Rather big, cooked sweetish red wines
The way a good wine's flavors continue to evolve in the mouth even after swallowing ...
: Describes a wine with rich, ripe and concentrated fruit.
Jéroboam: Large bottle used in France equivalent to 6 standard bottles (4.5 litres, 1.19 US gal., .99 UK gal.) in Bordeaux and 4 standard bottles (3 litres, 102 US fl. oz., 106.
Jammy: Slightly cooked flavors of jam rather than fresh fruit; often a characteristic of red wines from hot climates but may also be the result of overripe fruit.
the fruit flavors in the wine taste like jam Ripe the wine is produced with very ripe grapes Juicy used to describe young wines ...
Jammy - One of the wine tasting terms that describes a very ripe wine, often fairly low in acid, so that its fruit flavors and feel resemble jam.
: When wines have a great intensity of fruit from excellent ripeness they can be , which is a very concentrated, flavorful wine with superb extract.
Jammy: So fruity that it's reminiscent of jam or jelly. Often applied to big Zinfandels.
Juicy: Forward, approachable fruit, not necessarily found in a complex wine, but tasty and pleasing.
- A term used to describe a fat and eminently drinkable red wine, rich in fruit. Can sometimes refer to a wine of heavy character that results from over pressing big-ripe fruit.
jammy: Describes a wine with concentrated overripe character and high alcohol.
A negative tasting term. It's good for wines to be fruity, but wines are those that taste of baked, cooked or stewed fruit, which is unappealing.
The natural berrylike taste of the grape.
A large format wine bottle.
A term often encountered in descriptions of California Zinfandel and Merlots. Refers to the natural berrylike taste of this grape.
Jammy Reminiscent of jam or cooked fruit. Especially ripe red grapes can yield flavors and aromas that suggest preserves or jam, as opposed to fresh or dried fruits. Excessively jammy wine might be called "cooked" or "stewed." ...
, cherries and red fruits, good body, nice finish Read More
Wine review by bobcatpunk ...
Very flavourful, good ripeness, high extract - though can be excessive, even undesirable in certain types of wine.
A big wine - so big it seems to be jumping out of the glass. The aromas are open, with ripe fruit of blackberry, black raspberry, menthol, alcohol, with hints of earth and spice.
Word most often encountered in descriptions of California Zinfandel wines made with Amador County grapes. Refers to the natural berrylike taste of this grape.
A wine that is rich in fruit but maybe lacking in tannins.
Lean The sense of acidity in the wine that lacks a perception of fruit.
Leathery A red wine high in tannins, with a thick and soft taste. ...
Heavy, jammy, overripe, prune-like flavors often found in wines from very hot growing regions.
Strong cork odor, frequently due to a faulty cork.
Cabernet- "Intense fruit and ripe currant are accented with a background layer of cherry."
Merlot- "Juicy blueberries and ripe strawberries lure the palate into a meandering river of black fruits, spicy clove and lush plum." ...
When harvested overripe the wines can taste jammy and may have aromas of stewed black currants.
Personality: Thick and , like blackberries simmering
Origin: Croatia, though virtually all of the top zinfandels are now grown in northern California ...
Zinfandel - black fruits (often jammy), black spices - often called "briary"
Syrah (aka Shiraz, depending on vineyard location) - black fruits, black spices - especially white and black pepper
Pinot Noir - red fruits, floral, herbs ...
The extreme heat made for some rather coarse, burnt wines (roasted coffee) but the sheer concentration of flavour justified a fully fledged declaration for some Barros, Burmester Krohn, Osborne, ...
The 2006 Swanson "Alexis" Oakville Cab is a knockout Napa Valley Cab, packed with dark cherry fruit and the ripe, jammy flavors of currant and blackberry.
And it's an enormously versatile one that is used to make everything from bland, semisweet blush wines to , highly intense reds.
This produces more ripe, jammy flavors in the wine and also helps encourage air circulation through the vines.
Fruit: raspberry, blackberry, boysenberry, cranberry, black cherry, ( can be used with all)
Carbonic Maceration: tutti-frutti, candy, bubblegum
Herbal: briar, licorice, nettle ...
Zinfandel: Deep and red-purple colour. (can be high sugars), Berry-like, jammy-intense, spicy characteristic.
White Grape Varieties ...
General term for the overall impression of fruit in a wine; a favorable description for a wine in good balance, stops a bit short of "juicy," "" and similar terms describing wines in which fruit is dominant.
Too much sugar results in unbalanced and alcoholic wine ("cooked" or "jammy"). Higher temperatures also increase the risk of pests and parasites because fewer will die off during the winter.
Zinfandel has a mouthfilling, thick berryness that is sometimes described as being or chewy. White zinfandel (not a separate grape variety) is made when zinfandel grapes are fermented without their dark purple skins.
Every grape variety and style of wine exhibits different fruit. In some wines such as Zinfandel the fruit can be very noticeable (Zin has so much fruit it is often described as jammy). Other wines such as Cabernet Sauvignon have less obvious fruit.
See also: Wine, Grape, Fruit, Tannin, Region