Glossaries > Beverages > Mellow
Melon de Bourgogne Meaty (see also Fat, Oily)
: A wine that is soft and smooth with no overwhelming overtones.
mellow: A term used to describe mature wine that has soft tannins and good balance.
A way to describe smooth, soft wine with low acidity.
Mellow: Smooth and soft, with no harshness.
Merlot: A lauded red grape popular in Bordeaux and throughout the world; large amounts of Merlot exist in Italy, the United States, South America and elsewhere.
Smooth and soft, with no harshness.
Wines with the smell of mold or rot, usually from grapes affected by rot or from old moldy casks used for aging.
Mellow: a soft, smooth, often sweet-edged wine a "jug red" and a well-aged Cabernet-Sauvignon or Zinfandel may all be mellow.
- A soft, easy drinking and well matured wine (usually reds or port). Mature and soft.
Describes wine, usually aged, in which the different characteristics have blended together resulting in a harmonious, very well balanced whole.
Smooth and soft, with no harshness.
Merlot became a brand name wine in the 1980s because of its smooth, rich, easy-drinking flavors and texture.
Soft, smooth without harshness.
An unpleasant, rubbery smell of sulfur. This is mainly encountered in very old white wines.
, nice wine for the price Read More
Wine review by bobcatpunk
A mellow red wine and a smooth, silky texture that will leave no acidity on the palate.
Healthy, lively, firm, and youthful. Opposite of insipid and flabby.
A very dark beer; sweet malts, toffee-chocolate flavors
Style: Brown Ale ...
Mellow, well-rounded, mature tannins and little evidence of acidity
Exotic fruit and spice flavors in whites, particularly Gewürztraminer, but also a peppery or cinnamony clovey perfume in some reds ...
Thin a wine that has acidity but little substance Cliff-Edge the taste of a wine disappears quickly Hollow a wine with no mid-palate a wine without major intensity Short a wine with short lasting flavor Austere a wine ...
Mellow A wine with a soft texture that is nearing the peak of its maturity.
Midpalate A tasting term for the feel and taste of a wine when held in the mouth.
Aged wine with a flavour/colour and ready to be consumed.
“Meaty' wine is full-bodied, firm in structure, and considered “chewable'.
A hard, strong structure in a fine wine that will take many years to mellow and soften. A metallic taste, reminiscent of iron, also appears as a nuance in some wines.
Barbera has tannins and a traditionally high acid content.
Barolo - Barolo is a masculine and complex wine. You will find deeply intense dark fruit flavors with hints of leather and tobacco in this wine.
2 Oxidization Decanting facilitates oxidization of the wine, turning a vigorous young red wine more mellow and round. 3 Bouquet 4 Sediment It helps the development of the aroma, bringing out the bouquet of the wine.
Many wines benefit from decanting (pouring into a special bottle with a wide surface area), which exposes the wine to more air and can act to tannins and balance flavors.
It's a little sharp immediately out of the bottle, so let it sit and evolve for 10-15 minutes and you will be rewarded with a smoother texture and more mellowed flavor.
A more Merlot for those who prefer their fruit forward and a Cab if that's your standard palate preference will also give the meat a hand-up.
Riojas made in a modern style have forward fruit and just a little oak; the more traditional, more complex ones are mellower and oakier. The newly fashionable Ribera del Duero region produces delicious blends in a bigger, richer, fruitier style.
Because it makes a smooth and red wine, it has become an "entry" wine for new red-wine drinkers, especially those inspired by recent publicity about red wine's purported benefits for cardiovascular health.
Some hail fell in an otherwise unexceptional spring, which was followed by a warm, mellow June, which resulted in the development of an abundant crop. However, poor weather in July and August affected the ripening of the grapes.
A relatively full red wine with tannin and a fixed acid content can develop complexity subtlety and smooth ness with age.
Wine acids also affect the actual color of the wine. In red wine, the color signifying the most acidity is bright red. As the color mellows to purple then bluish tones, the acidity mellows with it.
By the time it is 40 years old, it has ed from a hot plum like flavor, to a soft nutty taste, full of complexity. As the port continues to age, it starts to loose some of its strength and intensity, but gains complexity and character.
On the other hand white wines present a larger variety of tastes: very dry, dry, semi-dry, mellow, syrupy, petillant, sparkling, madeirized...
White wine can be drunk on any occasion: before, with or after a meal, and even between meals.
The moment you introduce this ingredient to a dressing you’ll spoil any wine being served. Using er vinegars like balsamic or rice vinegar can help, but one of the best tricks is to substitute vinegar with something else.
French term which translates as 'mellow', but in the context of wine means sweet or medium sweet. You'll often find this term on bottles from the Loire.
See also: Wine, Grape, White, Red, Taste