Cooked!
It doesn't take most wine enthusiasts long to learn to recognize a wine that's "corked.
Cooked
Having a stewed prune-like flavor; typically associated with very hot growing regions or overripe grapes.
Corky
Having the odor of cork, due to a defective cork.
Cooked
Heavy, jammy, overripe, prune-like flavors often found in wines from very hot growing regions.
Corked, corky
Strong cork odor, frequently due to a faulty cork.
Cooked
Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.
Corked, corky
Smelling of cork rather than wine; due to a faulty cork.
Cooked
A heavy, often caramel-like smell and taste, sometimes due to heating the juice before vinification. The term is also used to describe the prune-like flavor of a wine made from excessively ripe grapes grown in an unusually hot summer.
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.
Cooked: a smell, hot or burnt, often found in overly chaptalized French Burgundies and Beaujolais or poorly handed wines from warm climates.
Cooked
A fault found in wine that has been exposed to heat, especially in the presence of air. Grapes that are vinefied too warm may exhibit this characteristic, as well as wines that have been shipped badly.
Coonawarra ...
Cooked:Describes a dull, stewed flavor associated with wines adversely affected by excessive heat during shipping or storage.
Cooper:A wine barrel maker.
Cooperage:The facility where wine barrels are made.
Duck cooked in Orange
Cõte du Jura Jaune / Cahors / Red Grave / Red Loire / Rosso Conero / Californian Zinfandel / Australian Shiraz
Duck cooked in Olives ...
Smell of cooked fruit and walnuts. Also detectable visually by premature browning or yellowing of the wine
Sorbic acid plus lactic acid bacteria
Smell of crushed geranium leaves ...
Cotto
Cooked, a defect usually happens because the grapes have had too much sun
Click to access Italian wine glossary pages: A B C D E F G I L M N O P Q R S T U V Z ...
Spam is a precooked, canned meat product available at most grocery stores. Spam cans are rectangular in shape, with rounded edges, and are inset at the top for easy opening.
Jammy: Slightly cooked flavors of jam rather than fresh fruit; often a characteristic of red wines from hot climates but may also be the result of overripe fruit.
madeirised: A negative 'cooked like' character in wine resulting from accidental exposure to heat. The oxidative character which results is reminiscent to that of Madeira - hence the name.
magnum: A 1.5 litre bottle.
Can be fresh, dried, cooked; examples include fresh apples, dried figs, strawberry jam. galet roulésThe large, round rocks that coat the landscape of France's Châteauneuf-du-Pape.
BAKED - Flavors of cooked fruit, a lack of freshness, with a characteristic caramel/prune/raisin odor.
The main difference between Marsala Ambra and Oro is represented by concia, that is the ancient practice of adding cooked must to the wine, responsible for the amber color - hence the name - and for sweetness.
Mad Dogs & Englishmen Shiraz Cabernet Monastrell has a deep, rich nose of earth, spice, and cooked black fruits. The nose actually reminds me more of a Rhone wine, such as a Gigondas or Vacqueyras.
If you cooked the food with wine, serve it with the same. Just don't use cooking wine for this.
Choose Riesling and sweet Gewürztraminer if your meal is spicy. The sweetness of these wines can be drank quickly to offset the spiciness of the food.
While some Barossa and McLaren Vale vineyards were able to be harvested before the weather turned, yields were very poor and reds were generally dark and excessively tannic, the result of pitifully small berries with thick, cooked skins.
One area of leniency is with pasteurized (or cooked) wine (mevushal in Hebrew), which is viewed as less suitable for religious practices, and is therefore subject to fewer prohibitions than un-cooked non-Jewish wine, ...
"Jammy": Wine that literally tastes like jam or cooked fruit.
"Late Harvest": Wine produced from grapes that are left on the vine longer, inviting higher sugar content. Often a practice used to produce dessert and late harvest Rieslings, etc.
The best matches include prime rib, roast beef, brisket, turkey, pork tenderloin, mushroom and truffle dishes, coq au vin (chicken cooked in red wine), beef bourguignonne (beef cooked in red wine), grilled salmon, cassoulet, roasted and braised lamb, ...
Garnet: A color description, reddish-purple. A cooked jam color to describe the luxurious appearance of fine wines.
Gold: Color description for white wines; a full gold color generally reflects either some age or substantial oak.
It's good for wines to be fruity, but jammy wines are those that taste of baked, cooked or stewed fruit, which is unappealing. This usually happens when grapes have been grown in areas which are just too warm for that particular variety.
Jammy
Rather big, cooked sweetish red wines
Length
The way a good wine's flavors continue to evolve in the mouth even after swallowing ...
For this reason it has been implanted in almost all wine regions of the world, except those with warm climates produce wines that "cooked", lacking the features that have made ​​so famous Pinot Noir.
Flemish chicken stew cooked with aromatic herbs and vegetables in a sauce of cream .
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Vonnaissienne, Ã la ...
Classic French cooking has creations based on Pinot Noir, such as Coq au Vin (chicken cooked in red wine) Boeuf Bourginon, and Cassoulet.
Typical negative side effects of such reactions are browning of wine and juice and "cooked" flavors and aromas. Limited amounts of oxidation are actually healthy for wine, because yeast need oxygen to grow during the initial stages of fermentation.
Fruity. The fruit aromas and flavors evident in wine. Can be fresh, dried, cooked; examples include fresh apples, dried figs, citurus, melon and strawberry jam.
Generous. a rich and often alcoholic wine is said to be generous.
Reminiscent of taste and flavor associated with cooked wild duck and other "gamey" meats. Thought to be caused by contamination with "brett" - (brettanomyces strain of yeast).
A color description, reddish-purple. A cooked jam color to describe the luxurious appearance of fine wines.
Gold ...
Lightstruck
A tasting term for a cooked a wine that has had long exposure to ultraviolet light.
Meaty: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
Mercaptans: An unpleasant, rubbery smell of old sulfur; encountered mainly in very old white wines.
Meaty: A wine with chewy, fleshy fruit; sturdy and firm in structure. It may even have the aroma of cooked meat.
Medium-dry: A term to indicate the perceived sweetness of wines that are slightly sweet.
BURNT: Describes wines that have an overdone, smoky, toasty or cooked quality. Also used to describe very overripe grapes.
Too much sugar results in unbalanced and alcoholic wine ("cooked" or "jammy"). Higher temperatures also increase the risk of pests and parasites because fewer will die off during the winter.
Meaty Describes highly extracted red wines that are so full-bodied and concentrated, they seem chewy. Can also describe the aromas of cooked meat, bacon and game that are sometimes associated with Syrah and Pinot Noir.
Fruity: Said of wines that have fruit aromas (anything from apples to blackberries, or even cooked fruit).
- The classic sauerkraut (choucroute in French): various parts of pork and cabbage
- Tarte flambée (or Flammekueche or tarte flambée): pastry with cream, bacon, and onions
- Coq-au-Riesling: cooked with Riesling wine
Alsace food and wine: ...
Fruity
Displaying aromas and flavours suggestive of fruit. It can apply to aromas or flavours suggestive of fresh fruit, dried fruit or cooked fruit.
of a wine that are derived from the grape, such as aroma, flavor, tannin, acidity and extract.
Fruity
Displaying aromas and flavors suggestive of fruit. It can apply to aromas or flavors suggestive of fresh fruit, dried fruit or cooked fruit.
 See also: Flavor, White, Wine, Taste, Red
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