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. Its fresh acidity and smooth tannins make it well suited to drinking with a table of food and friends.
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.
High-toned: Lively and aromatically expressive, due to a level of volatile acidity that is just short of excessive.
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.
Mouth-filling: Concentrated wines that have a high fruit extract.
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.
Harsh: Used to describe astringent wines that are tannic or high in alcohol.
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).
Hock - Term for Rhine wines, usually used in England.
Hard: akin to green, but indicative more of a high tannin level.
Harsh: A hard or green wine will generally soften with age; a harsh wine, because of its excessive astringency, probably will not. 1957 Château Latour comes to mind.
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 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 not aged enough to achieve a proper balance.
Harvest: Harvesting of the grapes.
hard: A wine that has strong tannins that have an unpleasant bitter edge.
herbaceous: The name given to the class of aromas and flavours that are herbal or green vegetable like. These are characteristic of some grape varieties such as Sauvignon Blanc and Cabernet Sauvignon.
Hard Tasting term indicating a wine with tough tannins or aggressive acidity.
Hectare (ha) Unit of area, equal to 10 000 m2 (2.47 acres). Vineyards in Europe are normally measured in hectares and yields expressed in terms of hectolitres of wine produced per hectare of vineyard.
Stiff - not a desirable characteristic. A hard wine is undeveloped, has excess tannins and is not balanced.
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. An Ah-So is an elegant design, but you have to be careful not to push the cork into the bottle.
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 ...
Astringent tannins, or high acidity. Sometimes used to describe young red wines.
No hard and fast wine and food pairing rules exist. In fact, the most important rule in wine and food pairing is to eat food you enjoy and drink wine you love. Still, a successful food and wine pairing can enhance both the food and the wine, and some pairings are more successful.
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.
Always hard at work on something. Give us a call, we are always glad to talk.
Oak Beans ...
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). In that case, these Bordeaux are often bottled and then cellared for decades before the wine drinker determines the wine has matured to its potential.
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. Wine can help make every dinner different and a little special.
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.
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. The relationship among the three basic elements of acidity, tannin and alcohol.
Feeling hard, a little raspy, caused by a strong excess of tanin.
Says itself of a very weak wine, diluted.
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.
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.Y.) and the cooler regions of northern California.
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, ...
To study the color of wine, hold it to your eye level and study the hue with a good, hard stare.
Then get serious. Gently swish the wine around the perimeter of the glass. To do this, place the glass of wine on the table and firmly grasp it by its base.
Soave literally translates to “gentle,' and a few hard-working producers, such as Ca’ Rugate, do justice to the name. Where did the name come from? There are two current theories. The first is that Dante, the famous Italian poet of the 13th century, named it that because of its mildness.
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.
Merlot, Bordeaux's major red grape variety after Cabernet Sauvignon, is similar in flavor but less assertive; because of its softer texture, it's often blended with Cabernet to tame that grape's hard tannins.
Because malic acid is a "hard" acid and lactic acid a "soft" acid, the conversion creates a softening of the wine’s texture. It also produces a chemical called diacetyl, which expresses itself as the buttery aroma and flavor many chardonnay lovers treasure.
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.
Awkward: Describes a wine that has poor structure, is clumsy or is out of balance.
= available only to members ...
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.
BRIGHT: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.
"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
How Our Clubs Work: ...
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.
For many former students, science was a class where it was hard to get excited. All the talk of human cells, the lectures on atoms, and the discovery that a hypothesis is not a huge, plant-eating African mammal was ...
aroma of the wine
human perception ...
A tasting term used to describe wine that's somewhat hard and lacking in fruit and richness. Such austerity is usually due to excess tannins, sometimes acid. It's most often found in young, immature wines and will sometimes soften during aging.
Flinty: Tasting term used to describe wine with a hard, dry, clean taste reminiscent of flint struck by steel.
Flowery: Tasting term for wine with an exceptionally aromatic character reminiscent of fresh garden flowers.
Foch: See Marechal Foch ...
Grilled Calamari & Dandelion Salad with Hard-Boiled Egg
Champagne 1er Cru Vertus NV, Guy Larmandier (France) Gruner Veltliner Smaragd Terrassen 2007, Domane Wachan (Austria)
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. The variety grown in Argentina and called by this name is now thought to be a clone of Malbec.
With its narrow neck and large capacity, glass carboys are awfully hard to clean properly without this specialized brush. The business end of the carboy brush (bristles) is bent at a ninety degree angle - just right for ensuring proper sanitation.
1) Ideally, participants have pure varietal wines to blend, but since single-varietal wines are hard to find, use wines with a varietal on the label - e.g. Starmont Cab. That ensures it's at least 75% of that varietal.
Domaine de Chevalier
Chateau Laville Haut-Brion
(These three Graves wines will be quite expensive and sometimes hard-to-obtain, but wonderfully tasty if someone else is buying!) ...
The bill for a celebration party for the 55 drafters of the US Constitution was for 54 bottles of Madeira, 60 bottles of claret, 8 bottles of whiskey, 22 bottles of port, 8 bottles of hard cider, 12 beers and seven bowls of alcohol punch large enough that "ducks could swim in them." ...
It combines the smooth, delicate and sharp characteristics of Amontillado and the thick and true wine qualities of Oloroso. It is a wine that is hard to find because the vineyards that grew the grapes ideal for producing it were wiped out by the Phylloxera epidemic of 1894.
relatively much smaller yields, Aramon is proven to be able to produce wines
with rustic character with aroma and flavor comprise of herby, earthy and spicy
notes. Today, it is hard to come across these concentrated Aramon wines ...
The bunches are winged, small and loose, made up of small, hard-skinned, oval berries which become golden in colour just as they ripen, producing a greeny-yellow sweet juice.
pressing, important winemaking operation involving literally pressing the juice (white wines) or astringent press wine out of the skins. The quality of the resulting juice depends on how hard the grapes are pressed (as explained on p 67).
The birthplace of modern absinthe, as we know it today, is the Val de Travers, a valley just west of Lake Neuchatel, western Switzerland. While the drink's precise origins are hard to pin down, ...
Sylvaner has Eastern Europe as its origin, and is still widely planted in the Czech republic. It came to prominence as Germany's most planted grape before the productive Müller-Thurgau took over. The variety is reputed for its crisp acidity and mild fruit character. New World plantings are hard ...
See also: Wine, Grape, Region, Quality, Taste