Fruit character
Characteristics of a wine that are derived from the grape, such as aroma, flavour, tannin, acidity and extract.
fruit characterThe characteristics of the wine has derived from the fruit, including aromas, flavours, tannins, acidity and extract. fruityThe fruit aromas and flavours evident in wine.
In white table wines oxidation is rarely beneficial resulting in brown coloured wines lacking fresh fruit character.
Albumin is colloidal, with a positive charge, that attracts negative charged tannins while removing fewer phenols and fruit character than gelatin. Not appropriate for white wines, but may remove some color from reds.
3Botanical genus Vitis has two subgenera with distinct vine and fruit characteristics: Euvitis (considered "true" grapes) and Muscadinia. There are less than 60 known Vitis species.
Pinot Grigio is enjoying worldwide popularity as a Chardonnay 'next step' but is particularly appreciated for its fresh crisp fruit character, ...
The oaked Chardonnay will also have similar fruit character, but the fruit perception will be muted by the influence of oak. The fruit will be wrapped in spice, smoke, toasty oak tones and rich buttery textures.
Nevertheless many are not, some displaying a grassy and grapefruit character that makes them quite indistinguishable from Sancerre.
Dark, deep reddish brown fruit characterizes this wonderful long lived wine. Brunello is a grape and is a clone of Sangiovese, known officially as Sangiovese Grosso.
Excessive exposure to air causes a wine to lose freshness and fruit character and to become stale. Very oxidised wines take on an amber or brownish colour, sometimes tasting Sherry-like.
Buttery - A developed fruit character detected mainly on the nose of mature Chardonnay. A rich, fat and delicious character.
Canopy - The leaves and shoots of grapevines.
Mudgee, Australia
Rich, sturdy dry white with tropical/fig fruit characters, warm and soft.
New South Wales, Australia
A wide range of styles from the stae, from rich, thick and broad shouldered to tropical, juicy delights.
Armagnac is only distilled once and at a lower temperature than Cognac, meaning that the former retains more of the fruit character, whereas Cognac's second distillation results in a lower balance.
When the wine is treated as a dry white wine it will still display fruit characters with an intense palate-as in the white wines of Anjou.
Supple:
Describes a wine with well-balanced tannins
and fruit characteristics.
Tannin:
Adds dryness and astringency.
Handy if you know
what astringency means.
berrylike: As this descriptive term implies, most red wines have an intense berry fruit character that can suggest blackberries, raspberries, black cherries, mulberries, or even strawberries and cranberries.
Nouveau: term used to indicate a wine that has been made to capture the ultimate in freshness and fruit character but which seldom has any aging potential.
Wines have a deep, intense colour with pronounced stone-fruit character.
Weather Conditions ...
The flavours mellow and often take on a nutty, smoky or dried-fruit character, depending on the wine. Not all wines benefit from aging. In fact, most are made to be consumed within a year or two of their purchase. See Tannic ...
Red grape from Southern France, once lightly regarded, but coming into its own with the emergence of quality wines from Languedoc. Red-fruit character, sometimes peppery like Syrah.
Web-weaving by Cliffwood Organic Works ...
It should come as no surprise, therefore, that some wines are described as fruity. Modern winemaking techniques help bring out the fruit character in wines that previously would have been much less attractive.
Often caused by the chemical compound trichloroanisole or TCA, corkiness is believed to come from fungi that are not detectable on dry corks, or by a cork processed with chlorine. TCA diminishes the fruit character of the wine, ...
The chilling seems to enhance color and preserve more of the fruit character in the wine before the alcohol reaches a level that causes a high extraction of tannin.
level of tannin has an effect of bringing all the flavors together with a good "grip" in the mouth. The various fruit-like flavors detectable in wine contribute nuances to the sweetness we taste. It's fun trying to detect different fruit ...
Most wine, when opened, does not keep for longer than a few days. It loses freshness and fruit character. It goes flat and oxidizes. However, very rarely will a well-made wine become vinegar. While some believe that this happens, it is a wine myth.
Soft: Describes a wine with low acid/tannin, or alcohol content with little impact on the palate.
Supple: Describes a wine with well-balanced tannins and fruit characteristics.
Thin: Lacking body and depth.
 See also: Character, Fruit, Wine, Grape, Region
  
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