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Hazelnut: A specific nutty quality, usually subtle, not commonplace but pleasant when it occurs. I've found it in Italian Tocai Friulano, French White Burgundies and some dry Spanish whites.
Nuts: Hazelnut, almond
Herbs: Rosemary, sage, lavender, mint
Minerals: Gravely, road tar, chalk, flinty, crushed rock ...
They lose their fresh fruit aromas and take on a nutty, toffee character with notes of figs, caramel, hazelnuts and almonds. They also turn a lovely pale amber from the extended wood contact.
When well made, Chardonnay offers bold, ripe, rich and intense fruit flavors of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavors.
Try it with hazelnuts in place of walnuts, for example. Or maybe toasted pine nuts.
Amuse-bouche (vegetable ratatouille ravioli, hazelnut-butternut squash cream, lobster en crêpe with vanilla aïoli), with Heidsieck & Co. Monopole "Blue Top" Champagne from France.
This beautifully complex Premier Cru Chardonnay had its usual cheessy barrel ferment complexity and subtle hazelnutty fruit. However what rang my bells was its unmistakable creamy texture that seduced my palate with every mouthful.
It produces straw-colored wines that smell and taste of honey, ripe pears, and toasted hazelnuts. It's best wine is the DOCG Fiano di Avellino. Fiano is found in the south of Italy, most notably in Campania and Sicily.
A mixture of skinned hazelnuts (or hazelnuts and almonds) and hot caramel, which is first hardened and then pulverized until creamy. A perfectly smooth praline paste is difficult to make at home, but available in specialty food shops.
Nutty
Usually for dry whites -- a soft brazil or hazelnut flavor in Chardonnay, a woodier taste in Chenin or Sauvignon, and a dry richness in medium dry or Madeiras
Oaky
The slightly sweet vanilla flavor imparted by maturation in oak casks ...
A wine tasting term for a wine that exhibits flavors reminiscent of nuts, especially hazelnut. In some cases this can be a sign that the wine is oxidized. Sherry and Tawny Ports are both very nutty, and very oxidized (hence the brown color).
Nutty
Recalling nuts in flavor. The smell and taste of hazelnuts and walnuts are often associated with wines affected by flor. The flavor of almonds may be found in fresh, young white wines.
Specific nut description, usually subtle (like "hazelnuts") rather than forward (like "walnuts").
Web-weaving by Cliffwood Organic Works ...
Fine, floral, honeysuckle fruit on the palate, with hazelnut overtones, rich and quite buttery, yet good lemony acidity, very elegant but still young.
Nutty. Broad descriptor to describe aromas and flavors of nuts in a wine; more specifically hazelnut, almonds, roasted nuts etc.
Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port's hazelnut character marries wonderfully.
Chocolate, Leather, Grilled Meat, Baked Bread, Butterscotch, Caramel, Soy Sauce, Cherry Cola, Coffee, Walnut, Almond, Musk, Butter, Maple Syrup, Hazelnut, Honey, Baker's Yeast, Dusty, Chalky', '', 250)"; onMouseout="hideddrivetip()" / ...
The wine, now exposed to air, is aged an additional period without the flor cover, gaining body and, through oxidation, a nutty aroma and flavour (like hazelnuts) and turning from pale straw colour to amber.
Drop a couple of raspberries into each glass, or add a half teaspoon of raspberry liqueur for a rosy glow. A tiny bit of a flavored syrup like the sort used in espresso bars - try peach, mango, hazelnut or strawberry - adds a fillip of extra flavor.
Marsanne has the ability to produce wines with considerable body and can develop magnificently with age, as in Hermitage Blanc which exhibits complex honey and hazelnut flavours. Small quantities of Marsanne are grown in both Australia and the U.S.A.
wines and not really surprising, indeed, when they are allowed to age in the bottle for sufficient time, at least 5 years, or even 10 years, they become extraordinary complex and amazing: intense and strong aromas and flavors of honey, hazelnut and ...
Writing in the aforementioned Côte d'Or Clive Coates suggests it is a mutation derived from un win, the name for a stream within a valley, perhaps the Meuzin which flows here. Or perhaps it reflects the presence of the many hazelnut and walnut trees ...
The smell and taste of hazelnuts and walnuts are often associated with wines affected by flor. The flavor of almonds may be found in fresh, young white wines.
Oak. The smell and taste of a wine that has been aged in new oak barrels.
Opaque.
 See also: Wine, White, Grape, Taste, Fruit
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