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: A wine with too much tannin.
Heavy: A wine with too much alcohol and too little acidity for the fruit and sugar levels.
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 Rhơne 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).
Young, undeveloped, with excessive tannin still masking its qualities.
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 ...
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.
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).
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.
Aggressive wines high in acidity or tannins.
Usually a 60-gallon oak barrel
Unbalanced high alcohol wines.
Hungarian oak/"European" oak
Oak of the genus/species Quercus robur, or Quercus petraea harvested in Hungary ...
Somewhat hard, without revealing any other conspicuous characteristics.
Autumnal. Various aromas and tastes in wine reminiscent of fallen leaves, humus, truffles, mushrooms or hay.
Cyser is a sack mead (actually, a Melomel) made with honey and apples (or apple juice) and is closely related to hard cider. Another name for this kind of mead is Cyster.
Cyster is another name for Cyser ...
Oak is hard, supple and watertight and has a natural affinity with wine's flavours; arguably more so than other woods used for barrels, such as chestnut, acacia, pine and redwood.
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.
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.
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, ...
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.
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.
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.
See also: Wine, Grape, Region, Quality, Taste