Honey

Honey From EncycloWine Honey is an aroma and flavor that typically appears in wine made with the following grapes: Riesling and Sémillon.

HONEY - Known as an aphrodisiac extraordinnaire as far back as the 5th century B.C.

Honeyed Having an aroma or flavor of honey. See also Botrytis cinerea. HUXELREBE A Chasselas-Muscat hybrid white wine grape grown primarily in the Rheinhessen region of Germany.

HoneyedSmell or taste reminiscent of honey, characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea). HotDescribes unbalanced, high alcohol wines that have a burning flavor sensation.

Honey Specific flavor and aroma description, characteristic of botrytis (above) but may also appear as a flavor nuance in dry white wines. Web-weaving by Cliffwood Organic Works ...

Honey / honeyed Honey or beeswax taste or flavour found on mature wines. Characteristic aroma of Noble Late Harvests. Intensity Complexity depth of flavour. Lean Thin in texture.

Honey, is a whole 'nother ball of wax when it comes to fruit home wine making. "Pyment" is a term used for fruit wines with a little honey added to them. Honey in its simplest form, has the advantage of adding an "herbal" ...

honeyed: A common personality trait of specific white Rhõne wines, a honeyed wine is one that has the smell and taste of bee's honey.

Honeyed A sweet smell and taste of fine botrytis wines, such as Sauternes. Insipid Lacking in taste.

Honeyed applied to ripe wines which, sweet or dry, have a taste or aroma of honey Hospices de Beaune charitable hospital in Burgundy that owns many fine vineyards ...

Honeyed The smell or taste in wine reminiscent of honey and is characteristic of late-harvest wines affected by "noble rot." I ...

The honey must be mixed with a quantity of wine before it is introduced into the tun, to keep it from settling to the bottom.

Floral: Honeysuckle, jasmine, rose geranium, orange blossom Spice: Cinnamon, clove, black pepper, nutmeg Wood: Cedar, oak, burnt toast ...

Floral: honey, honeysuckle . Fruity: quince, melon, esp. Honeydew, cantaloupe ...

Mix 1 part honey with 3 parts distilled water and heat to 160 degrees F for 15 minutes to kill any impurities.[2] Stir constantly to prevent the honey from caramelizing. Let the mixture cool to room temperature before going to the next step.

Viognier—Honeysuckle, orange-rind, mango-tinged aromatics. Silky textured white on the northern Cõtes du Rhõne, fat and succulent in California.

lime citrus and honey lusciously sweet and marmaladey SEMILLON varies in character considerably according to its region of origin.

Lemon, limes and honey are common in dry styles. Semillon will display wood character of toast without being oaked and as they age this toasty character will grow. Some will show a mineral or steely character with tight acid structure.

confectedA tasting term to describe a sweet aroma/flavour, but more manufactured (like candy) than honey. Generally perceived as a negative aspect in a wine. ConsorzioAn Italian vinegrowers association. cooperA person or company that makes barrels.

Displaying the fragrance of a flower, such as honeysuckle, jasmine, lilac, orange blossom, rose or violet. The smell of geraniums in a wine is considered to be a fault. Foxy.

These wines are of a rich golden color and have a surprisingly rich honeyed sweetness.

The wine area of Coonawarra - meaning honeysuckle in Aboriginal language - is located about 450 kilometers south-east from Adelaide (about 280 miles), near the region of Victoria.

Nose also has some honeysuckle and vanilla. Texture is creamy smooth and rich, an ideal vessel for the creamy vanilla, maple, and spice flavors. Though it is obviously oaked and has an almost maple syrup quality, it is not cloying.

The Loire is also home to specialty wines as diverse as sparkling Saumur or rich, honeyed Cõteaux du Layon dessert wines. The common denominator of all of these wines is their ability to entice the drinker with their finesse and elegance.

The colour will vary from a very pale yellow with a slightly green and often brilliant tinge when young and from a cool region developing with age into a golden, honey-coloured sometimes viscous wine.

Ancient cellars (the French term being "cave") carved out of the limestone honeycomb the area. Saint-Emilion has been classified several times, in 1955, 1969, 1985 and as recently as 1996.

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Semillon (figs, lemon and honey) This is an early-ripening grape which is often blended with Sauvignon Blanc. It is the primary grape in White Bordeaux wines, notably also in Sauternes. It also has a grassy character.

Riesling: Not just a dessert wine-grape, riesling can produce dry crisp and fruity wine as well honeyed, musky flavours in warmer climate or when left longer on the vine.

Riesling wines can be highly aromatic with apple, peach and pear at the forefront mixed with delicate floral undertones and often honey and spice on the nose.

mead An alcoholic beverage made by honey. meaty Describes a wine with so much rich and mouth-filling that it seems chewable. See also and . mellow Used to describe a wine, usually , that is soft yet .

One of the best white varieties, capable of honeysuckly tinged, earthy, deep flavoured, crisp dry whites and floral, fragrant, pure toned sweet wines of great presence.

[edit] Mead A wine-like alcoholic beverage made of fermented honey and water rather than grape juice. [edit] Merlot Merlot is a variety of wine grape used to create a popular red wine.

Chenin Blanc can have aromas of quince, honey, flowers and minerals, not to mention a steely acidity that gives it longevity. In South Africa and California, this grape is often made into a simple, off-dry fruity wine.

Mead A wine, common in medieval Europe, made by fermenting honey and water. Recently mead has enjoyed new popularity. Wine makers now make flavored mead.

Viognier produces an intense, dry white wine, lots of fruit and a flavour mingling apricot, apple, peach and violet with a hint of honey.

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.

Wine ages well, developing honey and apricot flavors in 2 to 5 bottle years.

See also: Wine, Grape, Fruit, Flavor, White