Full-Bodied - These are richer, deeply hued Zinfandels with a capacity for aging. They are concentrated and powerful with an underlying spiciness overlaid with flavors of raspberries and blackberries. Some are produced from vineyards planted with very old vines.
full-bodied a wine high in alcohol and flavors, often described as "big".
herbaceous a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary) in a wine.
hot wine high in alcohol is often described as producing a "hot" burning sensation in the mouth.
Full-Bodied: A wine that is high in alcoholic content and extract.
Green: The high acid taste of wines made from unripe grapes.
Herbaceous: An agreeable odor reminiscent of herbs, and usually associated with Sauvignon Blanc when grown in cool climates.
Full-Bodied: When wine tasting notes include the term 'full-bodied', it refers to wines that are rich in extracts, alcohol and glycerin.
Hectare: A glossary of wine term meaning a metric measurement that is equal to 2.471 acres.
Full-bodied: Wines with a lot of fruit concentration and alcohol.
Hard: Wines with astringent tannins.
Length: The length of time you can taste the wine after it’s been swallowed. An indication of quality: the longer the length, the better the quality.
Full-bodied (1) (Ample)
Describes balanced wine that fills the mouth and has a long finish.
Full-bodied (2) (Plein)
Describes wine with all the qualities of a good wine that procures a sensation of fullness in the mouth.
Full-bodied: A term relating to the body or mouth-filling capacity of a wine. Additionally, it applies to wines that are robust, intensively flavored, and comparatively high in sugar, or alcohol content.
Refers to how a wine feels in the mouth, e.g. mouthfeel. A full-bodied wine is weighty on the tongue - big and fat. The term is used to describe both red and white wines but red wines are more apt to be full-bodied. The other extreme is a thin-bodied wine.
Gran Reserva (Spain) ...
Wine that has a full proportion of flavor and alcohol. It is also know as big or fat.
These grapes produce light, fruity red wines and are used to make beaujolais nouveau and beaujolais. Grown in France, Canada and many other countries.
Full-bodied red wines are characterized by their mouth-coating density. So what are the biggest full-bodied red wines out there? Pay attention to a wine's color and you'll notice darker wines tend to be bolder. This is because a large portion of the flavor comes from the skins of the grapes.
This full-bodied wine is smooth, clean and well balanced. It usually has a Chardonnay base, with complementary varieties added for complexity. It is a clean wine with citrus and melon flavors and a lingering aftertaste. Due to its crowd-pleasing nature, it is the perfect wedding wine.
Describes a full-bodied, unusually thick, heavy, highly tannic wine. A positive quality in many red wines.
Clarification produces a crystal clear wine through fining, filtration and refrigeration.
Chicken - Full-bodied whites (Chardonnay, Chenin Blanc) or light reds (Beaujolais, Pinot Noir, Rioja, Chianti)
Foie Gras / Pate - Sweet whites (Sauternes, Riesling Spatlese, Tokaji)
Green Salad - Herby whites (Sauvignon Blanc, Pinot Blanc, Sancerre, Pouilly-Fume, Vinho Verde) ...
Full-bodied red wines boast the highest tannin (and often alcohol) content. Prime examples of full-bodied reds are France's esteemed Bordeaux wines, California's key Cabs and Italy's sizzling Super Tuscans. In general, light-bodied wines tend to "feel" more like water in the mouth.
It has to deal with the surface tension and other technical stuff; but a look at the legs will give you tips on the wine's nature: in a dry wine, slow falling legs indicate a full-bodied-wine; quick-falling indicate a light wine.
FAT describes a full-bodied wine, where the level of acidity is lower than the perceptible sweetness or alcohol.
FERMENTATION is the process during which yeast transforms the sugar of grape juice (or mash of grains) into alcohol.
Aroma 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.
See also Full-bodied.
Feminine. Fine, intricate and delicate.
Fine. Of good quality, distinguished; a term applicable to a wine of any type.
Finesse. Distinction and grace in a wine.
Finish. The final taste of a wine, the lost impression.
big:Term used to describe full-bodied wines that are flavoursome, high in alcohol, and in the case of red wines, are high in tannin.
bitter:An unpleasant taste usually perceived at the back of the mouth after the wine is swallowed.
Big: A wine that is full-bodied, rich and slightly alcoholic tasting.
Bite: A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.
Big: A wine that is full-bodied, rich and slightly alcoholic tasting.
Character: A wine with top-notch distinguishing qualities.
Crisp: Denotes a fresh, young, wine with good acidity.
Cutting Edge: Stylistic, hip.
Personality: Rich, round, full-bodied, and dramatic. Most chardonnays are aged in charred oak barrels, which lends them pronounced toasty flavor that can make chardonnay tricky to pair with some foods.
Origin: The Burgundy region of France. Today chardonnay is made all over the world.
In cool areas the juice is high in acid and alcohol with a full-bodied fruity varietal palate, often leaving residual sugar, which will usually improve with age, developing honey and floral characteristics.
The Rhône region produces mostly strong, full-bodied red wines from the Syrah grape. The Loire is known for its white wines, the district of Pouilly-Fumé using Sauvignon Blanc grapes and Vouvray using Chenin Blanc.
Medium- to full-bodied white wines, such as Chardonnay and Sauternes, should be chilled to between 50 and 55 degrees Fahrenheit (10 to 13 degrees Celsius).
Light-bodied red wines like Pinot Noir and Merlot should be chilled down to between 55 and 60 degrees Fahrenheit (13 to 15 degrees Celsius).
An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.
Dirty: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking.
Gewürztraminer is quite full-bodied, more so than most any other white wine type. In fact, the combination of its strong, heady, perfumey scent, exotic lychee-nut flavor and heavy-oily texture can be overwhelming and tiring to many palates.
Fat—Rich and full-bodied wine.
Fermentation—The chemical process of converting grape juice to alcohol. This is done by yeast, which converts the natural sugar in the juice into alcohol—and also produces carbon dioxide, which is released out the top of the tanks.
Robust, intense, full-bodied, and high in alcohol.
The richness and viscosity of a wine, which is usually tied closely to the amount of alcohol in the wine. Among reds, Cabernet Sauvignon typically has more body than Pinot Noir, for example.
Port is a sweet full-bodied wine that comes from the Oporto region of Portugal.
If you turn a bottle of champagne over, you'll see a concave indentation in the bottom. It's called a punt, and it's there to collect sediment.
It is known to produce full-bodied red wines that show musky berry flavors with firm tannins and good ageing potential. Even when grown in hot climates, Aglianico is capable of reaching high levels of acidity, which makes it a particularly useful vine in the Mediterranean.
Big: Subjective tasting term which refers to a rich, full-bodied wine.
Bitter: Subjective tasting term. Bitterness usually refers to tannin in wine and is sensed by taste buds along the sides of the tongue in the extreme rear.
Black rot: Fungus disease of grape vines.
 Body A tasting term describing the weight and fullness of a wine that can be sensed. A wine may be light-, medium-, or full-bodied. A less specific term than texture, wines rich in concentration, extract, alcohol, tannin and glycerol may be described as full-bodied. ...
Backbone: Used to denote those wines that are full-bodied, well-structured and balanced by a desirable level of acidity.
Backward: Used to describe a young wine that is less developed than others of its type and class from the same vintage.
The term used for tannic and full-bodied wines that have a rich and heavy mouth feel.
The multiple layers of nuanced aromas and flavors that are woven together in a wine, creating a harmonious depth.
The Cőte Rőtie with its hills bathed in sun, produces a warm, robust, full-bodied, richly colored red wine. Harsh and dark when they are young those wines become softer and develop with age an excellent bouquet. Two grape-varieties dominate the production, and .
Alsace is its French stronghold, where quite full-bodied wines are made. In Germany and Austria it is appreciated for its weighty style and harking back to its Burgundian roots is called Weissburgunder.
One of four grapes whose wine is blended to make the full-bodied red wine known as "Madiran". The others are Bouchy, Courbu Noir and Pinenc. Also widely grown in Uruguay, S. America, where it has the synonym name of Harriague and is used to produce a popular varietal wine.
Chewy. Describes rich, heavy, tannic wines that are full-bodied
Cooperage. Common term in general use to describe any container used for aging and storing wine - includes barrels and tanks of all sizes ...
This doesn't mean that wine is necessarily full-bodied or heavy. Instead it means that it has powerful flavors and often has acidity that helps make those flavors stick out powerfully. So you can have a light-bodied wine, like a German Kabinett Riesling, which has intense flavors.
Riesling - Rieslings are white wines known for their floral perfume. Depending on where they're made, they can be crisp and bone-dry, full-bodied and spicy or luscious and sweet. The flavor is often of peaches, apricots, honey, and apples and pairs well with duck, pork, and roast vegetables.
Minor grape grown in the Piedmont region of Italy and used to make dry white wine. Better known for the full-bodied, sweet wine versions made with dried grapes, (i.e: Passito). Also a fortified version with 16% alcohol, (i.e: Liquoroso).
Red wine glasses are characterized by their rounder, wider bowl, to give the wine a chance to breathe. The more mature and full-bodied the wine, the wider the bowl of the wine glass.
Guide To Tasting Wine ...
The finish is the overall taste that remains in your mouth after you've swallowed the wine; it's the length and pleasantness of the aftertaste. A well-balanced, full-bodied wine usually has a long finish, while a well-balanced, light-bodied wine has a shorter finish.
Legs: Also called "tears", they are rivulets of wine that come down the sides of the glass after swirling. They are most noticeable in full-bodied wine with relatively high alcohol. They do not signify good or poor quality.
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
From the Bordeaux region of France come the great Sauternes and Barsac. These wines are produced from overripe sémillon grapes. They are blended with sauvignon blanc to produce a syrupy, full-bodied wine that may be world class.
Astringent: The tannins, or acid, or combination that leaves a mouth-drying feeling. Tannin will usually decrease with age. A little bit of astringency is to be expected in robust, rich, full-bodied red wines.
American oak has a history of use in Spain and Australia, as well as the obvious markets of North and South America. As well as being richer in tannins, the bold, spicy vanillin flavours imparted by maturation in American oak were deemed suitable for big, full-bodied red wines such as Rioja and ripe ...
BOUCHY: Local name for the Cabernet Franc grape grown in the Pyrenees region of France. Makes one of four wines blended to produce a full-bodied red wine called "Madiran". The others are Courbu Noir, Pinenc and Tannat.
It tastes astringent and "mouth-drying", and makes your mouth "pucker". There are many kinds of tannin. Some tannins taste bitter. Tannins are most noticeable in young red wines. Over time, as wines age, tannins "soften" and give the wine a certain full-bodied weightiness that is very enjoyable.