Hot/Spicy:
Sweet does cut heat, so sweet wine will lower the degree of spiciness in food
The perception of tannins in a wine will increase with spicy, hot foods
Spicy, hot foods have their heat increased by wines with high alcohol ...
Hot
Tasting term defining a wine with too much alcohol and providing a burning sensation in the mouth.
Imperiale
A large bottle format equivalent to eight 0.75 litres bottles.
Hot: High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.
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Hot: Noticeably alcoholic on the nose or palate. This characteristic is more acceptable in fortified wines like port and sherry than in table wines like cabernet and chardonnay.
Hot
The burning sensation of excessive or out of balance alcohol in wine. Usually found in the nose, rather than the taste.
Hunter Valley ...
Hot
High in alcohol, producing a slightly burning sensation on the palate. Generally undesirable except in fortified wines.
Hydrogen sulfide
Chemical responsible for the "off" odor of rotten eggs in wine.
Hot: A wine with too much alcohol is described as hot.
Inky: A red wine that tastes metallic, acidic and often rather thin.
Lean: A thin wine lacking in fruit but not acid.
Hot: Refers to a slightly burning sensation in the mouth produced by wines with too much alcohol.
Late picked: Grapes picked when riper than average, hence with higher levels of sugar.
Hot
Hot is a word wine tasters use to refer to a wine that has a high alcohol content.
Ice wine
Ice wine, made from frozen grapes, is very sweet, but still light and delicate.
hot
Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed.
Hot: Burns the tongue and palate, generally a sign of excessive or unbalanced alcohol.
Jammy: So fruity that it's reminiscent of jam or jelly. Often applied to big Zinfandels.
Hot: a wine that reminds you more of alcohol than anything else is considered hot.
Hot
Describes high alcohol, unbalanced wines that tend to burn with 'heat' on the finish. Generally a fault, but acceptable in fortified wines.
Jammy
So fruity that it's reminiscent of jam or jelly. Often applied to big Zinfandels.
HOT: High alcohol wines that tend to burn on the finish are called hot. Can be acceptable in fortified wines.
HUGE: Bigger than BIG.
IMPERIAL: An oversized bottle holding 4 to 6 liters; the equivalent of eight standard bottles.
hot: A wine that leaves the mouth feeling warm and peppery after swallowing. Hotness is caused by excessive alcohol, particularly in weakly flavoured wines.
HOT
Defines a wine high in alcohol and giving a prickly or burning sensation on the palate. Accepted in fortified wines, but not considered as a particularly desirable attribute in Cabernet Sauvignon or Chardonnay.
"Hot": A burning sensation in the mouth resulting from high alcohol content.
"Jammy": Wine that literally tastes like jam or cooked fruit.
Hot: Taste sensation often found in high alcohol wines. Table wines with hot taste are unpleasant to drink.
Hybrid: In viticulture, a hybrid is a new variety resulting from crossing two other (often very different) varieties.
edit Hot Oven Method:
1
Try the oven for harder labels. When a label just won't budge, try the oven method. Place the bottle into an oven at 250ºC/475ºF for about 10 minutes.
Hot and spicy Sangria, a super summertime delight! Great complement for a summer afternoon filled with chips, salsa and your favorite guacamole recipe - best enjoyed on the patio!
Prep Time: 5 minutes
Total Time: 5 minutes ...
Hot chile peppers: I'm in the "barely possible" camp with this one; although I love fiery fare and am willing to risk an occasional "five-pepper" dish at my favorite Thai eateries, I'm not convinced that very hot food works or plays well with wine.
Hot
A pejorative term than generally means a wine is too high in alcohol and out of balance. 'Hot' wines often smell of white spirit and can cause a burning sensation when swallowed.
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A hot growing season followed by a cool fall created a longer harvest, resulting in Washington wines with full, rich flavors.
The hot, dry climate, such as Tuscany provides, is where sangiovese thrives.
Spicy/hot foods cancel some of a wine's fruitiness too. Serve them with lightly sweet, very fruity, low tannin, and/or crisp wines. Stay away from higher alcohol, tannic red, and/or oaky wines.
Baked
A 'hot' earthy smell caused when grapes are burnt and shrivelled as a result of too little moisture and excessive sun exposure.
TARRANGO: Hot region red-wine grape variety cross quite popular in, and confined to, Australia. Reportedly derived from Touriga and Sultanina grapes and possessed of low tannins and some acidity.
Estufa
hot house lined with hot water pipes, sort of sauna bath in which wines of Madeira are slowly heated and then cooled to emulate voyage in ship's hold. "Ordeal by fire" makes this wine unique
Top ...
The weather is hot in the summer and very cool in the winter, although winter can be cold when you go further away from the sea.
Read more about Provence wines with Amazon.com:
Provence Region Information: ...
The vine likes hot arid climates. The districts around Noto (above all Buonivini, Bufalefi and Maccari) and Pachino in the south of the province of Siracusa are reputed for the quality of their Nero d'Avola grapes ...
Latte Macchiato
Hot milk froth with a shot of espresso slowly poured into it, to create a swirl of dark in the glass.
Lattecino
See Caffè Latte.
Tipping is such a hot-button issue that our fingers are getting scorched even touching the keyboard. We tip 15% or 20% based on the entire bill, including the wine.
Don't let the shiny hot pink screwtop fool you - this is a serious wine. It can be summed up in two words: fresh and bright. Very bright, deep pink, magenta color.
The term is also used to describe the prune-like flavor of a wine made from excessively ripe grapes grown in an unusually hot summer.
Corky. A fault caused by an improperly cured cork, which makes the affected wine emit a disagreeable smell.
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.
Too much alcohol in a wine makes it hot.
AROMATIC - Plenty of aromas (the opposite of reticent).
ASTRINGENCY - A drawing, puckering, tactile sensation caused by grape and oak tannins that are an essential part of wine flavor.
Caramel - A burnt sugar smell and taste in oak-aged Chardonnay from a hot year.
Cedarwood -An element in the bouquet of Cabernet Sauvignon.
Clean - Fresh with no discernible defects; refers to aroma, appearance and flavour.
North from Casablanca Valley there is the Aconcagua Valley, characterized by a hot climate, which is getting more and more interesting for the production of wines made of Merlot and Cabernet Sauvignon.
Two reviewers stated that the wine started off a little hot and metallic, but then those characteristics faded as time went on. It should be mentioned here that one of the reviewers served his Fish Eye Merlot at about 70° Fahrenheit.
Most serious wine critics in the 1970s-80s considered White Zinfandel to be insipid and uninteresting, while many also consider the heavy styles to be too high in alcohol, making wines that are too "hot" and not food friendly.
The hot and dry conditions mean that there are few wineries of note here. In the intermediate region Panquehue, however, conditions are better, and here there can be some interesting wines produced.
Charcuterie Charleston hot chile
Chardonnay
Just as Cabernet sauvignon has become the most popular high-quality red-wine grape, Chardonnay has taken the lead for the first-class white wine grapes and with even greater passion.
MOURVÈDRE: Robust mediterranean hot climate grape variety widely grown in the southern Rhone region of France and mainly used to introduce color and body to the red wine blends.
When it's hot outside, your favorite California Chardonnay can taste heavy. Try a wine spritzer, a combination of two-thirds white wine, one-third club soda served in a highball glass with a wedge of lemon or lime.
A room for storing Madeira casks equipped with pipes, bringing in hot air.
When cool weather blows in, many people yearn for hot comfort foods such as soups. Tomato basil soup is a zesty and tasty soup that blends delicious flavors in a hearty combination.
These wines make good picnic fare (burgers and hot dogs, the same sort of thing you might have a cola with), but they generally do not go well with dinner, being too sweet to complement even the spiciest food.
The Grenache Grape thrives in hot, dry regions where it ripens with very high sugar levels and where it can produce wines with alcohol levels of between 15 to 16 percent.
On a hot days, for example, it's a good idea to slightly chill a full-bodied red to mitigate its alcoholic "heat," which is more evident when the ambient temperature is high.
Of course, if you prefer not using detergents at all to ensure that your stemware is never sullied by the presence of cleaning products, you can simply rinse your wine glasses out with plain hot water.
It is prepared as a 5% slurry by mixing 50 grams of bentonite powder into one litre of hot water. It is important that the resultant mixture be very smooth and free of lumps, so it is recommended that the slurry be prepared in a blender.
This makes it a good choice for sipping as a pre-dinner drink, serving in hot weather, or pairing with light foods. The biggest misconception about white wine is that it has to be served well chilled.
Spicy - While spicy generally describes something which is hot, like hot peppers or salsa, in food, spicy, in wine tasting terms, describes a wine with aromas or flavors of spices such as cinnamon, clove, pepper, or nutmeg.
Volatile acidity Sharp, 'hot', vinegary smell. Undesirable and usually indicates acetic deterioration. In South Africa, wines must legally be less than 1,2 g/l of VA; in practice, most are well below 1 g/l.
Cooked-Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.
Corked, corky-Smelling of cork rather than wine; due to a faulty cork.
Crisp-Fresh, brisk character, usually with high acidity.
Acid of which the quantity in the wine diminishes if the Summer is very hot. It is sometimes necessary to add must to increase the level of acidity in a dull wine.
Tastevin :
Silver cup which is used for wine tasting, especially in Bourgogne ...
MASH: Coarsely ground malt & adjuncts are mixed with hot water to form a 'porridge' & kept at about 62-69°C for 90 minutes or so, thus activating the enzymes in the malted barley to convert the starches into sugars ready for fermenting.
Dry:
Not sweet,
in the same way that "cold" means not hot...
Earthy:
Describes a wine that tastes
of the soil in which it was grown.
Red wines most often have this characteristic.
Chenin Blanc: Ideal grape for hot areas; good acidity and flavor; compatible for blending. Argentina's grape of the future.
A wine that is high in alcohol has a strong, heady, hot nose and the taster will feel a spreading warmth after swallowing. Laws in the United States allow a margin of 1.
 See also: Wine, Region, White, Style, Fruit
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