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
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. Acidity complements foods in a palate-cleansing, refreshing manner.
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 ...
Usually associated with the acidity in wine and more often with white wine, this denotes a fresh, light character.
This refers to fresh, fruity ACIDITY, which is a highly desirable quality, especially for white wines. Synonyms: SNAPPY, TART, and BRISK.
In wine parlance, "dry" is the opposite of "sweet." A dry wine has little or no residual sugar after fermentation.
~: 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’. ~iness is usually due to high acidity. ~ wines are usually relatively light in body and go well with food.
Fresh, lively character, higher in acidity.
Many layers of varying flavor that gradually unfold.
~-Fresh, brisk character, usually with high acidity.
Deep-Having layers of persistent flavor that gradually unfold with aeration.
Delicate-Light fragrance, flavor, and body.
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.
~ - 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 - ...
Used to describe a white wine that has a refreshing acid balance denoting a fresh, light character.
The English term for harvest.
~—A young, fresh wine with good acid.
Crush—Harvest. When the grapes are picked and crushed.
~: 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.
~ - 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.
Crush - The grape harvest or vintage - measured in tonnes.
A complimentary term used to describe a fresh, brisk, young white wine, balanced with refreshing acidity.
~: 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.
~. A tasting term, denotes a fresh, young, wine with good acidity.
Crush. Harvest season when the grapes are picked and crushed.
~: 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.
Cru: French word for "growth". Superior growths are classified by several names including Grand Cru and Premier Cru.
~: The fresh, clean impression a wine of high acidity leaves on the palate.
~: High acidity in wine giving the impression of freshness and vitality.
~: 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." ...
~ 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 tasting term usually used to describe white wines that are fresh, brisk, and pleasantly tart - normally with high acidity.
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.
~, 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.
~ fruity whites and well-structured, stylish reds with aging potential
Weather Conditions ...
~ 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.
~. Describes wines that are clean, and possibly a bit on the tart side. Opposite of soft. Wines that are ~ are typically higher in acid, and go well with food.
Cru. Literally, a growth or a particular vineyard of merit.
Cru classé. a classified growth. A cru that has been formally recognized.
~ 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.
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.
~ & clean, with a grapey fruit character & fragrant aroma.
~ 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 ~y 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.
~: 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.
Round: Describes a well-balanced wine in fruit, tannins and body.
Red Mullet: Light Rosé wines or light Chardonnay
It might cope with a New Zealand Pinot Noir too, but a safer bet is a ~ Rosé or a fresh Chardonnay.
Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.
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.
~ A pleasing sense of acidity in the wine.
Crust Sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle ...
Do you want that ~ throttle response your truck or SUV used to have? The MAF sensor is often overlooked, especially if the vehicle is not regularly serviced at the dealership. Here is a step by step to regain that lost horsepower. This is a great DIY project even for the novice mechanic.
So, wines that are ~ and dry are called "heavy" and wines laden with sugary sweetness are called dry..
Yep, that's how it is in the World of Sparkling Wines. But don't worry; for your viewing pleasure, I will list the categories of dry to sweet sparkling wines below: ...
One of the basic savors in wine, providing ~ness, 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.
Albariño - Fresh, ~ 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. Known for fresh ~ white wines and excellent Cavas.
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Grape is generally used to make dry, ~, rather intense white wines in the Alsace, parts of Burgundy and in Austria. In the latter country it is known as the Weissburgunder.
Business people are judged by just about everything they do, and an ability to order wine ~ly and well probably takes on far more significance than it should.
Fiano is a spicy, smoky and ~ 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.
~, fruity and well-balanced, cava has grown in popularity over the years and at least one or two brands can be found in most wine shops in the U.S. Consumers like cavas for their straightforward flavors, long-lasting bubbles, and excellent values.
Dry white wines of Cinque Terre are medium bodied, characterized by a good ~ness and a very personal saltiness given by the vicinity to the sea. The king of Cinque Terre is Sciacchetrà, a rare and excellent sweet wine produced with dried grapes.
Sauvignon Blanc -- Aromatic and ~
Delightfully aromatic with a distinctly grassy, gooseberry, peach, and melon-like aromas. Dry, acidic, the best sauvignon blanc is ~y and offers a long finish.
The table wine produced from Verdelho tend to be tart and lemony, ~ and refreshing, with relatively good body. Barrel fermentation and oak aging can add richness and complexity.
Pinot Grigio is enjoying worldwide popularity as a Chardonnay 'next step' but is particularly appreciated for its fresh ~ fruit character, which is the way the Northern Italians prefer it (unlike for example the fuller weight of Alsatian Pinot Gris).
Acidity - The quality of wine that gives it its ~iness and vitality.
acidity the liveliness and ~ness noted in wine.
aeration the deliberate addition of oxygen to wine to round out and soften a wine.
aging holding wine in barrels, tanks, and bottles to advance them to a more desirable state.
Marlborough, New Zealand
Finely aromatic, limey, ~ and lively, often strongly alcoholic and rather raw, at best they have delicacy and momentum. Not long lived.
Martinborough, New Zealand
Fresh, supple, creamy wines with a true melon-like aroma and flavour are typical.
Oh, and from the light, ~, cold white wines to the heavier bodied, warm red wines - to match the richer, warmer dishes and "comfort foods" people tend to enjoy more as the weather gets chilly.
Chardonnay - Chardonnay is a white wine which can range from clean and ~ with a hint of varietal flavor to rich and complex oak-aged wines. Chardonnay typically balances fruit, acidity and texture.
Fresh Describes wine with good levels of acidity and a lively, ~ character.
Grapey Denotes the simple flavors and aromas of fresh table grapes, as opposed to the more complex fruit flavors (such as currant, black cherry, fig and apricot) found in fine wines.
In Australia Chenin Blanc is usually presented as a ~ dry white wine with high acid and an intense fruit palate often reflecting some wood treatment, but it is also often blended with other white grape varieties especially Sémillon.
French and Italian names, respectively, for the same grape, typically making a dry and very ~ and acidic white wine, often with a light musky aroma, well-suited to accompany seafood and fish. Common in Alsace, Northeastern Italy, and increasingly Oregon, where it takes the French name.
Food pairings: dry versions go well with fish, chicken and pork dishes. The ~iness of a Riesling works very well with tuna and salmon while the acidity level intermingles with the slight smokiness of the eel and cuts through the layers of spicier Japanese foods.
Tartaric acid One of the good and essential acids in wine, giving a ~ palate and a necessary preservative. Tartrates, harmless white crystals in white wine, dyed deep red in red wines.
Thin Watery, lacking body
Toasty Biscuity character.
It is late-ripening and high in acidity - the ~ness of Vinho Verde wines is often attributed to Azal Branco. Vinho Verde “green wines' are designed to be drunk in their youth and are frequently zingy, bordering on spritzy. So too are the reds.
A term used for some wines, such as Sherry or tawny Port, that have a ~, nutty (usually hazelnut or walnut) characteristic. Full-bodied Chardonnays sometimes also have a very subtle nutty trait. An overt nutty trait in table wine is considered a flaw.
A key element of wine that is directly related to its structure. It is what gives some wine ~ness on the palate. Too much acid will make the wine seem hard or bitter, but too little and the wine will seem flabby.
It implies a sensation of pleasant bitterness from tannins. Think of ~ 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.
Pinot Grigio and Chianti provide perfect examples: Pair a ~ Pinot Grigio with dishes such as seafood, poultry and vegetables. Pair our rich, fruit forward Chianti with any type of pasta, game or beef. Check out Pairings and Recipes for some great food and wine pairing ideas.
PH: A chemical measurement of acidity or alkalinity; the higher the pH the weaker the acid. Low pH wines taste tart and ~; 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.
Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and ~; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is best for reds.
BUZZETTO: Variety mainly restricted to the Quiliano DOC in Liguria, Italy. Used to make a fresh, ~ly acidic white wine considered by some to be a perfect match for local cuisine "Pesto" dishes. Listed as a Trebbiano sub-variety in some databases. May have the synonym names Lumassina and Mataosso.
Just think of the difference between grapefruit juice and water. Acid may sound harsh but it is very important in making wine taste ~ and fresh. If there is too much acid, the wine will taste bitter and unpleasantly sharp. If there is not enough acid, the wine will taste flabby and flat.
Greek wines are undergoing a renaissance, and as a holidaymaker you'll be presently surprised to find that even the dingiest tavernas now sometimes serve fresh, ~ white wines and fruity, herby reds in a very modern style.
Acid: An aspect of taste in a wine. Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides ~ness and life to the wine.
Acid: A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the ~, ...
~ : A pleasing sense of acidity in the wine.
Crust : Sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle.
Definition : A wine that not only is well balanced but also gives a clear expression of its grape variety or place of origin.
Irish Moss: A fining agent made from a red Atlantic seaweed, Chondrus ~us, which is washed, dried and powdered. It is negatively charged and therefore attractive to proteins in suspension. It must be boiled to become active.
See also: What is the meaning of Wine, Grape, White, Fruit, Region?