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Crispy Cajun Catfish
Highlight the fresh simplicity of this spicy fish with a bright, acidic white wine that acts like a squeeze of lemon on the fish. Inexpensive American sparkling wine is a refreshing palate-cleanser for this down-home dish.

Wine Acidity & Crispness
White Wine
The acidity of a wine is one of its most appealing characteristics, enhancing its refreshing, crisp qualities as well as enabling wines to be paired with foods so successfully.

Glossaries > Beverages > Angular (see also Austere, Crisp, Fresh)
AP number (Germany) André
Angular (see also Austere, Crisp, Fresh) ...

Has generous amounts of acidity, generally a fresh, clean wine in a lighter style
Term for full-flavored reds and whites, often applied to wines still not at their peak ...

Crispy Chicken Leg Confit with Couscous and Olives
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Kourtakis Vin de Crete ...

Crisp: Refreshingly firm, thanks to sound acidity.
Dense: A textural descriptor for a tactile, mouthfilling wine that conveys an impression of thickness and weight.

Usually associated with the acidity in wine and more often with white wine, this denotes a fresh, light character.
Decant/Decanting ...

Crisp: Denotes a fresh, young, wine with good acidity.
Cutting Edge: Stylistic, hip.
Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavour.

A tasting term that describes a wine that feels clean and slightly brittle in your mouth; it is the opposite of ‘soft’. Crispiness is usually due to high acidity.

This refers to fresh, fruity ACIDITY, which is a highly desirable quality, especially for white wines. Synonyms: SNAPPY, TART, and BRISK.

Fresh, lively character, higher in acidity.
Many layers of varying flavor that gradually unfold.

Crisp-Fresh, brisk character, usually with high acidity.
Deep-Having layers of persistent flavor that gradually unfold with aeration.
Delicate-Light fragrance, flavor, and body.

Crisp: Crisp is a complimentary term for white wine with refreshing acidity.
Crust: Crust is the heavy sediment, which forms in a wine. Cuvé Large Vat or Tank, which wine, is fermented.

Crisp: Descriptive term for a wine that tastes clean and brisk due to good acidity.

How do you like your wine - crisp? If so, then you like wine with good acidity and pleasant taste, but not too sweet.
Cuvée is a still wine that was purposely blended with the idea of eventually making champagne.

Refreshing and relatively acid. Acidic tartness noticeable without overwhelming. A favorable term, typical of good whites. Crispness is a desirable quality in light, flinty white wines that are drunk young.

Crisp - A descriptive term describing a wine with high levels of acidity. The same as referring to a wine as 'bright' and the opposite of describing a wine as 'soft' or 'flabby'.
Cuvaison - ...

A term used for fresh, young wine with good acidity.
Crush ...

Crisp—A young, fresh wine with good acid.
CrushHarvest. When the grapes are picked and crushed.

Crisp: Acidic tartness noticeable without overwhelming; a favorable term, typical of good whites.
Delicate: Complex, with many flavors working together, but not overbearing. Usually lighter in style.

A term for wine that feels clean and slightly brittle in the mouth, usually from high acidity.

Crisp - A clean wine with good acidity showing on the finish, yielding a fresh and positive aftertaste.
Cross - A vine bred by crossing two plants of the same species with different genetic constituents.

Crisp: Refers to a white wine with good acid balance that is fresh and lively.
Crown: The shape made by the bubbles of a good sparkling wine or cava when they reach the top of the glass.

A complimentary term used to describe a fresh, brisk, young white wine, balanced with refreshing acidity.

Crisp: The acidity gives the wine a clean feel in your mouth. Often crisp wines are light in body.
Cru: A French term for ranking a wine's inherent quality, i.e. cru bourgeois, cru classé, premier cru and grand cru.

Crisp. A tasting term, denotes a fresh, young, wine with good acidity.
Crush. Harvest season when the grapes are picked and crushed.

Crisp: A wine with a good acid balance that is fresh and lively.
Crown: The shape made by the bubbles of a good sparkling wine or cava when they reach the top of the glass.

Crisp: High acidity in wine giving the impression of freshness and vitality.

Crisp: Tasting term to describe good acidity and pleasant taste without excessive sweetness.
Cru: French word for growth. It refers to a vineyard of especially high quality, such as a classified growth or "cru classe." ...

Crisp Tasting term used to describe a wine with a lively, refreshing acidity.
Cross In viticulture, a vine variety bred from two varieties of the same species (usually Vitis vinifera). Not to be confused with a hybrid (two different species).

A wine tasting term used to imply that a white wine has a refreshing acid balance. It is used much the same way one may say the taste (not texture) of a fresh green apple is "crisp."
Crozes-Hermitage (craw'z air-mee-tahj) ...

A wine with fresh, brisk character, usually with high acidity.
A French term meaning growth that is used in classifying vineyards. Often, but not always, grand cru refers to the best wine.

Wine has definite but pleasing tartness, acidity. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.

Light, Crisp, and Clean
With its light body, mild taste (gently reminiscent of peach or citrus), and a crisp fruit-acid balance that makes it go great with food, Pinot Grigio is about as all-purpose as wine gets.

Crisp, refreshing character, a well-balanced blend of acidity and residual sugar, along with the ability to pair with an almost limitless assortment of food options, make Riesling one of the most versatile wines on the planet.

Crisp fruity whites and well-structured, stylish reds with aging potential
Weather Conditions ...

Crisp dry white wines, such as Pinot Grigio, add a fruity, mineral character that is perfect for cooking seafood. A little bit of acidity can cut through a fattier fish, but be careful not to get too acidic as it's easy to over-extract when cooking.

Crisp wines like Sauvignon Blanc pair well with light, bright foods such as halibut with lemon.
Oaky wines with toasty flavors like you'd find in Chardonnay work well with rich, fatty foods, such as lobster with butter sauce or fettuccine Alfredo.

Crisp. Describes wines that are clean, and possibly a bit on the tart side. Opposite of soft. Wines that are crisp are typically higher in acid, and go well with food.
Cru. Literally, a growth or a particular vineyard of merit.

Wines that posses the characteristic of elevated acidity, refreshing, bright, brisk and nice finish.
Translated growth or vineyard from French, this term is customarily used in quality classification.

CRISP Wine has pronounced but pleasing tartness, acidity. Fresh, young and eager, begs to be drunk. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.

Denoting freshness, indicative of the acid level. Usually associated with certain young white wine styles.

Dry and crispy acid, prickling the palate with its tartness.
Usually applied to robust red wines of great substance, such as a Châteauneauf-du-Pape, or to white wines with full, assertive bouquet, such as a big white Burgundy.

Crisp: Denotes a fresh, young, wine with good acidity.
Delicate: Used to describe light- to medium-weight wines with good flavors.
Depth: Describes the complexity and concentration of flavors in a wine.

Typical taste: pinot gris can produce crisp, dry wines with good acid "bite". Alsace Pinot Gris shows aromatic, fruity flavors that improve with a couple of years in the bottle.
Gewürztraminer ...

Red Mullet: Light Rosé wines or light Chardonnay
It might cope with a New Zealand Pinot Noir too, but a safer bet is a crisp Rosé or a fresh Chardonnay.

Arneis is a crisp white wine with lemon and pear flavours made by a handful of producers.
Prosecco, with its freshness and simplicity is used to make easy drinking sparkling wines.

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.
Fresh, brisk character, usually with high acidity.

The perception of creaminess is generally picked up at the back of the throat and through the finish of the wine.
Crisp A pleasing sense of acidity in the wine.[5] ...

So, wines that are crisp and dry are called "heavy" and wines laden with sugary sweetness are called dry..

One of the basic savors in wine, providing crispness, vitality and sharpness.
Aftertaste. An impression left on the palate after tasting that differs from, and is often less pleasant than, the initial taste of the wine.

When grown in Italy (particularly the Friuli region), Pinot Grigio exhibits delicate floral, citrus and green apple aromas and flavours and is generally made into wines which are light, crisp and refreshing; ...

Albariño - Fresh, crisp white wine from the Rias Baixas appellation of Galicia. It's also the name of the primary grape in these elegant wines.
Alella - The smallest D.O. in Spain, located just north of Barcelona.

Business people are judged by just about everything they do, and an ability to order wine crisply and well probably takes on far more significance than it should.

Grape is generally used to make dry, crisp, rather intense white wines in the Alsace, parts of Burgundy and in Austria. In the latter country it is known as the Weissburgunder.

Fiano is a spicy, smoky and crisp white grape grown in the Campania region of southern Italy for centuries. It produces straw-colored wines that smell and taste of honey, ripe pears, and toasted hazelnuts. It's best wine is the DOCG Fiano di Avellino.

It implies a sensation of pleasant bitterness from tannins. Think of crisp lemonade as opposed to cola or country well water as opposed to soft tap water. Beaujolais, Lietfraumilch, or most American jug wines would not be considered austere.

Acidity: The component of wine that feels sharp in the mouth and gives wine its crispness and vibrancy-too much will make a wine tart and too little will make a wine flabby.

Pinot Grigio and Chianti provide perfect examples: Pair a crisp Pinot Grigio with dishes such as seafood, poultry and vegetables. Pair our rich, fruit forward Chianti with any type of pasta, game or beef.

PH: A chemical measurement of acidity or alkalinity; the higher the pH the weaker the acid. Low pH wines taste tart and crisp; higher pH wines are flabby. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is best for reds.

See also: See also: Wine, Grape, White, Fruit, Region

Wine  Criolla Grande  Crljenak

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