Mature coffee
Mature coffee is held in warehouses for two or three years in order to reduce acidity and increase body. Mature coffee is held longer than old crop coffee, but less than aged, or vintage coffee.
Mature
A wine that has reached its optimum point during aging, and exhibits a pleasing combination of aromas, flavors and bouquet.
Medium-dry
A term to indicate slight sweetness in wines that are not quite dry.
Mature: Ready to drink.
Meaty: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
Mature: A bottle of wine that is ready to drink.
Meaty: A wine with chewy, fleshy fruit; sturdy and firm in structure. It may even have the aroma of cooked meat.
Mature: A wine which has reached its optimum point in aging and has a pleasing combination of sensory properties, especially odors.
Microclimate: The climate in and around the grapevine's canopy.
Mature
Fully developed, ready to drink.
Meaty
A chewy wine with fleshy fruit and firm structure.
Mature: Usually applied to attractive, older wines with mellow flavour and good colour.
Noble rot: A fungal infection (botrytis cinerea) that attacks ripe grapes and which helps make some of the great sweet wines.
Mature: Wine that is ready to drink.
Meritage: This wine was the American answer to the European Red Bordeaux (France) and Claret (United kingdom) blends...
Mature
Ready to drink.
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.
Mature: is a complimentary term as opposed to old or faded.
Meaty: A substantial and full-bodied fruit flavour, often just as the tannin is beginning to allow the emergence of the fruit.
Mature
Ready to drink; aged to the right degree.
Meaty
Rich, chewable, full-bodied and firm.
Mature
The wine is fully developed and ready to drink.
Mellow
Smooth and soft, with no harshness.
Mature
The stage at which the wine will not gain any additional complexity with further bottle aging and is ready to drink. Also describes grapes when they are fully ripe.
MATURE
Wine which is ready to drink now.
MATCHSTICK
Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of "burnt matches", found in minute amounts very occasionally trapped in bottled white wines.
Mature wines may be ready to go; if it is ready to drink right out of the bottle, wine may deteriorate rather than improve with exposure to air.
Wine matures faster at higher temperatures. Wines stored at 65 degrees Celsius age twice as fast as wines stored between 50 and 55 degrees.The optimal temperature for storing wine is between 12º and 17º Celsius.
Wine matures with time and should only be kept for a certain period of time which differs for different wine. After reaching its peak, the wine will deteriorate progressively.
Catagory of Wine
Maximum Storage ...
Wines matured in barrels are sometimes known as 'wood Ports'.
Tawny Port and Colheita
Aging in wooden barrels ...
Merlot matures quickly. This grape has less tannins than Cabernets. It is one of the most productive grapes. Merlot is the perfect variety to accompany Cabernets.
Merlot can be found in several countries... as far as in Russia.
The grapes mature Fumin alone, may give rise to a long-lived red wine, rich body, to be used for aging, which goes well with the high quality of French oak barrels (barriques).
Round: Mature, full-bodied wine which is smooth, graceful.
Sangria: Great in the summer, it is a cheaper wine flavored with fruit (peaches, oranges, apples).
Sasa: Sweet wine high in sugar.
Barrel-aged/matured
This simply means that the wine has been aged/matured in a wooden barrel, usually made of oak, before bottling.
Any healthy, mature human can enjoy the sensual and psychic pleasures of moderate wine drinking. It requires no knowledge or skills other than bringing a glass to the lips and swallowing.
See also: Premature oxidation
The oxidation of wine is perhaps the most common of wine faults, as the presence of oxygen and a catalyst are the only requirements for the process to occur.
Round: A mature, full-bodied wine that is smooth and graceful.
Sake: A colorless Japanese wine made from fermented rice. It is usually served warm in a very small cups. Alcohol content ranges from 12% to 16%.
Maturo
A mature, ready to drink wine
Metodo Charmat
The sealed tank method of making sparkling wine ...
Cane: The mature (tan or brown, not green) shoot of a vine. If the color is green, it's a shoot; if the color is brown, it's a cane.
Cap stem: The small length of stem that connects each individual grape berry to its bunch.
The fragrance a mature wine gives off once it is opened. It develops the two aspects of the olfactory sensations -- aroma and bouquet.
Breed
Having the character, type, and qualities of its origin.
Madura (ripe) Mature, fully developed grapes.
Manchado (literally 'stained') A term describing blanco wines which are slightly pink in colour due to having been stored in tanks that have previously contained tinto wine.
The traditional Amontillado is a mature Fino that is fortified to give it a higher alcohol content (between 16% and 18%) and placed in barrels where flor cannot grow.
mellow: A term used to describe mature wine that has soft tannins and good balance.
mercaptans: A class of unpleasant smelling chemical substances containing sulfur.
A well-developed wine is one that has matured to the right degree and in the correct way; an undeveloped wine is one that needs aging.
Distinguished. Fine, with distinctive character, elegance and refinement.
Dried out.
A fine, mature wine should not be bitter on the palate.
Body: The weigh or viscosity of wine in your mouth, commonly expressed as full-bodied, medium-bodied or light-bodied.
As the wine matures and takes on more complex characteristics, the term can change to "bouquet".
Balance: Good balance refers to a wine in which the acids, tannins, alcohol, fruit and flavour are all in pleasing proportions.
A fine, mature wine should not be bitter on the palate.
Buttery: It refers to both flavor and texture or mouthfeel.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Less than fully mature grapes produce wines that are under ripe, and overly mature grapes produce wines that are overripe.
These slow changes are beneficial and are part of the maturation process, allowing some of the molecules typical of very young wine to gradually change into molecules more typical of mature wines.
Do the same with some mature vintages, from the 1960s or 1970s, perhaps, when there were a few decent vintages (as well as a good number of stinkers) to choose from, and I suspect the experienced taster would come to the same conclusion.
Auslese - (literally selected harvest) wines produced with very mature grapes and bunches are manually selected in the vineyard before being harvested.
Its an interesting phenomenon, but as time marches on the 1990 vintage may ultimately be downgraded by close followers of mature Australian wine. The reason?
Returning home from the Rhone and feeling nostalgic, I pulled out this little beauty, which proved to be mature but still youngish, although not really a wine meant for extremely long aging.
Port has been listed under grape types because as a matured and fortified wine (where brandy is used to stop the fermentation) the precise grape varities have correspondingly less influence on its final character.
By the time it is 21 years old, it is fully mature, but without the character further age will bring. By the time it is 40 years old, it has mellowed from a hot plum like flavor, to a soft nutty taste, full of complexity.
More mature grapes have more sugar. More mature grapes also tend to have lower levels of acidity, which makes the sugars more pronounced.
Matures earlier than Cabernet Sauvignon, with mid-late ripening. Moderate cold-hardiness. In California it is a popular varietal on its own and also as a percentage constituent of the red wine blend resembling Bordeaux claret called "Meritage".
The nose is wide open, beginning to mature, with rich ripe aromas of black cherry, earth, tar, black pepper, black raspberry, some eucalyptus and a hint of tobacco.
Champagne is located 90 miles northeast of Paris - the northernmost vineyards in France - where the grapes struggle to mature, yielding unripe fruit with higher acidity which happens to be ideal for distinctive sparkling wine.
Mature Bordeaux often smells of cedar wood.
Cellaring
Wine is fragile and needs to be treated with care.
Is late-budding and matures earlier than Pinot Noir with larger clusters. Widely grown in the Champagne (Aube) region of France. Used in a blend with Chardonnay to make "Blanc de Noir" style sparkling wines.
Once again we cannot express how important it is to maintain the right conditions for your wine to mature nicely. Your wine rack system has to maintain the right amount of humidity and temperature to keep your collection going.
Most red wines and some whites are fermented and/or matured in oak barrels of varying sizes. Oak adds flavour, texture and complexity to wines. Barriques hold 225 litres, hogsheads 300 litres and puncheons 500 litres.
Ripe: Suggesting aromas and flavors of thoroughly mature grapes. Ripe wines generally display richer texture and a stronger impression of fruit than wines with technically similar levels of sweetness made from less mature grapes.
precocious
Wines that mature quickly are precocious. However the term also applies to wines that may last and evolve gracefully over a long period of time, but taste as if they are aging quickly because of their tastiness and soft, early charms.
Matures earlier than Cabernet Sauvignon. In California it is a popular varietal on its own and also as a percentage constituent of the red wine blend resembling Bordeaux claret called "Meritage".
Soft
Mellow, well-rounded, mature tannins and little evidence of acidity
Spicy
Exotic fruit and spice flavors in whites, particularly Gewürztraminer, but also a peppery or cinnamony clovey perfume in some reds ...
Second Crop: Fruit that matures after the first crop has been picked; the clusters are usually smaller and the shoots weaker.
Shoot: The current season's stem growth that bears leaves and buds.
Fragile: An older wine, fully mature, of such age that it's declining.
Fragrant: General term for a wine with a full, accessible aroma.
Fresh: General term for a wine with good, pleasant fruit aromas and flavors.
FINO: A dry light sherry matured under Flor.
FLOWERS OF WINE: A white skin which gradually forms on wines exposed to air. This will decompose the wine eventually. (Not to be confused with Flor, a sherry film.) ...
CEDARY: Denotes the smell of cedar wood associated with mature Cabernet Sauvignon and Cabernet blends aged in French or American oak.
CHEWY: Describes rich, heavy, tannic wines that are full-bodied.
CIGAR BOX: Another descriptor for a cedary aroma.
No red wine matures into a great one without tannin. Gives grip in youth and softens and mellows with age. In young reds look for tannin with layers of underlying fruit.
 See also: Wine, Grape, Region, Red, Fruit
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