Honeyed
Having an aroma or flavor of honey. See also Botrytis cinerea.
Honeyed
Applied to ripe wines which, sweet or dry, have a taste or aroma of honey
Jammy
Rather big, cooked sweetish red wines ...
Honeyed
Aroma or taste of honey, a characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).
I
Intricate
Subtle, complex interplay among of aromas and flavors in a fine wine.
Honeyed
Smell or taste reminiscent of honey, characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).
I
Intricate
Interweaving of subtle complexities of aroma and flavor.
Honeyed: Relates to the flavour of honey to some wines.
Hot: Refers to a slightly burning sensation in the mouth produced by wines with too much alcohol.
honeyed
A common personality trait of specific white Rhône 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
The smell or taste in wine reminiscent of honey and is characteristic of late-harvest wines affected by "noble rot."
I ...
HONEYED
Apples to ripe wines, which, sweet or dry, have a taste or aroma of honey.
honeyed
many sweet wines do literally smell of honey, but hear it refers to ripe concentration and richness that is epitomised by the smell of honey
peach / apricot ...
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.
An Alsatian Tokay leans towards a more opulent, honeyed, softly perfumed version that can be dense with minerals, creaminess, and a refined structure. In Germany, the Rulander or Grauerburgunder make big wines with excellent flavor.
These wines are of a rich golden color and have a surprisingly rich honeyed sweetness.
Chenin Blanc produces honeyed and somewhat floral wines that can be anything from bone dry, off-dry (with some residual sugar), to Botrytised sweet dessert wine.
Botrytis cinerea - A mould that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Bouquet - The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.
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.
Chenin Blanc: Appley-honeyed-floral scent, tart acidity, and good body. Best enjoyed young and fresh.
Muscat: Light, characteristic aroma (musky) and flavour.
They are therefore very sweet and rich, with a lot of the honeyed taste of the noble rot.
Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar.
No matter the style, a certain floral, honeyed character, along with zesty acidity are the sensory trademarks of well-made Chenin Blanc. When conditions are right, Botrytis cinerea adds additional complexity and intensity.
For example, when Brochet served a white wine he received all the usual descriptions: "fresh, dry, honeyed, lively." Later he served the same wine dyed red and received the usual red terms: "intense, spicy, supple, deep."[5] ...
These sweet Verduzzos are medium bodied with a deep golden color and honeyed aromas. The drier styles have a lighter body and more astringency due to less balance of the grape's sugars with its tannin levels.
The wines have a steely character, with a more marked, lime-infused and very precise acidity; it is these characteristics, when combined with the honeyed fruit and floral nuances of ripe Riesling in a successful vintage, ...
 See also: Honey, Wine, Grape, Character, White
|
