Harsh
A hard wine with excessive acidity will be "harsh". The acid accentuates the tannins and increases the drying sensation known as astringency.
Haut-Brion, Chateau (oh bree-ohn) ...
Harsh
A term describing bitter teas.
Heavy
A term describing a full, deep-colored infusion without astringency.
Harsh
Tasting term describing astringent wines, often with a high alcohol component.
Hazy
Tasting term referring to unfiltered or unfined wines.
Harsh: Used to describe astringent wines that are tannic or high in alcohol.
Hazy: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered.
Harsh
Excessively hard and astringent. It can become softer with age.
Insipid ...
Harsh
Rough, biting character from excessive tannin or acid.
Heady
High in alcohol, very full-bodied.
harsh
If a wine is too hard it is said to be harsh. Harshness in a wine, young or old, is a flaw.
Harsh
Rough, tannic and acid, often a quality of youth.
Hazy
A visual description for a wine that's less than clear. Some "unfiltered" wines may appear less brilliant than most.
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.
HARSH: Wines which are very tannic or high in alcohol.
HAZY: Used to describe a wine which is unfined and unfiltered.
HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
Harsh
A wine with excessive acidity. The acid accentuates the tannins and increases the drying sensation known as astringency.
Harvest
The process of picking the ripe grapes from the vine and transferring them to the winery.
HARSH
Very astringent wines, usually with high alcohol component, often have this rough, rustic taste characteristic. May become more tolerable with aging but also may not be worth the wait.
A harsh winter was followed by a decidedly cool spring, with extreme frosts in May. Although these conditions slowed growth, flowering was good. The summer months saw a reasonable supply of sunshine and warmth, resulting in adequate ripening.
A harsh quality wine can take on. Wine made from grapes that are picked less than optimally ripe, for example, can taste a little bitter.
BLEND ...
Rough
Harsh edges, biting, unpleasant.
Round
Smooth and well-developed flavour without any rough edges.
Astringent: Harsh, drying, tactile sensation in the mouth caused by high tannin levels. The opposite is smooth.
Balanced: A wine in which acidity, sweetness, and flavor are in pleasing proportions.
Astringent
The harsh, drying sensation in the mouth that is caused by high levels of tannin. The opposite of the wine descriptor "smooth." ...
firmDescribes a wine neither soft nor harsh in reference to tannins in a red wine and acidity in a white. flabbyDescribes wines that are too soft. flascheGerman for bottle.
A term used to describe a wine with harsh flavors, often the result of too much tannin or acid.
Aroma
Odors in the wine that originate from the fermented grapes. Aroma should not be confused with bouquet, which is created during aging.
Such wines are brown in colour, lack overall freshness and be harsh on the palate.
palate: The overall impression of flavour, tastes and textures produced by the wine in the mouth.
harsh, hot, soft, lingering, short, smooth or nonexistent. See also "Finish".
Aroma: Refers to the particular smell of the grape variety, i.e. appley, raisiny, fresh or floral.
Assertive: Upfront, forward.
Attractive: A lighter style.
Aggressive A wine with harsh and pronounced flavors. The opposite of a wine described as "smooth" or "soft"
Alcoholic A wine that has an out of balanced presence of too much alcohol.
Aroma The smell of a wine.
Wine not in balance may be "acidic," "cloying," "flat" or "harsh."
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.
Tasted within minutes after opening, its nose is closed, it has a harsh bite on the palate, and at best it seems clumsy.
RAPEUX (HARSH)
It is said of a very astringent wine, giving the impression to scrape the palate.
RATAFIA
Liqueur wine worked out by mixture of marc and grape juice out of Champagne and Burgundy.
REBECHE
"Vin de rebèche".
Astringent wines are harsh and coarse to taste, either because they are too young and tannic, needing time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence.
In malolactic fermentation bacteria convert the harsh malic acid found in grapes into the softer, rounder lactic acid associated with milk. Malolactic fermentation occurs naturally with red wines, but may be encouraged or blocked.
In the Piedmont region, there is a long history of blending other grape varieties with Nebbiolo in order to add color and/or soften the grape's harsh tannins.
Wines with excessive acidity taste harsh, those with insufficient acidity taste uninteresting and their flavor does not linger in the mouth long enough. Tannins contribute to the relationship of bitterness on the tongue.
TANNIN: Is found in fruit skins, pips and stalks & are harsh, bitter compounds which, if present in large quantities, can make a wine difficult to drink as they leave a dry, astringent sensation in the mouth - rather like drinking stewed tea, ...
They are harsh, bitter compounds responsible for flavouring - especially red wines.
Found in grape skins, pips and stalks, tannins are harsh, bitter compounds which if present in large amounts make a wine difficult to drink as they leave a dry, puckered sensation in the mouth - rather like drinking stewed tea, ...
Malic acid, on the other hand, is frequently described as overly harsh, sharp and with a green taste like an unripe apple.
Tannin/ic Taste of tea that has drawn too long, giving a raw, harshness on the tip of the tongue, and mouth-puckering dryness around the gums. No red wine matures into a great one without tannin.
Malolactic fermentation is a process in which lactic acid bacteria converts the harsher malic acids (think green apple pucker) in the juice into lactic acid (think creamy milk) to produce a softer mouth feel and overall a more inviting palate ...
Dishwasher detergents are very harsh and the violent agitation inside the dishwasher can chip or break your stemware as they rattle against each other.
In the harsh light of the Ronald Reagan International Trade Center, Gina looked, well . taller . than in the air-brushed and soft-focus atmosphere of the Gallo vineyards and barrel rooms.
Rioja's vineyards are cradled by the Sierra Cantabria, a mountain range that protects them from harsh weather off the Atlantic Ocean. Ribera del Duero has no such guardian.
The conversion of the tart, sharp malic acid into the softer, less harsh lactic acid by lactic acid bacteria, which takes place after alcoholic fermentation.
Because of the harsh tannins inherent in the grape, winemakers would need to age the wine in oak or chestnut casks for years, at least 10 and even up to 25, to ameliorate the tannins.
Aggressive: Unpleasantly harsh in taste or texture, usually due to a high level of tannin or acid.
Alcohol: Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation.
A wine too high in alcohol may taste hot or harsh, while a wine low in alcohol may seem thin or watery.
Tannin: a natural preservative found in grape skins and stalks, tannin is the stuff that makes young red wines seem harsh and leaves the mouth feeling dry.
Although a coarse wine may be full-bodied, it’s also harsh in flavor and texture and often too tannic. Its lack of balance and flavor is usually the result of inferior grapes.
Acerb (acerbic) Wine that is sharp and acidic and very harsh on the palate.
Afrutado (fruity) An incorrect Spanish expression widely used to describe the fruity character of a wine. The correct expression is frutal.
Aguardiente See Orujos.
The Châteauneuf du Pape is thick, harsh, powerful and richly colored. It is elaborated with 13 authorized and controlled grape-varieties among which , and .
Cõtes du Rhõne and Cõtes du Rhõne Village ...
Tannins in grape skins and seeds (the latter being especially harsh) tend to be more noticeable in red wines, which are fermented while in contact with the skins and seeds.
Skilful vinification by one of the principal producers of the region has now produced a style that is less harsh and emphasises the fruit, but does not lose the complexity.
stem/stalk - woody attachment of grape to bunch, high in often harsh tannins. All or most are usually deliberately eliminated by a mechanical destemmer prior to fermentation.
sulfur, alternative spelling of sulphur.
Tannins in red wine can react harshly with a light, delicate fish, and so a red such as Pinot Noir is advisable, as this has a light flavor.
VINCENT: Late ripening (Oct) harsh-cold hardy red wine grape variety grown in mid-Ohio that may have the alias name Vincent where grown elsewhere. (See below). Discovered as a well-adapted "provenance unknown" vine in Missouri during the mid-1970's.
Lighter bodied reds or whites may taste a bit harsh, a condition known as 'bottle stink,' but this clears up after about 15 minutes of aeration.
Slight, usually acceptable harshness in a wine, characteristic of "country-style" and "spaghetti" wines.
Rubber band ...
Astringent: A tasting note prevalent in highly tannic wines, represented by harsh bitterness and a dry mouth feel.
(AVA) American Viticulture Association
(BDW): Biodynamic Wine ...
Finish: The flavor left in the mouth while a wine is being swallowed. Finish can often be harsh, hot, acidic, smooth, soft, or elegant.
Fleshy: Full, oily, rich wines which produce a sensation of thick body on the palate.
Aggressive Describes a wine that has an unpleasantly harsh taste or texture, usually due to high levels of tannin or acid.
Oxygen actually plays a key role as most wines are harsh when they are removed from barrel and interaction with oxygen over time helps create a smooth taste. Wine in a glass will change in character as it is exposed to oxygen in the air.
Aggressive: A term used to describe a wine with harsh flavors, often the result of too much tannin or acid.
Acid may sound harsh but it is very important in making wine taste crisp and fresh. If there is too much acid, the wine will taste bitter and unpleasantly sharp. If there is not enough acid, the wine will taste flabby and flat.
The success of Jerez was however connected to the alternate political events both of Spain and England, the main consumer, and English, as a consequence of the harsh relations they had with Spain because of the wars between the two countries, ...
 See also: Wine, Grape, White, Aroma, Red
|
