Dominant
The aroma or flavor in question outweighs everything else in the wine. Not usually a favorable description
Dried out
Without any fresh-fruit flavor. See also Oxidized.
Dominant raspberry flavour with hint of herbs.
Vinification
As for Cabernet Sauvignon: Fermented in stainless steel or oak. Fermentation temperature not critical because of robustness of grape. Matured in old or new oak.
DOMINA: Variety developed by the Geilweilerhof Research Institute of Germany from a Blau Portuguiser x Spätburgunder cross. Has synonym name Geiweilerhof 4-25-7.
The dominant Furmint grapes begin maturation with thick skins, but as they ripen the skins become thinner, and transparent. This allows the sun to penetrate the grape and evaporate much of the water inside, producing a higher proportion of sugar.
Wines dominated by Semillon may lack much youthful aroma, but have fairly full body and tend to be low in acidity, even "fat" at times. This is the flavor profile of a supporting role grape, rather than a star, and most Semillon is blended.
Merlot-dominated wines fared best, and St Julien and Pauillac were probably the most successful districts.
During the domination of Ottomans, Greek enology underwent another recession which compromised its development until the end of the dominion.
Varietal
Dominating grape in the wine. U.S. wines must be at least 75% of the varietal that appears in the label
Top ...
Just one region dominates central Spain, and that is La Mancha. This is a vast million acre DO, which relies on Airén for its whites, and Cencibel (another name for Tempranillo, just to confuse you) and Garnacha Tinta (Grenache), among others, ...
Riesling is the dominant grape variety of Germany and plantings stretch through the vine-growing areas of Central Europe. In terms of region, the plantings in the Alsace region of North-Eastern France, in California in the U.S.A.
Cencibel, the dominant red grape variety in Valdepeňas and La Mancha is yet another name for Tempranillo.
softWine lacking in hardness or roughness, and present when alcohol and sugar dominate acidity and tannin.
balance:In a balanced wine, no single component is either too dominant or lacking in intensity.
Black type of vine noble, dominating in Medoc and in the Low registers, but present also in other areas and giving wines of long guard.
CAPITEUX (INTOXICATING)
Character of a wine very rich in alcohol, until being tiring.
CARAFE ...
A wine is well balanced when none of those characteristics dominates. Wine not in balance may be acidic, cloying, flat, or harsh.
Barn-yardy: Smell of earth, truffle, and wet leaves.
Austere A wine that is dominated by harsh acidity or tannin and is lacking the fruit needed to balance those components.
Autolytic Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged sur lie.
Considered a fault if the bitterness dominates the flavor or aftertaste. A trace in sweet wines may complement the flavors. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age.
It dominates Bordeaux , except for the Médoc and Graves . Though it is mainly used for the Bordeaux blend, it can stand alone. In St.-Emilion and Pomerol, especially, it produces noteworthy wines, culminating in Château Pétrus.
If the tannins are too dominant, give the wine some time. There are actually different types of tannins - some from the skins, some from the seeds and some from the barrel. Airing is unlikely to reduce their astringency.
Riesling is the dominant grape variety in Germany. It is found throughout Central Europe, the Alsace region of northeastern France, California, Australia, and New Zealand.
But it is the Classico that dominates the Chianti category and commands attention. Wine has been made in this Italian region for centuries and Chianti winemaking can be documented as far back as the 13th Century.
Take your dominate flavor in the casserole dish. Is it the sauce, seasonings, cream, meat or vegetable and start to tailor the wine to that flavor and fan out from there. For a beef-based casserole, stick with a Cab or Zinfandel.
Deliciously bright fruit on the palate as well, dominated by apple, pear, peach, and honeydew melon. A touch of stony mineral adds a nice complexity. Very clean. Texture is smooth. Acidity is low.
Wine should complement the food rather than dominate it, so one simple thing to keep in mind is "light food: light wine, heavier food: heavier wine". Soups, salads and light dishes will show best when accompanied by light, usually white, wines.
Although this is a traditional area where white wines dominate, serving a light red with fish is perfectly acceptable.
" The taste of wood, usually oak, should not dominate the flavor of the wine. It is there to help the wine age, and will diminish over time.
DRYING OUT: Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve.
EARTHY: Used to describe both positive and negative attributes in wine.
The "Coteaux (slope) de l'Hermitage" dominates the small town of Tain l'Hermitage. The first plantations date from the 10th century but it is under Louis the XIV that l'Hermitage obtains its credential letters...
Description for a wine whose alcohol and sugar dominate the tannin and acidity, resulting in a wine without roughness or hardness.
Solera System ...
Balance - A reference to the levels of dominance of the various flavors and components found in a wine. When well balanced, the components blend harmoniously and no particular flavor or characteristic dominates.
A wine is well balanced when none of those characteristics dominates.
Crisp: Denotes a fresh, young, wine with good acidity.
Delicate: Used to describe light- to medium-weight wines with good flavors.
Austere
A tasting term for dominant, tart-edged flavours, dry, relatively hard and acidic wines that seem to lack roundness.
> More about the grape varietals and the Bordeaux wine region ...
A rather jocular term for a wine in which forward fruit dominates the flavor profile. Although such a wine is almost always pleasant to drink, the term implies a lack of balance, with fruit excessive for the wine's acidic structure.
Denotes harmonious balance of wine elements - (ie: no individual part is dominant). Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavor.
Denotes harmonious balance of wine elements leaving no one part dominant. Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavor.
A wine that’s fruit-forward in that the fruit aromas dominate over others. The wine may lack balance, with too much fruit for the wine’s acidity. Think Jim Carrey rather than Jeremy Irons, or Carmen Electra not Helen Mirren.
A term used to describe wines in which the flavour of acid, or intense tannins, dominate the fruit flavours. Wines that are described as austere in their youth often have an excellent capacity for aging.
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Balance ...
If the bitter quality dominates the wine's flavor or aftertaste, it is considered a fault. In sweet wines a trace of bitterness may complement the flavors.
As with most characteristics, balance is key; the descriptor can be positive, or if the oak dominates over the fruit it can be negative.
Fruity
A fruity wine is one in which fruit flavors dominate the aroma and taste. Often these wines are easy-drinking and light.
G
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Balance:A wine is balanced when its elements are harmonious and no single element dominates. The "hard" components-acidity and tannins-balance the "soft" components-sweetness, fruit and alcohol.
Tough: A term generally used to describe an ungiving, distinctly dry red wine that is dominated by its tannins.?
Chemist Alexander Pandell's The Acidity of Wine is an excellent discussion of the acidic elements which dominate wine chemistry and how total acids and pH affect flavors.
Balance: The appraisal that a wine has flavour components in complete harmony, no single component dominating.
Wine: It belongs to the top quality wines in northern wine-growing regions. In good years, it is full-bodied, with typical peach and muscatel aromas. In worse years, the wines are less bodied with dominating acidity and nettle-flavour.
Fruity
Aroma and/or flavor reminiscent of fruits; apple, black currant, cherry, citrus, pear, peach, pineapple, raspberry, or strawberry. Descriptive of wines with dominant fruit flavors.
Balance: Balance refers to the harmonious presence of different elements in wine: sweetness, acidity, fruit, tannins and alcohol, such that no single element dominates.
An acquired taste for most, this wine dates back to ancient Greece, where wine vessels, or amphorae, were sealed with pine resin or pitch. The dominant flavor characteristic is turpentine, ...
Grown in cooler climates and in fertile soils promoting excessive vine growth, herbaceous smells and flavors can dominate the character of the wine, while in warmer regions, the melon, citrus and passion fruit aromas and flavors emerge.
and/or flavor of grapes; most common to young, light wines but refers also to such fruit flavors in wine as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry; descriptive of wines in which the fruit is dominant.
Research shows that mercaptan formation occurs within two days after the beginning of fermentation and is at its peak at about two months after which the poly-mercaptans become dominant.
While dry, these wines are full-bodied, often because they are aged in oak. Proper oak aging gives a wonderful flavor element; improper oak aging can overcome the fruit flavor and become the dominant flavor - a problem with many inexpensive ...
At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell.
Fruity - Ddescriptive of wines in which the fruit is dominant; most common to young, light wines but also to such fruit flavours in wine as apple, blackcurrant, cherry, citrus, pear, peach, raspberry, or strawberry.
Growers in New Zealand are reported to use the AM 10/5, Bachtobel and UDC5 (Pommard) clones as dominant choices.
 See also: Wine, Grape, Region, Red, White
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