Developed

DevelopedMature. A well-developed wine is more drinkable than an undeveloped one.

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: Refers to the maturity of a wine. Elegant: Describes a wine of grace, balance and beauty. Empty: Flavourless and uninteresting.

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.

Developed: Wine that has undergone modifications over a period of time.

Developed Tasting term indicating a wine with some aged character and maturity. Dirty Tasting term used to indicate a wine with an unattractive smell, often caused by hydrogen sulphide.

Hanni developed the Budometer with the help of two sensory scientists at the University of California at Davis. It takes into account a decade of research on taste and sensory perception; Hanni calls it neurogastronomic programming.

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.

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.

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.

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 ...

Wines that developed mold; wines that remained cloudy and visually unappealing; wines that eventually turned to vinegar - they were all part of the mix of what was made along side the good batches of wine that kept ...

Grape developed from a cross between the Riesling and Schiava Grossa grapes. The latter variety is known as the Trollinger in Germany where it is mostly grown. Used to produce a Riesling-like white wine said to often reach "Auslese" Pradikat quality.

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.

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.

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.

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. Distinguished.

Wine production of Piedmont is mainly developed in the south-eastern area of the region and in the northern part.

méthode champenoise French The method, developed in France's Champagne region, by which the finest is traditionally made.

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'.

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.

Tasting and winemaking term used to indicate a wine that has developed a dirty smell reminiscent of rotten eggs. Before bottling this can usually be remedied by aeration of addition of copper.

Pomerols in general were well-developed with lots of depth and finesse. St. Emilons showed very good fruit and structure and appear to be very well balanced. St.

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?

Kerner: Moderately hardy grape developed from a cross between the Riesling and Schiava Grossa grapes. The latter variety is known as the Trollinger where grown in Germany.

With the advent of glass bottles during the 17th Century, glass stoppers were developed, individually shaped to fit the bottle and tied with thread.

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.

Our bulk straight wine corks, made by Altec, were developed by fusing the purest part of cork (suberin) and synthetic cells.

Every wine style has its own glass style, developed by designers to complement the wine's specific attributes. The right glass can maintain a wine's proper serving temperature and highlight the particular wine's special properties. By holding the ...

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.

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. read more ...

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.

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.

Because of the Rhõne river, it was easy to send the bottles of wine to an harbor on the Mediterranean sea (Marseille). The vineyards was then developed by the Romans. The oldest vineyards are Cõte Rõtie and Hermitage.

10th-century Persian philosopher and scientist Al Biruni described recipes where herbs, minerals and even gemstones are mixed with wine for medicinal purposes. Wine became so revered and its effect so feared that elaborate theories were developed ...

Cool climate growers should be aware that, in addition to quite large successful plantings of the above variety, a well-regarded cross named Traminette, developed by Cornell University in the U.S.

A wine that has developed oxidized characters Malic Acid An organic acid found in grapes and wine that is converted into lactic acid during malolactic fermentation. Malolactic Fermentation/MLF ...

See also: Wine, Grape, Region, Taste, Quality