So, preface affected, how do you identify flavors in wine?
Well, you can smell the herbs in your kitchen spice rack to start, or taste the jams in your fridge.
Flavored & Fortified Wines
This section will deal with fortified and/or flavored wines, (fortified means that additional alcohol is added). We'll discuss two categories.
Flavor Profile:
Chardonnays boast an impressive range of flavors from the expected buttered, oak overtones to the fresh, fruit flavors of apple, pear, tropical, citrus and melon, leaving a lasting palate impression.
Food Pairing ...
Flavored gin
Traditional Dry gin flavored with fruit or other flavors, plus sucrose or dextrose of at least two and one-half percent of the finished product.
Flavor Profile
As a wine, it is majestic with dark black fruit like plum or cassis or berry flavors with layers of spice, herbs, or savory qualities like leather or tobacco.
Flavor
This term is used in sensory evaluation and refers to a combination of taste and .
Continue Reading → ...
Flavor intensity
The degree to which a wine's flavors are pronounced and clearly observable.
Flavors
Aromatic compounds of a wine perceived by the mouth.
Fleshy
The term used to describe a rich textural impression of a wine.
Flavor
General taste of a wine.
Fleshy
Big, ripe flavors, especially of fruit.
Flavor
Smell and taste combined.
Flinty
A metallic smell and taste associated with wines vinified from white grapes such as Sauvignon Blanc that have been grown in particular soils.
Flavoring
Ethanol is a moderately good solvent for many "fatty" substances and essential "oils", and thus facilitates the inclusion of several coloring, flavoring, and aromatic compounds to alcoholic beverages, especially to distilled ones.
Off-flavors (also off-aromas or off-nose)
Not quite right; flavors or odors that are not correct for a particular type of wine; opposite of clean; defective.
Open
Revealing full character.
Flavors are notoriously difficult to describe, as the proliferation of verbiage to describe the taste of wine proves. Sometimes it is the remedy that reveals that the problem is the same in two or more recipes.
The flavor that remains after you swallow. Surprisingly, this may differ significantly from the taste while the wine is in your mouth. A lingering aftertaste is a virtue, as long as the taste is good!
Alcohol ...
The flavor that lingers in your mouth after you've swallowed the wine. All good wines should have a pleasant aftertaste and great wines should have a long pleasant aftertaste. Aftertaste is also known as the wines "finish".
AGING ...
The flavor profile of Sangiovese is fruity, with moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness.
Match flavors
Flavors are combinations of tastes and aromas, and there are an infinite number of them. You can fine-tune food and wine pairings by matching flavors in the food and the wine.
How to Flavor Vodka
Article Info
Recent edits by: Davjohn, KevAvatar, Difu Wu (see all) ...
Banana flavors (isoamyl acetate) are the product of yeast metabolism, as are spoilage aromas such as sweaty, barnyard, band-aid (4-ethylphenol and 4-ethylguaiacol),[37] and rotten egg (hydrogen sulfide).
Apricot flavors are often noted in sweet white wines, particularly if affected by botyrtis (see below).
Web-weaving by Cliffwood Organic Works ...
The many flavors of Pinot Gris
Pinot Gris (or Pinot Grigio, as vowel-happy Italians call the same grape) has become such a popular wine for casual sipping in recent years that some wine enthusiasts tend to dismiss most of it as bland, boring stuff.
A sweet, flavored, alcohol based drink.
Used in the world of wine to mean something completely different.
Strong in flavor and often alcoholic (see "Alcoholic"), but lacking in aromatic interest and development on the palate.
Body ...
ROUGH
Flavor/texture is coarse. Acidity and/or tannin are predominant and unpleasant.
Finish
Flavors and feel of the wine on the back of your tongue and after you swallow. The finish can be big, smooth, etc.
Freshness
The youthful aromas in a wine, usually associating good acidity with floral or fruit flavors ...
Palate:The flavor or taste of a wine; also referred to as different sections of taste in the mouth.
Sapore
Flavor
Scelto
Selected, in particular for certain late harvest wines as in the Alto Adige province of Trentino-Alto Adige ...
The overall flavor of a wine, white or red, that has full, rich flavors. "Big" red wines are often tannic. "Big" white wines are generally high in alcohol and glycerin. Sometimes implies clumsiness, the opposite of elegance.
"Oaky": Flavors and aromas depicting vanilla and toast.
“Old World' Wines: Coming from Africa, Europe and the Mediterranean; regions with long history of wine production...
Rich
High flavor concentration with balanced astringency, alcohol and fruit.
Oxidized: Flavor term to describe a wine that has suffered excessive oxidation through exposure to oxygen.
Fruity hints of flavor make muscadet and cantaloupe an exciting combination.
Fotolia.com" ...
Finish: The flavor left in the mouth while a wine is being swallowed. Finish can often be harsh, hot, acidic, smooth, soft, or elegant.
Fleshy: Full, oily, rich wines which produce a sensation of thick body on the palate.
BLUNT: Strong in flavor and often alcoholic, but lacking in aromatic interest and development on the palate.
Raisiny: the flavor one senses in wines made from grapes that have more or less dried (shriveled and/or raisined) on the vine; often encountered in hot-climate wines.
Hollow Lacking in flavor, especially in the mid-palate. Describes a wine that has some flavor on the beginning of the sip and on the finish, but is missing intensity or distinct flavors in between.
Aftertaste
The flavor that stays in the mouth after swallowing wine. Also known as a wine's finish, this flavor can be buttery, oaky, spicy, tart, bitter, etc.
Aftertaste
The flavor the wine leaves in your mouth after it is swallowed. It is also known as the finish of a wine. Fine wines have a long finish, or aftertaste.
EMPTY: Lack of flavor.
ENOLOGY: The science and study of winemaking. Also spelled oenology.
Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose.
Liqueurs:
Sweet flavored alcoholic beverage
distilled from
rum, brandy, or whisky.
The aroma and flavor characteristics imparted to a wine through the use of oak barrel fermentation and/or aging. These may be characterized as vanilla, caramel, butterscotch, toast, smoke or char.
Describing specific flavors of wine is not important to the average consumer; most decide that a wine simply tastes good or not. Critics and judges, however, need to learn and apply standards of terminology.
These wines often have a sweet, slightly vinegary odor and a sharp, tart flavor.
Acetobacter
The principal bacteria responsible for converting alcohol into acetic acid (vinegar).
Acidity ...
The term is also used to describe the prune-like flavor of a wine made from excessively ripe grapes grown in an unusually hot summer.
Corky. A fault caused by an improperly cured cork, which makes the affected wine emit a disagreeable smell.
Malolactic fermentation secondary fermentation by bacterial action, which transforms malic acid into lactic acid and reduces the overall acidity of the wine, thus creating the "buttery" flavor often found in white wines such as Chardonnay.
Aftertaste: The taste or flavors that linger in the mouth after the wine is tasted i.e. harsh, hot, soft, lingering, short, smooth or nonexistent. See also "Finish".
Aroma: Refers to the particular smell of the grape variety, i.e.
ASTRINGENCY - A drawing, puckering, tactile sensation caused by grape and oak tannins that are an essential part of wine flavor. Mostly observed in the front of the mouth, on the teeth, gums, lips, etc. Usually more present in red wine than white.
Amontillado - A type of Sherry or Montilla, aged and amber colored with a nutty flavor
Barrica - The classic 225 liter oak barrel used to age wine, made from French or American oak.
Balanced: Indicates that the fruit, acid, wood flavors are in the right proportion. A wine is well balanced when none of those characteristics dominates. Wine not in balance may be "acidic," "cloying," "flat" or "harsh." ...
Brining makes for a juicier bird and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt.
Glasses- White wine is commonly served in a smaller, slightly curved glass that helps hold the wine's chill and accentuates its delicate flavor and aroma. Using large, bowl shaped glasses helps to heighten the flavor and aroma of red wine.
brawny A hefty, muscular, full-bodied wine with plenty of weight and flavor, although not always the most elegant or refined sort of wine.
carbonic maceration This vinification method is used to make soft, fruity, very accessible wines.
Flavors of anise seed and a meaty savoriness characterize this grape. Used as a blending grape, this varietal adds color and a tannic richness to Bordeaux blends.', '', 300)"; onMouseout="hideddrivetip()"
Petit Verdot
Cabernet Franc ...
The "green bell pepper" flavor
There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences.
More toasty character comes out in the palate, which also displays mild pear and zesty lime / citrus flavors and a distinct mineral component that almost seems salty.
A "hard" grape, it helps make wines of classic breed, intensity and complexity that often need to bottle-age for at least 5-10 years in order to reach peak flavor condition. The most successful plantings in North America are mainly on Long Island (N.
This concentrates both the flavors and the sweetness of the now-shriveled grapes, and the wine made from these grapes is of a much more concentrated flavor than it could have been without the friendly fungus.
The territories of Barolo and La Morra are characterized by limestone and fertile soils, give rounder wines, with strong fruit flavors, garnet red color with ruby red nuances and which age rapidly.
Sweet can mean that there is residual sugar in the wine which gives a sweet flavor like sugar. This is true mostly of dessert wines like Port, Sauternes, sweet Muscat, and others.
In France, Australia and increasingly in California it is often blended with Sauvignon Blanc to cut some of the strong "gooseberry" flavor of the latter grape and create better balance.
 See also: Wine, White, Red, Aroma, Fruit
|
