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Glossaries > Beverages > Mellow
Melon de Bourgogne Meaty (see also Fat, Oily)
Mellow ...

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.
Meritage ...

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.

~: a soft, smooth, often sweet-edged wine a "jug red" and a well-aged Cabernet-Sauvignon or Zinfandel may all be ~.

~ - A soft, easy drinking and well matured wine (usually reds or port). Mature and soft.
Mercaptans - Foul-smelling compound derived from a problem with hydrogen sulphide, which gives a smell of onions, garlic, burnt rubber or stale cabbage.

~ (Fondu)
Describes wine, usually aged, in which the different characteristics have blended together resulting in a harmonious, very well balanced whole.
Mildew (Mildiou)
A disease caused by a parasite fungus that attacks the green parts of the grapevine, especially the leaves.

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.

A descriptor for a likely well-aged wine that's soft and smooth, with no bite or harshness.
Meritage ...

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
Snoothrank: ...

A ~ 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
Brewery: Abita
Style: Brown Ale ...

~, 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 that's hard to drink Angular a wine that has ...

~ 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.
Minerality A sense of mineral-ness in the wine, flavors of slate, shist, silex, etc.

Aged wine with a ~ flavour/colour and ready to be consumed.
Meaty' wine is full-bodied, firm in structure, and considered “chewable'.

Aging: The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), ~ness (in tannins and other phenols) and unique character and complexity.

A hard, strong structure in a fine wine that will take many years to ~ and soften. A metallic taste, reminiscent of iron, also appears as a nuance in some wines.
Lacy. Intricate, full of subtle, harmonious smells and flavors, delicately bound together.

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 ~ 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. Dry, full-bodied red wines are often improved by decanting, especially when young.

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 ~ed 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. If you find chicken, pork chops or fish on the plate and you are set on a red wine, then a Merlot or Pinot Noir would be a safe bet.

Taste being subjective, some palates respond more warmly to youthful charm than ~ (or potentially crusty!) old age. French wine drinkers, for example, are known to enjoy their Bordeaux in the bloom of youth, while we British tend to favour the other extreme of the Claret life cycle.

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, ~ June, which resulted in the development of an abundant crop. However, poor weather in July and August affected the ripening of the grapes.

To allow a wine to 'breathe' by exposing it to oxygen. Helps to ~ and develop its full flavors, especially red wines (decanting).
Persistence of a sensation (flavor) when you swallow the wine that may linger in your mouth for some time.

A relatively full red wine with tannin and a fixed acid content can develop complexity subtlety and smooth ~ness with age. Lighter wines with lower tannins are drinkable sooner but may not reach the same level of complexity Chardonnays and Rieslings, mature well over several years.

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 ~s to purple then bluish tones, the acidity ~s with it.

Candle-lit treasures of ancient Bordeaux, golden brown Sauternes, ~ed California cabernet, and crusted Port await behind an iron gate. The wine cellar conjures up different images to different people. But whatever the image, it is simply a place to store wine.

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, ~, syrupy, petillant, sparkling, madeirized...
White wine can be drunk on any occasion: before, with or after a meal, and even between meals.

The trouble with salad is vinegar! 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 '~', but in the context of wine means sweet or medium sweet. You'll often find this term on bottles from the Loire.

Round; Rounded
In the world of wine tasting, a well-balanced, ~, full-bodied wine is sometimes referred to as round, its flavor rounded. The term is similar to fat.

Soft Tasting term, usually complimentary, indicating a wine with a ~, unaggressive character. Also used to qualify fruit and tannin.
Solera (Sp.) System by which Sherry is aged.

Flavor can also vary, depending on the manner of cooperage, or barrel-making. Wooden barrels also allow a degree of oxidation that can ~ a wine.

* Wines by weight or taste profile. At quite a few new stores, such as Pour in New York City, wine is grouped by taste, such as "Bright," "Plush" and "~." At others, such as Vino Vino in New York, wine is arranged by weight, from lightest-tasting to heaviest.

Used to describe very tannic or high-acid wines. Not soft or smooth. Unpleasant. The aggressiveness of certain young wines may ~ over time.
Red grape variety. Greek.

Malolactic: A wine-making process in which the wine is put through a special fermentation that converts its malic acid into lactic acid. The result is a soft, ~er wine that some wine lovers find "flabby" but that's very popular in the marketplace.

Producer of the finest dry whites, full bodied, richly flavoured and capable of great complexity. Can be fresh and minerally, nutty and ~, or lively and tropical.

Minor grape found in the Trentino region of Italy. Used for making full-bodied fruity, ~ red wines best served chilled and considered good value in better vintage years.

During this maturation process in the bottle, the raw, tannic, spirit-like quality of young Vintage Port gradually evolves into a smooth, ~ richness, and the wine develops a lovely perfume. At its best, old vintage Port is without question one of the greatest of all dessert wines.

Do all the components seem to be in balance? If you think the wine (especially young red wine) is too astringent, consider that it might improve and ~ or "open up" with age. Or is the wine ready to drink now? What kinds of food might go nicely with this wine?

When ripe and subject to a little judicious oak ageing, the Cabernet Sauvignon ~s into an attractive, alluring and very complex wine. Even in the New World it has a tendency to outlive a pure Shiraz for example.

A natural component found to varying degrees in the skins, seeds and stems of grapes. It can also be found in oak barrels. It is mostly prominent in red wines. It acts as a natural preservative and helps wine age. It creates dry, puckering sensation in young red wines and ~s with aging.

Red varietals run from brickish red and nearly transparent (may be older, ~) to deep opaque bluish-purple (expect young, brash, tannic). Bright pink rosé or blush wines are often youthful, while orangey-bricky ones are usually past their point of prime drinkability.

Also known as Trollinger in south Germany. A variant found in the Trentino-Aldo region of Italy is known as Schiava Gentile and is locally used for making full-bodied fruity, ~ red wines best served chilled and considered good value in better vintage years.

Qualifier generally applying to soft white wines being located between the dry ones and the liqueur-like themselves ones. Also says itself, with tasting, of one at the same time fatty and not very acid wine.

Barrel aging can make a wine ~er, for example softening its tannins. Excessive oak aging, noted often with Chardonnays, can ruin a wine's taste. As might be expected, American oak is more powerful and less subtle than French oak.

See also: See also: What is the meaning of Wine, Grape, White, Red, Taste?

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