an unfinished, rough or crude wine which is difficult to drink.
Coarsely grind an ample amount of black pepper onto a large plate or flat work surface. Press the steak into the pepper until it is well and evenly coated with pepper on both sides. Set aside.
MASH: Coarsely ground malt & adjuncts are mixed with hot water to form a 'porridge' & kept at about 62-69°C for 90 minutes or so, thus activating the enzymes in the malted barley to convert the starches into sugars ready for fermenting.
The need of defining a quality production system for wines in France, emerged in the years of 1920, when, mainly because of the terrible devastation of phylloxera, production of ordinary and coarse wine was very high and the fame of French enology ...
It was too acidic, too rustic, too coarse, lacking flavor, and compromised too easily. Barbera's only apparent redeeming quality was its cheapness, or more modestly put, its value.
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, ...
During fermentation and maturation wines deposit a heavy, coarse insoluble sediment, which collects at the bottom of the tanks or casks the wines are fermented/matured in. This Lees is left behind when the wine is racked.
In the mouth, bubbles are coarse, flavor is clean with some salty mineral. There is enough acidity to match fairly well with food. Citrusy fruit, light body, easy drinking, simple and short but pleasing finish.
1/2 teaspoon (1.25 g) powdered ginger
3 tablespoons (18 g) coarsely chopped orange zest; avoid any white pith
1 tablespoon (6 g) coarsely chopped lemon zest; avoid any white pith
6 cups (1200 g) sugar ...
Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence.
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with pimentón .
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General term for inexpensive wines designed for casual consumption at the table; not a pejorative, just a statement of fact, although wine snobs may call such a wine "coarse." See "spaghetti wine." In the U.S.
Cork taint — cardboard, wet dog
Brettanomyces bruxellensis — horse saddle, band-aids
Refermentation — coarse or funky aromas, slight carbonation
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Bourgogne Passe-tout-grains, France
Fruity, soft, slightly coarse reds. Earthy.
Price Bracket:
Year: ...
ROUGH (see also ASTRINGENT).
Flavor/texture is coarse. Acidity and/or tannin are predominant and unpleasant.
Earthy: A term used to describe aromas and flavors that have a certain soil-like quality. A bit of earthiness can be appealing; too much makes the wine coarse.
ROUGH (see also ASTRINGENT). Flavour or texture give no pleasure. Acidity and/or tannin are predominant and coarse.
On its own, Alicante Bouschet generally makes wine that lacks distinction in character and has texture that is somewhat coarse. Although color is its main asset, it is also unstable, browning and precipitating easily.
We are looking for how the wine feels in weight (light, medium, full) and texture (silky, coarse, velvety). Try to observe how long the sensations last in your mouth. Most will tell you the longer it lasts, the better the wine! ...
The main issues associated with the fault include turbidity (from yeast biomass production), excess ethanol production (may violate labelling laws), slight carbonation, and some coarse odours.
with the Sauvignonasse , a vine that has now disappeared in France, but present in significant quantities in Chile synonyms are used Tocai Bianco, Tocai Italian, Trebbianello, Cinquien, Sauvignon Vert, Sauvignon, Malaga, Doux Blanc, Sauvignon coarse ...
cooper, compared to French oak, it has relatively large amounts of some distinctive flavor compounds, reminiscent of dill and coconut, that are not part of the classic, Old-World wine tradition. American oak also tends to produce wines with coarser ...
GROS PLANT
Name given to type of vine insane white in the area of Nantes.
GROSSIER (COARSE)
It says itself of a wine without quality.
GUYOT
Mode of size of the stocks which leaves only one horizontal branch.
 See also: Wine, White, Taste, Red, Fruit
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