Creamy - This is a descriptor of the feel of the wine in your mouth, the mouthfeel. A creamy wine literally feels creamy in your mouth, having a richness similar to heavy cream.
Creamy
A tasting term describing the sensation, or mouthfeel, of beer that has good natural carbonation.
D
Dank
Having a moldy smell.
Creamy
A smooth, cream-like flavor and sensation resulting from malolactic fermentation.
Crisp
Fresh, lively character, higher in acidity.
Creamy Velvety buttery aroma and texture.
Dried out Old wine with faded fruit and flavour.
Dry Not sweet. Absent of residual, fermented-out sugar.
Creamy
Tasting term referring to a sliky - buttery taste of some wines.
Crisp
Tasting term used for wines with a pleasing acidity.
Creamy: A textural description used to describe a mouth feel, most often in discussing bubbly wines.
Crisp: Acidic tartness noticeable without overwhelming; a favorable term, typical of good whites.
Creamy
A characteristic used to describe a wine. Often associated with a wine that has ungone malolactic fermentation.
CREAMY
Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".
Creamy
A textural description that I use most often in discussing Champagnes and sparkling wines.
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Creamy. Wines, particularly barrel-fermented Chardonnay that has undergone a secondary, malolactic fermentation, that have a rich, smooth mouthfeel and are fuller in body are often characterized as creamy.
CREAMY Refers to "silk-like" taste of some wines. Almost a synonym for "buttery". Opposite of "crisp".
a smooth, creamy impression often associated with the Semillon grape at advanced ripeness, the opposite of tart
barley sugar
concentrated sweetness, but not sugary ...
Very mild, creamy yellow. Processed cheese. Used for sandwiches and snacks. Goes .
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Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.
Imparts complex, integrated oak flavours, and in the case of whites also contributes to the creamy texture and complex cheesy like flavours.
barrique:A small oak barrel of 225 litre capacity favoured for the production of high quality wines.
Buttery A wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.
Cassis The French term for the flavors associated with black currant.
CREAMY - A sense of both the richness and oiliness of cream; strictly textural.
CRISP - A term generally used to describe a wine with pleasant or adequate acidity.
DENSE - Generally a reference to color depth, but sometimes of depth of flavor.
Texture is creamy smooth and rich, an ideal vessel for the creamy vanilla, maple, and spice flavors. Though it is obviously oaked and has an almost maple syrup quality, it is not cloying.
Searle's signature "chequerboard" ice-cream dessert was amazing: It's a simple square of creamy, pale-gold vanilla ice cream inset with a neat checkerboard, er, ...
AVOCADOS - Aside from the creamy, sensual nature of the flesh of an avocado, once again, the Doctrine of Signatures is primarily responsible for avocados making the aphrodisiac list.
Viognier often has a viscous, opulent, creamy texture, even without oak aging. With oak aging, it also has notes of butter, cream, oak, smoke, tobacco and toast. Late-harvest and dessert styles have deeply ripe tropical fruit aromas.
This can include the sense of vanilla, sweet spices like nutmeg, a creamy body and a smoky or toasted flavor.
Powerful A wine with a high level of alcohol that is not excessive alcoholic.
Creamy cheeses require a wine with higher acidity
The whiter and fresher the cheese, the crisper and fruitier the wine
Heavy rich cheeses will partner with light reds and Chardonnay
Strong veined cheeses usually demand a sweeter wine ...
It's a lively treat with pear-apple-citrus brightness, almonds, creamy toast, and effervescent. The Blanc de Noirs is also a winner, with a touch more of Pinot Noir than the Brut.
Consider the creaminess of your salad dressing. If it is a thick, creamy dressing, your situation is the opposite of that of a vinegar-rich salad. A creamy dressing is best paired with a wine high in acidity, such as sauvignon blanc.
References ...
Both Chardonnay and Viognier share tropical fruit flavors and a creamy mouthfeel. Even with little or no wood aging, Viognier can be as full-bodied as an oaky Chardonnay, but has much more distinctive fruit character.
The French term for sparkling wines that are "creamy," in that they have about half of the bubbles of traditional Champagne (3-4 atmospheres instead of 6).
Malolactic fermentation is a process in which lactic acid bacteria converts the harsher malic acids (think green apple pucker) in the juice into lactic acid (think creamy milk) to produce a softer mouth feel and overall a more inviting palate ...
Wellington, New Zealand
Fine wines, warm and melon-like, with soft aromatics and creamy texture.
Canberra, Australia
Fine toned, fig and ripe citrus wines with enough muscle to carry all manner of winemaking detail ...
Buttery
Taste term for the rich, creamy characters often found in barrel-fermented Chardonnay that has undergone malolactic fermentation.
Usually a wine that has undergone malolactic fermentation will be more complex and less acidic. It also can take on buttery and creamy overtones, as lactic acid is the type of acid found in milk.
Wine Glossary Main Listing
M Glossary Words ...
Malolactic fermentation (the natural or artificial introduction of a specific bacteria) will cause white wines to taste creamy or buttery
Aging in oak will cause wines to take on a vanilla or nutty flavor.
Untuoso (unctuous) A type of wine which leaves a film on the wine glass and which is smooth on the palate. Creamy. The term is applied to wines which are both full and smooth.
Vv ...
Malolactic Fermentation: Secondary fermentation - the process of adding lactic acid bacteria's enabling tart malic acids to convert into softer lactic ones. A common process in "creamy" or "buttery" wines.
Mature: Wine that is ready to drink.
Lees
The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours.
Length
See FINISH ...
Is a natural (or sometimes induced) winemaking process whereby tart-tasting malic acid, which is naturally present in grape must, is converted to softer-tasting, less aggressive lactic acid, resulting in a smoother, more creamy wine with a fuller, ...
Fermenting a wine, especially a white wine, in small oak barrels rather than large stainless steel tanks can noticeably affect the wine's flavor and texture. In particular, a wine can become more creamy, round, ...
We also put the wine through malo-lactic fermentation, which helps soften the wine and give a nice creamy texture. After 9 months in barrel the wine is bottled and given an additional 3 months of bottled aging before release.
Possessing a fruity character - (e.g: Apple, lemon, citrus), subsequent barrel-influenced flavors include "oak", "vanilla", and malo-lactic fermentation imparted "creamy- buttery" components.
It is a particular style of dry Amontillado which after having aged for a long time, it develops the typical qualities of oloroso, that is higher structure, concentrated and creamy.
The wine is then filtered under pressure and bottled. With the enormous savings in labor and time, the wines are slightly less intense and less creamy than those produced using the more time-consuming and expensive méthode Champenoise.
This smoothes the flavor of the wine. Usually a wine that has undergone malolactic fermentation is less acidic and can take on buttery and creamy overtones, as lactic acid is the type of acid found in milk.
This contact with the dead yeast cells imparts a "bready" aroma and creamy texture to the wine, an effect accentuated by periodically stirring the dead yeast cells to circulate them throughout the wine.
Creamy - The texture of champagne or the vanillin smell that new oak imparts to wine.
Crisp - Fresh, brisk character, usually with high acidity.
Cru - Growth, as in Premier Cru or a Beaujolais Cru.
 See also: Wine, Fruit, Flavor, Aroma, White
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