Dark Brown Roast
Characteristics include oily beans with a distinctive bittersweet tang; low acid.
Dark Roast
A general term describing any roast of coffee darker than American Roast.
Dark
As a visual term, a red wine of intense color. As a flavor term, akin to "brooding," above, a robust wine with depth and texture.
Deep
Intensely full, with many nuances of flavor, all smoothly interlaced.
Dark
This describes red wine that has intense color and/or flavor, and often it’s full-bodied in both depth and texture. A brooding heart of darkness wine.
DARK FRUIT
Describes a wine as having the taste of Dark Fruit such as Black Berries or Black Cherry.
dark red French grape, sometimes spelled "Cinsault." Most common in Languedoc, also a parent (with Pinot Noir) in the South African grape crossing called "Pinotage."
Web-weaving by Cliffwood Organic Works ...
Dark and rich with black licorice, black tar, black cherries - think black - think big - think GOOOOD. Incredible value. Great with steak or anything else with big taste that you can have with it.
Producer
Marquis Philips ...
Dark coloured wines with velvety texture and ripe fruit.
Weather Conditions ...
Dark blue grape with thick skin found in the province of Latina in Latium. Not mentioned in any of the areas appellations. Variety of ancient origins, from which they produced probably the famous Cecubo, repeatedly praised by Horace.
Dark ruby in color, with warm, plummy aromas, a hint of raisins and a dash of spice; floral and peppery notes on the nose carry over to the palate with a burst of fragrant pepper and bright red fruit.
Dark purple wine grapes on the vine
Wines may be classified by vinification methods. These include classifications such as sparkling, still, fortified, rosé, and blush.
Dark golden straw color. Nice foamy mousse. Mild nose of pear, butterscotch. Full flavor of ripe pear, apple, a touch of citrus and mineral. Acidity is low, getting toward medium in the finish, which is mostly tart red apple.
The dark pink color of gewürztraminer grapes results in wines colored from light to dark golden yellow with a copper tone, depending upon the fruit ripeness. Gewürztraminer is quite full-bodied, more so than most any other white wine type.
The dark, sexy one, deliciously aromatic and capable of jolly, cherryish charmers, or rich, wickedly soft, visceral, velvet textured reds with a wild character that is part animal and part effortless sophistication ...
Deep, dark fruit in the form of blueberry, plum and currant debut on the palate, surrounded by a lovely mix of dark chocolate, espresso and black pepper spice. The tannins are tame, the finish is strong and the fruit is top notch.
After the dark times of the twenties, also followed by the rebirth from prohibition's ashes, thanks to right choices and strategies, this country nowadays makes very interesting wines ...
Leave in a dark place for 3 to 7 days.
10
Filter and Enjoy or if you want a liqour you distill then enjoy.
Oloroso
A dark, nutty, rich form of sherry that takes most of its flavour from long ageing in an oak cask. Most are dry, although sweetened versions do exist, in which case this will be indicated on the label.
Some wines have a dark flavor that wine tasters call tar. It is not the overwhelming stench of a tarred road, rather it is a flavor so dark, that only tar seems to fit. Rhone wines can have this, as well as the Barolos of Italy.
Aglianico is a dark skinned grape of Greek origin (it is likely the name itself is a corruption of Hellenic) grown in Southern Italy. Generally produces deeply coloured wines offfering powerful concentrated flavour.
Barolo: A big, dark, tannic and heavy red wine grown and produced near the town of Barolo in the Piedmont region of Italy. Often seen as one of Italy's best table wines, Barolo is made from the Nebbiolo grape.
This style of Sherry is dark, dense and sweet, and is used as a dessert wine or even as a topping for ice cream. pelure d'oignonA French term used to describe the brown tinge of rosé wines, which resembles the skin of an onion.
Inky A term that may refer to a wine's dark coloring and opacity.
Jammy A wine that is rich in fruit but maybe lacking in tannins.
Lean The sense of acidity in the wine that lacks a perception of fruit.[3] ...
Is it dark crimson, or a pale red with a slightly golden tint? Remember that as reds age, they become lighter, and when a white wine ages it becomes darker.
Next, there's the swirl.
The label color is dark purple. [yellow tail] Cabernet Merlot A red blend of Cabernet Sauvignon and Merlot. The label color is bright blue. [yellow tail] Reserve Pinot Grigio This is a very light colored white Pinot Grigio.
Known for its dark hue and firm tannins, Petite Sirah has often been used as a blending wine to provide color and structure, particularly to Zinfandel.
Think of Bordeaux for instance, and how the press wines - the robust, dark, inky, tannin-rich final pressings - are blended in very judiciously.
Winemaking survived the Dark Ages, but was challenged again
As time moved on, the consumption of wine moved right along with it.
Adventitious roots, originating particularly from swellings of the stem or portion of the stem kept in a damp and dark environment.
Internode.
Part of the bud stem in its first stage of development.
The same showing gradual development of the bud.
Now, take your case of wine and lay the wines flat in a place where it's dark, with a moderate temperature. Mark your calendar and start opening them in a year, or two or three. The changes will be interesting.
Experts reject this distinction but it has in the past led some wine producers in North and South America to mistake plantings of the californian Petite Sirah, which produces a very dark red and tannic wine judged simple in comparison to the true ...
The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine.
Cabernet Sauvignon is a late-ripening variety, with small, deeply colored, thick-skinned berries that yield dark, intensely flavored, tannic, long-lived wines that often require years of aging to soften and become drinkable.
Usually it's made by crushing red wine grapes, then leaving the dark skins in contact with the juice for a much shorter time than they would be for a red wine, so that the wine takes on only a pink coloring.
Cellar: In the old days, it was a dark, cool basement, and often the underground part of a house, as it still is for homemade wines.
Wine storage locations should be dark, vibration free and at an even temperature. The ideal temperature is 55 degrees F, however, anywhere from 45 degrees to 70 degrees F is acceptable, providing the temperature is consistent.
A type of dark, sherry produced without the use of flor. Soft and mellow with a full body, Oloroso sherry is characterized by walnut flavours.
That's the reason wine cellars are so dark and that's why you have to keep your wine in a dark safe place.
In a dark, insulated and temperature-controlled room. Ideally, the temperature should be 11º C or 52º F, but anything between 40º-65º F (5º-18º C) is fine as long as the temperature doesn't fluctuate.
Tastevins: Invented for tasting in dark cellars, these small, silver tasting dishes have grooves in the basin making for visual clarity of wine in darkness. In modern times, these tasting glasses are favored by auspicious sommeliers.
It needs to be kept still, dark and at a constant temperature. It may seem hard to achieve these basic storage conditions in many homes, however, much can be done to make even the most uncompromising apartment wine-friendly.
The cellar has to be dark as light has a negative effect on wine. Use a candle or a torch in the cellar. Do not use paraffin lights as this will creat an unwanted smell of fuel.
Vibration & Noise ...
But the word "cellar" conjures up images of dark, cavernous chambers cut out of bedrock, or slick, temperature and humidity-controlled rooms lined with mahogany wine racks. All very nice, but not at all necessary.
Red grape variety typical of the Bordelais, these dark wines are full of tannin in their youth. These are wines that become soft in the mouth and delicate with age.
Capiteux :
Wine with a high alcohol content, warming ...
Ossidato
Oxidized, will be dark and perhaps taste of cherries
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 ...
browning
As red wines age, their color changes from ruby/purple to dark ruby, to medium ruby, to ruby with an amber edge, to ruby with a brown edge. When a wine is browning it is usually fully mature and not likely to get better.
Madeira: A process in which white wines become flat and dark due to excessive aging or poor storage. The term is derived from Madeira wine which is dark.
California red grape, probably the same as the Durif of the Rhone. Makes an inky-dark red wine that can last forever, but typically one-dimensional in flavor, with the warm, plummy notes typical of grapes grown in a warm climate.
Pack dark chocolates, olives, smoked cheese with crackers and tropical fruits into a Chardonnay bearing basket. Pair the more sophisticated flavor of Sauvignon Blanc with goat's cheese, gourmet pasta and fresh vegetables.
OLOROSO: Sweet full bodied dark sherry.
ORIGINAL GRAVITY (O. G.): See Specific Gravity. The Specific Gravity of a wine must or beer wort before fermentation.
Petite Sirah: Not related to Syrah/Shiraz. Deep, dark colour with jamminess and good acidity.
Ruby Cabernet: Deep-coloured and pleasant. Best enjoyed young.
Wine cellar
A wine cellar is a dark, humid and cool storage underground room where bottles are kept for the purpose of ageing.
Cogener
A cogener is an impurity that is normally found in a lower quality wine, or in dark alcohols. Cogeners are one source of the story that cheap wines give you more headaches than expensive wines do. Methanol is a known cogener.
Blanc de Noirs
white from dark-skinned grapes
Blind Tasting
taste wines without seeing bottle color shape or label ...
Cream: A very sweet, dark style of sherry.
Crisp: High acidity in wine giving the impression of freshness and vitality.
The Cõte Rõtie with its hills bathed in sun, produces a warm, robust, full-bodied, richly colored red wine. Harsh and dark when they are young those wines become softer and develop with age an excellent bouquet.
Oxidation Change or deterioration due to exposure to air, in whites changes the colour to dark yellow, altering the taste (called maderisation). Controlled aeration is done for the desirable development of the wine.
Cellaring
Aging or storing a wine to improve it. Cellaring is carried out in a cool dark place (12-15°C) that free from large temperature changes, and free from vibration.
Usually made into fast maturing, fruity and robust dark red wine with faintly bitter flavor. May be identical with the Douce Noir grape of the Savoie region of France and the varietal known as Charbono in California.
See Sangiovese. Also known as the Prugnolo Gentile grape. Blended with Canaiolo Nero to create Chianti. The Brunello variety is used for the dark red, slow-maturing Brunello di Montalcino.
Sauvignon Blanc (cut grass, lemon and herbs) ...
Sherries, of course, also come in non-dessert forms; Fino is pale and bone-dry, and makes an excellent accompaniment to seafood; Oloroso is dark like Cream (Cream sherries are blends of Oloroso and extremely sweet Pedro Ximinez ...
 See also: Wine, Fruit, Red, Flavor, Aroma
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