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.
Flavors
Aromatic compounds of a wine perceived by the mouth.
Fleshy
The term used to describe a rich textural impression of a wine.
Off-flavors
Flavors that are defective for a particular type of wine.
Open
Revealing full character. See also Developed.
Off-flavors, Off-aromas
Defective flavors and odors.
Open
Fully developed flavors and aromas.
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 flavors of rosé wines tends to be more subtle versions of their red wine varietal counterparts. The fruit expectations lean towards strawberry, cherry, and raspberry with some citrus and watermelon presenting on a regular basis.
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.
Other flavors sometimes associated with wine that can be exploited are mineral, acid, and floral components.
Special categories ...
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).
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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.
The final flavors you taste in the wine. often confused with "aftertaste.
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 ...
"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...
The taste or flavors that linger in the mouth after the wine is tasted, spit or swallowed. The aftertaste or "finish" is the most important factor in judging a wine's character and quality.
Specific citric flavors, commonplace in dry white wines, demonstrating why these wines go so well with seafood and fish, just as fresh lemons do.
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Varietal Aromas/Flavors:
Processing Bouquets/Flavors:
Fruit: raspberry, blackberry, boysenberry, cranberry, black cherry, (jammy can be used with all) ...
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.
Describes flavors and tactile sensations giving a feeling of completeness with no dominating characteristic. Almost the same as fat, but with more approval.
The odors and flavors that linger in the mouth after swallowing or spitting out the wine. Usually the hallmark of a complex wine.
Aging
Holding wines for a period of time in barrels, tanks or bottles.
Aggressive ...
Intricate, full of subtle, harmonious smells and flavors, delicately bound together.
Legs. The name given to the rivulets that run slowly down the inside of a glass after a wine has been swirled. Legs are generally indicative of a rich wine.
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.
BAKED - Flavors of cooked fruit, a lack of freshness, with a characteristic caramel/prune/raisin odor.
This results in a fortified wine that has incredible depth and intense fruit flavors. The wine is made from a variety of hardy grapes that produce intense aromas.
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.
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." ...
A variety is a sub species of Vitus vinifera with characteristic aromas and flavors. Italy has several hundred varieties of grapes, many of which are found nowhere else on earth.
Vatting ...
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 ...
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.
Acidity in a wine can preserve the wine's freshness and keep the wine lively, but too much acidity, which masks the wines flavors and compresses its texture, is a flaw.
In Oregon it goes by the Pinot Gris tag, and they are solid white wines with seductive appeal of spiciness, aromatics, and melon or pear fruit flavors.
There, as in other cool climate regions, the wine made from it is often aged in small oak barrels to produce strong flavors and aromas.
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.
There, as in the cooler regions of North America and California, the wine made from it is often aged in small oak barrels to produce strong flavors and aromas.
All grapes contain the same kind of green fruity-meat, but red grapes have red skins and in the winemaking process, there is a considerable amount of color, flavors and tannins that are imparted to the final product.
All bubbles will stimulate the nose and tongue and, when burst, release flavors and aromas.
Sometimes oak flavors overpower other component wine flavors in which case it is considered overoaked. Oak flavor is introduced from contact with storage barrels made from that wood.
Liqueurs are characterized by the way in which their flavors are infused and typically have high sugar content. Spirits typically contain 37.
Cork can contain bacteria that will cause "off" flavors in the wine. Quality cork manufacturers bleach and process corks to minimize the chance of a bottle being "corked.
Chris Schlesinger's passion for loud, spicy flavors and live fire cooking is expressed at his two Massachusetts' restaurants, the East Coast Grill, which focuses on seafood, and The Back Eddy, ...
Oaky - One of the most widely used wine tasting terms, oaky describes a wine with noticeable oak aromas and flavors.
These grapes are generally turned into semi-sweet wines with a floral and/or spicy perfume and hints of honeyed-peach, pear, and tropical fruit in the flavors.
Salmon from different regions have different flavors and farmed salmon tastes different than wild salmon. There are two types of salmon, Atlantic and Pacific.
Some grapes-notably Gewürztraminer and Muscat-often have a noticeable bitter edge to their flavors. Bitterness can also be imparted by the use of underripe or green stems during the fermentation and aging processes.
Has full, spicy flavors somewhat reminiscent of the Muscat grape and violets. New plantings in California have created much anticipation among that States wine community.
However, baker's yeast is also bred to ferment VERY rapidly, and produces a lot of off-flavors.
Some grapes--notably Gewurztraminer and Muscat--often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems. If the bitter quality dominates the wine's flavor or aftertaste, it is considered a fault.
After you've swallowed, savor any lingering flavors. Think about whether the wine tastes dry, semi-dry, sweet or semi-sweet. Does it taste heavy-bodied, light-bodied, or somewhere in between? Does it taste fruity?
A hot growing season followed by a cool fall created a longer harvest, resulting in Washington wines with full, rich flavors.
Brettanomyces is a type of wild yeast that can contaminate the winemaking process and cause off flavors. Depending on the level of Brett contamination, the flavors may be thought of as nice or unpleasant.
Has full, spicy flavors somewhat reminiscent of the Muscat grape and violets. Recent research indicates a clonal relationship to the Chasselas grape variety. New plantings in California have created much anticipation among that States wine community.
Rich: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character.
Oaky Describes the aromas and flavors imparted by oak barrel-aging. As with most characteristics, balance is key; the descriptor can be positive, or if the oak dominates over the fruit it can be negative.
The sommelier asks: Sweet butterscotch and vanilla are great flavors, but are you having popcorn and ice cream for dinner tonight?
VEGETAL: Some wines contain aromas and flavors which are reminiscent of plants and vegetables.
Gewurztraminer - Gewurztraminer is a white wine that produces distinctive wines rich in spicy aromas and full flavors, ranging from dry to sweet.
Dumb. a wine with limited flavors and aromas-often temporary due to bottling, storage, aging or refrigeration.
Earthy. Refers to aromas and flavors that suggest wet or dry earth or minerals.
Enology. the science of making wine.
Terroir: Describes all the influences on the flavors in the wine that come from where the vines grow, especially soil, climate, slope, the aspect of the slope.
 See also: Flavor, Wine, White, Red, Fruit
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