For the Hard-To-Impress Hostess
Siduri consistently ranks as one of the top pinot noir producers in the U.S., and this elegant red is no exception.
Glossaries > Beverages > Tight (see also Angular, Closed-In, Hard)
Tight (see also Angular, Closed-In, Hard) ...
A tasting term for an unpleasant wine that contains too much tannin. Hard wines often take a long time to mature.
A cloudy appearance in a wine.
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.
Hard: A stubborn flavor that will soften with time or if it fails will become harsh with age.
Herbaceous: A grassy or leafy quality present in some wines. An excess of it is a fault and may come from using underripe grapes in making the wine.
Usually applied to reds which have an excess of tannin. In young reds, this is often necessary to support the aging process
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.
Tannic without softness or charm. It can mellow with age.
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.
Intense but undeveloped wines with pronounced tannins.
Fruit, acid, and tannin in perfect balance.
Hard-Stiff, with pronounced tannins; undeveloped.
Harmonious-All elements: fruit, acid, tannin in perfect balance.
Harsh-Rough, biting character from excessive tannin or acid.
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.
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: Wines with abrasive, astringent tannins or high acidity are said to be hard. Young vintages of Rhõne 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: 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.
A wine that has more tannin or acid than fruit flavour. Typically a young wine which has not fully matured so excessive tannins overpower and mask the underlying flavors and qualities that may be present.
Hard - Wine taster's term for a wine with excessive tannin. Not necessarily a fault in young wines where it may indicate a long maturity (may soften in time). Usually indicates a certain severity due to excessive acidity and tannin.
Describes the texture of a red wine that usually has high acidity or tannin.
Describes a wine that is attractively high in alcohol.
Hard: akin to green, but indicative more of a high tannin level.
Describes wine that is not round and often is very tannic or acidic. This is often caused by an excessively long cuvaison period, or the presence of too much acid in the wine due to grapes that are not quite ripe.
hard: A wine that has strong tannins that have an unpleasant bitter edge.
Hard Tasting term indicating a wine with tough tannins or aggressive acidity.
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: A tasting term describing a wine that is excessively tannic, bitter or astringent and which lacks fruitiness.
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Common in young red wines suitable for aging.
Well balanced, with no component obtrusive or lacking.
Hard Cheese - Ripe Gruyère
Alsace Pinot Gris / Vernaccia / Beaujolais / Fino or Amontillado Sherry
Blue Cheese - Gorgonzola, Dolcelatte, Bleu de Bresse ...
Hard to use. Designed for sensitive corks
If you open a lot of older bottles that are corked with natural cork then the Ah-So might be a great type of wine opener for you.
Hard Tough with tannins. An extreme form of firm. Hard can also mean extremely high in acidity; either way, it's not a compliment.
Heady High in alcohol and/or aromatics.
Used to describe wines that are overly acidic or tannic, have very little fruit, and are unyielding to the palate.
Describes wines that are too high in acid or tannin.
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.
Wine which is undeveloped, with pronounced tannins and acidity.
All elements fruit, acid, and tannin create a perfect balance.
Hard to find a vineyard designate French Colombard. This is an amazing summer wine or withe cheese. Has a very clean finish, lingering sweet, yet with loads of fruit. Hard to find. Read More
Wine review by calguy3 ...
See also: Wine, Grape, Region, Quality, Taste