Developed
Having reached full potential for drinkability through aging.
DIMIAT
A white-wine grape widely grown in Bulgaria. Used mainly to produce sweet wines that are drunk young.
Developed
Mature. A well-developed wine is more drinkable than an undeveloped one.
Distinctive
Elegant, refined character that sets the wine apart on its own.
Developed
Flavors, aromas, and body are mature and ready to drink.
Distinctive
Noticeably different character that sets a wine apart.
Developed: Refers to the maturity of a wine.
Elegant: Describes a wine of grace, balance and beauty.
Empty: Flavourless and uninteresting.
Developed
The state of a wine expressed in terms of its maturity. A well-developed wine is one that has matured to the right degree and in the correct way; an undeveloped wine is one that needs aging.
Developed
Wine that has under-gone positive changes during its years of ageing. Wines can also develop after a bottle has been opened.
Dirty
Describes wine with foul, off-putting smells resulting from poor winemaking.
Developed: Wine that has undergone modifications over a period of time.
Developed. A tasting term referring to the maturity of a wine.
Dry. A wine that tastes as though it has no remaining natural grape sugar. By law, a minuscule amount (less than 0.2%) of natural sugar can remain.
Developed
A well-developed wine is more drinkable as it has had time to mature.
Distinctive
Elegant, refined character that sets the wine apart from other wines.
Developed in the early twentieth century and used primarily in South African wines, Pinotage is a mix between pinot noir and Cinsault. The grape makes a wine that is hearty, with a fruity and spice taste.
We developed our One Day Saturday, Introductory, Intermediate and Special Tastings to help you broaden...
Christie's education
'The Christie's Wine Course' is respected throughout the world as one of the market leaders.
First developed for use with wine in the 1960s in France, screwcaps have become the closure of choice for the majority of premium wine producers in Australia, including Taylors.
Merlot developed an awkward wimpy image, perhaps too wimpy for some. Many savvy wine consumers were disappointed as well, turning their nose away rather than up, ...
KOLOR: Developed at the Freiburg Research Institute, Germany, this red-fleshed grape cultivar was derived from a Pinot Noir and Teinturier cross. As far as is known it is used solely to produce a colorant wine in the manner of the latter variety.
Cork was developed as a bottle closure in the late 17th century. It was only after this that bottles were lain down for aging, and the bottle shapes slowly changed from short and bulbous to tall and slender.
ONTARIO: Developed in 1908 at the N.Y. Research Station, it is now used sparingly as a white tablegrape because of its strong American labruscana flavor. It in turn was derived from the Winchell and Moores Diamond cultivars.
Durif was developed by a Dr Durif in South-East France about 1880 and possibly grown from a seed of the variety Peloursin with which it is often grown and from which it is not always distinguished nor separated.
Geographical distribution ...
Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity.
Rich ...
Pinotage: Developed in the early 1900s and used primarly by South Africa, Pinotage is a mix between pinot noir and cinsaut. The grape makes a wine that is hearty, with a fruity and spice taste.
Vidal Blanc was developed in the 1930s by French Breeder Jean Louis Vidal; his primary goal in developing the variety was to produce vines suitable for the production of Cognac in the Charente region of France.
The Romans also developed wooden cooperage, a great advance for wine storage which had previously been done in skins or jars. They may also have been the first to use glass bottles, as glassblowing became more common during this era.
Bouquet. The more developed and complex aromas said to be evident in older and mature wines.
Brut. A Champagne or sparkling wine style that is very dry, meaning little or no residual sugar.
backwardWines described as backward are undeveloped and not ready to drink. They are often young and tannic, and may also be described as austere. The opposite, unsurprisingly, of forward.
Aroma Wheel A means of categorizing the aromas generally found in wine developed in the early 1980s by Ann C. Noble at U.C. Davis. Assemblage the process of blending wines. AVA American Viticultural Area.
This method is expensive and time consuming but when done well produces complex wines with a delicacy that cannot be attained using any other method developed to date.
Technical of sterilization by the heat developed by Pasteur.
PERLANT
Characteristic of a wine slightly provided out of carbon dioxide. Less sparkling than semi-sparkling them same the least sparkling than the effervescent ones.
PERSISTENCE ...
bouquet As a wine's aroma becomes more developed from bottle aging, the aroma is transformed into a bouquet that is hopefully more than just the smell of the grape.
Developed: Refers to the maturity of a wine.
Dirty: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking.
My guide to the history and geography of Bordeaux has given a few details of the early development of the Bordeaux trade, which developed over many centuries, at times helped and then hindered by tax breaks and tax burdens respectively.
Wine production of Piedmont is mainly developed in the south-eastern area of the region and in the northern part.
As of 2006, 34 clonal varieties of Chardonnay could be found in vineyards throughout France, most of which were developed at the University of Burgundy in Dijon.
The more types of wine you sample, the more developed your tasting skills will become. Luckily, restaurants are responding to wines growing popularity by offering a greater selection and unusual wines by the glass and tasting 'flights'.
After the roots and stalk have developed, the untended vine would grow wildly, spending most of its energy on spreading its shoots and tendrils.
So Dry Creek Vineyard, one of Sonoma County's Zinfandel champions, has developed "Heritage Clone" in anticipation that they might not be able to continue their much-loved Old Vines cuvée much longer.
Closed - Young, undeveloped wines not readily showing their character are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon.
Cloying - A dessert wine with insufficient acidity to balance the sugar.
Centurion: A wine variety developed at the U.C. Davis campus by crossing Cabernet Sauvignon, Grenache and Carignane. The intention was to produce a Cabernet-like wine that could be grown in the Central Valley.
Given the popularity of the Web at that time, Wine Campus quickly developed into a virtual wine campus. Today, the wine school can deliver wine tuition to anyone anywhere in the world with a PC, access to the Internet, and the keenness to learn.
A system originally developed by the Portuguese to regulate the fortified wine port, and now applied by most countries to their wines. Appellations appear on the wine label and offer consumers an indication of the contents.
At this moment, the Duboeuf may be just a hint more developed, and closer to ripe. Neither is ready to drink, in my opinion. So what have we learned from this smackdown?
American hybrids were developed mostly during the 19th century, mixing the native American grapes with the more flavorful French and Italian grape varieties. Most native American grapes are found by winemakers to not make palatable wines.
Appellation: A system developed by the French to regulate the authenticity of their finest wines. Appellation applies specifically to the region where the grapes were grown.
The rules that have developed are by no means unbreakable. Consider your guests' tastes. If they like white wine with steak or red wine with fish, give it to them.
One of the most readily available MLF cultures was developed at Oregon State University.
Early ripening cross officially developed from Sylvaner and Riesling, but some authorities now contend was actually from two clonal varieties of Riesling.
Why not do the same with inexpensive wines: cellar them for a few years to see if the flavors can become even more developed and balanced? Well you can and it might be a fun experiment.
During the 60's rosés developed a bad reputation as a cheap, sweet wine and American producers began selling them under the name 'blush.' Blush wines usually have a tinge of sweetness; White Zinfandel is a classic blush wine.
Closed
A young, undeveloped wine that does not easily reveal its character.
Cloudy
A cloudy wine is visually dull and hazy because particles haven’t been removed during winemaking. This sediment can be removed by fining or decanting.
RAW: Young and undeveloped. Raw wines are often tannic and high in alcohol or acidity.
REDUCED: Commonly used to describe a wine that has not been exposed to air.
REHOBOAM: Oversized bottle equivalent to 4.5 liters or six regular bottles.
If, in response to your compliment, they say something like "Well you must have simple tastes because I played very badly", then we can assume their ego is far too developed to warrant any further compliments! ...
Moldy
Grapes, containers or corks that have developed mold transmit this "off" odor to the wine they contact.
Must
The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.
Madura (ripe) Mature, fully developed grapes.
Manchado (literally 'stained') A term describing blanco wines which are slightly pink in colour due to having been stored in tanks that have previously contained tinto wine.
Raw Describes a young and undeveloped, often tannic wine; typical of red wine sampled from the barrel.
Residual Sugar Unfermented grape sugar in a finished wine. Adds sweetness and body.
Backward: Used to describe a young wine that is less developed than others of its type and class from the same vintage.
Balance: A wine has balance when its elements are harmonious and no single element dominates.
To be scientifically correct, these are cultivars because they have been developed by selective breeding through human intervention over thousands of years, but throughout the wine world they a termed varieties.
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Chapitalization - The practice of adding more sugar to the 'must' than was developed naturally in the grapes that have been crushed. This is allowed in some areas of the world that have difficulty bringing grapes to full maturity.
The "aroma" is the odor of the grape, most noticeable in young wines. The "bouquet" is the complex odor developed by aging. With experience you will be able to distinguish between them. The "nose" of a good wine is never weak or insipid.
Ripe
Perfectly fruity and well balanced wines made out of fully developed mature grapes.
Robust
Tasting term describing brawny and vigorous scaled wines.
Wine: The wine reaches excellent properties if the grapes are harvested at the end of October or at the beginning of November because the aromas are developed mainly during changing the low night temperatures with the sunny days.
This is primarily done with older red wines and Port which have developed sediment. The careful transfer of the wine into a fresh container allows the sediment to be left in the original bottle resulting in clearer wine.
Backward
A tasting term that describes a wine that is undeveloped and not ready to drink. These wines are often young and tannic.
 See also: Wine, Grape, Region, Quality, Taste
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