Hard
A tasting term for an unpleasant wine that contains too much tannin. Hard wines often take a long time to mature.
Haze
A cloudy appearance in a wine.
Hard
A tasting term for a wine that contains high acidity and-or tannin content leading to a sensation of dryness in the mouth and is therefore unpleasant.
Hard
In wine tasting terms this relates to a wine that is tannic, particularly one that is so tannic that it is out of balance. This is a function of youth for some wines, and these wines will "soften" with age.
Harsh ...
Hard
A term describing pungent tea, often positively associated with Assam teas.
Harsh
A term describing bitter teas.
Hard: Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines.
Harmonious: Well balanced, with no component obtrusive or lacking.
Hard
Usually applied to reds which have an excess of tannin. In young reds, this is often necessary to support the aging process
Honeyed
Applied to ripe wines which, sweet or dry, have a taste or aroma of honey ...
Hard: A wine that's too tannic or acidic for its underlying fruit. This may also be a characteristic of an unevolved wine that needs more time in bottle.
Hard
Tannic without softness or charm. It can mellow with age.
Harsh ...
Hard Texture due to too much tannin or acid.
Herbaceous Grassy hay-like, thatch.
Honey / honeyed Honey or beeswax taste or flavour found on mature wines. Characteristic aroma of Noble Late Harvests.
Hard
Intense but undeveloped wines with pronounced tannins.
Harmonious
Fruit, acid, and tannin in perfect balance.
Hard
Stiff, with pronounced tannins; undeveloped.
Harmonious
All elements -- fruit, acid, tannin -- in perfect balance ...
Hard: Term that refers to bitter and dry tastes associated with tannins on the finish of some wines.
Herbaceous: A taste that can be related to herb flavours.
Honeyed: Relates to the flavour of honey to some wines.
Hard: A wine with too much tannin.
Heavy: A wine with too much alcohol and too little acidity for the fruit and sugar levels.
hard
Wines with abrasive, astringent tannins or high acidity are said to be hard. Young vintages of Rhône wines can be hard, but they should never be harsh.
Hard - A tasting term for a wine that containins too much tannin and is therefore unpleasant. Hard wines often take a long time to mature.
Hectare - A metric measure that equals 10,000 m² (2.471 acres).
Hard
Young, undeveloped, with excessive tannin still masking its qualities.
Harmonious
Perfectly balanced.
Hard: A wine that has not aged enough to achieve a proper balance.
Hectare: A metric unit of measure equivalent to 2.471 acres.
Hectoliter: 100 liters or 26.4 US gallons.
Hard
Beyond firm; having so much acidity or tannin that the wine requires cellaring to be pleasant to drink; most frequently a descriptor for young red wines. Usually results from high acidity or tannins.
Hard: akin to green, but indicative more of a high tannin level.
hard: A wine that has strong tannins that have an unpleasant bitter edge.
Hard
A negative tasting term for a wine has a tough tannic structure, perhaps also with high acidity or bitterness, and very little *fruit to provide balance. Such wines are joyless bottles, unpleasant to drink.
HARD
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.
Hard: A tasting term describing a wine that is excessively tannic, bitter or astringent and which lacks fruitiness.
Hard palate
The hard palate is a thin horizontal bony plate of the skull, located in the roof of the mouth. It spans the arch formed by the upper teeth. It forms a partition between the nasal passages and the mouth.
Hard Cheese - Ripe Gruyère
Alsace Pinot Gris / Vernaccia / Beaujolais / Fino or Amontillado Sherry
Blue Cheese - Gorgonzola, Dolcelatte, Bleu de Bresse ...
Hard
A wine that is stiff on the palate with pronounced tannins. These wines are undeveloped.
Heady
High in alcohol, very full-bodied with an intoxicating aroma.
It's hard to pick up an airline magazine or gourmet journal these days without running into glowing articles about the dining scene in Sydney and Melbourne, celebrating such upscale eateries as Tetsuya's, Rockpool, Selkirks and Forty One.
It's hard to find a good Pinot Noir under $20. Most of the ones that have entered the market in the under-$20 range since 'Sideways' are Pinot Noir in name only, and display little - if any - of the grape's pure character.
You see, hard core wine drinkers with a wallet to match often buy more expensive wines (let's use wines from Bordeaux, France again as an example).
While die-hard wine snobs get very specific about their exact serving temperatures, 45°F is a good basic temperature for white wines. What does this mean for the relationship you have with your refrigerator?
Think how hard we try to get something a little bit different to make for dinner every night. Even if we eat chicken often, we have whole roast chicken one night, mushroom chicken another night and cold chicken salad on still another.
Potentially hard and tough but good for people who like their wines tannic. Doesn't have the flesh or ripeness of 2005 or 2003 but is better than 1999. May turn out to be a more classic vintage like 1996 - but with less ripeness
Oregon Pinot Noir ...
Often it is hard to see the ullage in a bottle, because the winery has put a foil or paper wrap around that area of the bottle to hide it. You would have to peel off that outer covering to see the ullage area.
Wrightism: Hard work pays off in the future; laziness pays off now.
Definition: Consciousness: that annoying time between naps.
There is a more hard-headed view of course, a view that suggests Paris was a market broached through necessity rather than good luck.
Somewhat hard, without revealing any other conspicuous characteristics.
Autumnal. Various aromas and tastes in wine reminiscent of fallen leaves, humus, truffles, mushrooms or hay.
Balance.
Hard
Aggressive wines high in acidity or tannins.
Hogshead
Usually a 60-gallon oak barrel
Hot
Unbalanced high alcohol wines.
Hungarian oak/"European" oak
Oak of the genus/species Quercus robur, or Quercus petraea harvested in Hungary ...
Feeling hard, a little raspy, caused by a strong excess of tanin.
AQUEUX (AQUEOUS)
Says itself of a very weak wine, diluted.
ARAMON
Black type of vine of the Mediterranean South, very in favour after the phylloxerna crisis, but in retreat today.
This is also due to its purported health benefits because the grapes must work hard to protect themselves from disease and rot in cool climates and therefore produce more anti-oxidants, up to four times more resveratrol than other wines.
These recipes are not unique to the Middle Ages, though it not hard to imagine why few have survived.
Importantly, there are no hard and fast rules that must be followed. Perhaps a wine that should be 'layed down' or cellared for maximum enjoyment maybe preferable. Enjoying a memory of a party and its guests long ago can be a treasure.
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.
sharp An undesirable trait, sharp wines are bitter and unpleasant with hard, pointed edges.
silky A synonym for velvety or lush, silky wines are soft, sometimes fat, but never hard or angular.
The torrid summer climate and the critical fertile condition of the soil in certain areas, make the culture of vine pretty hard, moreover, in the north-eastern area of the country, in particular Douro, the aspect of the land is very steep, ...
In 1738, Cosimo Trinci described wines made from Sangiovese as excellent when blended with other varieties but hard and acidic when made as a wine by itself.
Riesling vines are particularly hard-wooded and tolerant of cold weather and they bud late, so are well-suited to the coldest wine-growing climes. Riesling is both moderately vigorous and productive, yielding from three to six tons per acre.
A daunting label, with long, hard-to-pronounce words are among the first intimidation factors. However, for those who press on and take the time to decipher German wine labels will be richly rewarded.
Talking about wine can be hard. Finding words to describe sensations in your nose and mouth is difficult for anyone, but it's an important skill to develop if you want to learn about wine.
Because malic acid is a "hard" acid and lactic acid a "soft" acid, the conversion creates a softening of the wine’s texture.
Optionally, a hard liquor can be added at the end to increase the alcoholic content of the mixture (do not add hard liquor to the cooking wine as it will evaporate quickly). Warm, mulled wine is the perfect drink for a cold winter's day.
The favored grape of the Anjou region of France and, although naturally a hard, acidic grape slow to mature, is made into fine sweet wines that age well for a least ten years in the bottle. In the U.S.
"OK. I admit it. I'm a hard-to-please customer. But I'm happy to say that you've made me very happy. Your superior customer service, combined with your incredible monthly selections, has made me a customer for life!"
- Mrs. B. Harrison ...
Famous Italian variety loves dry, hard land on which it can be encouraged to turn out some of the most aristocratic of reds. Its character is usually firm but fine, with a soft hearted redness that is delicious, and a lingering austerity.
Obtain glasses. This shouldn't be too hard, even for you. Remember that the fuller the flavour, the larger the mouth of glass should be, as this leads to a larger surface area exposed to the air and a greater rate of oxidization.
3 ...
BRAWNY: Used to describe wines that are hard, intense, tannic and that have raw, woody flavors. The opposite of elegant.
BRIARY: Describes young wines with an earthy or stemmy wild berry character.
Grilled Calamari & Dandelion Salad with Hard-Boiled Egg
Champagne 1er Cru Vertus NV, Guy Larmandier (France) Gruner Veltliner Smaragd Terrassen 2007, Domane Wachan (Austria)
~Primi~ ...
Austere: Used to describe relatively hard, high-acid wines that lack depth and roundness. Usually said of young wines that need time to soften, or wines that lack richness and body.
It may seem hard to achieve these basic storage conditions in many homes, however, much can be done to make even the most uncompromising apartment wine-friendly. The basic requirements for successful wine storage can be summed up as follows: ...
The name apparently refers to the iron-hard woodiness of the vine. Grown to a limited extent in southwest France and used to impart color, intensity and aroma to regional red wine blends.
Germany's most famous hard cheese. Made of cow's milk. The flavor ranges from mild .
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Alsatian Muenster ...
 See also: Wine, White, Grape, Red, Fruit
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