Neutral spirits
An alcoholic spirit purified in the still to a minimum of 95 percent of absolute alcoholic purity. The proof, which is calculated as twice the percent alcohol, is 190.
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Neutral
A wine lacking distinctive or recognizable flavor and/or odor. A common descriptor of ordinary blended wines.
New oak
A term used to indicate barrels that are brand new.
Neutral: Describes a wine without outstanding characteristics, good or bad.
Pedestrian: Plain.
Potent: Describes a strong, intense, powerful wine.
Neutral:
Generally used to describe a wine
without any outstanding characteristics,
but with no particular bad ones, either.
Neutral
A neutral wine is void of any notable characteristics. However, this ordinary wine is not necessarily a bad wine.
New World Wine
Wine from North and South America, Australia, New Zealand and South Africa.
Neutral grape, widely used in Liguria and the Cinque Terre, but is also found in Tuscany. It gives a white wine with pale straw yellow color, sometimes greenish, marked by the scent of grass of the field.
Neutral, drought-resistant Spanish variety grown mainly around the La Mancha region with the dubious distinction of being the world's most widely planted vine variety.
Albana (white) ...
"If it's neutral you're looking for, just use vodka," he sniffed, forgetting perhaps just for a moment, who was paying for his U.S. tour.
Bentonite: Neutral, powdered clay that binds with proteins and settles out of the wine, aiding stability and clarity.', '', 250)"; onMouseout="hideddrivetip()"Bentonite ...
wikiHow is a carbon neutral website
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Water has a ph of 7 and tastes ""neutral""; a healthy human digestive system has a pH range from 1 to 2. Wine pH is between 2.9 and 4.2, lower value wines generally taste ""tart"" while higher-pH wines taste ""flabby"".
Obscure, heavy bearing, white-wine variety historically used to produce a light neutral wine for blending, or distillation for use in brandy-type fortified wines, in France. Presently found in Australia, France and Switzerland.
Just like for the production of Port, some wine's alcohol is being added to the must while it is fermenting, neutralizing yeasts and leaving a considerable quantity of residual sugars to the wine.
The grape itself is relatively neutral and takes on its individual character from the climatic conditions where it is grown and from winemaking techniques. In the cool, northerly region of Chablis in France, the white wine can be steely and lean.
Chemically neutral, stainless steel neither adds nor takes away flavors in wine.
The Palomino grapes are lightly crushed and the free run juice is immediately drained off to be fermented using a neutral yeast.
White wine will neutralize red wine and will make it easier to lift the color off of your carpet or clothing.
'Brett' is often associated with high pH reds because it is only volatile at neutral or high pH. Its presence can be confirmed by rubbing some wine between clean hands and sniffing the palms for the characteristic meaty note.
First, it is chemically neutral, neither adding nor taking away flavors in the wine.
The wine possesses good colour, is rich and though it may be comparatively neutral on the palate, it is more usually quite astringent when young, high in acid and alcohol, but perfumed and it will soften with age.
DESSERT WINE Has two meanings: Fortified wine - eg: Sherry - where alcohol is added in the form of Brandy or neutral spirits. Sweet or very sweet wines of any alcohol level customarily drunk with dessert or by themselves and usually in small amounts.
Barrel Fermentation: Wine (usually whites) fermented in, typically, 55-gallon oak barrels rather than neutral containers such as stainless steel.
If an indicator chemical (such as phenolphthalein) has been added to a sample of the liquid being tested, then a color change will occur at the point when all of the available hydrogen ions in the acids have been neutralized by the base.
To be confusing it refers to wines that are not naturally sweet at all, but have had neutral grape spirits added to them to stop the fermentation process while there was still some unfermented sugars left. The process is called "fortification.
Fortified wine - eg: Sherry - where alcohol is added in the form of Brandy or neutral spirits.
Sweet or very sweet wines of any alcohol level customarily drunk with dessert or by themselves and usually in small amounts.
Wine: Because of lower acid, the wine is harmonious, neutral in taste and flavour, with colour grandiosity.
Blue Ruländer (Pinot noir, Pinot nero, Blauer Burgunder, Spätburgunder, Kisburgundi) ...
Auxerrois: Also known as Malbec or Cot, Auxerrois creates a neutral wine, fruity and soft. It is mainly grown in Luxembourg and Canada. In Alsace it is ofted blended with the Pinot Blanc grape.
The Coppola winemaker allowed the Viognier to express itself in all its uniqueness, fermenting it in neutral stainless steel. The result is a very clean, pure expression of the varietal, sans the oily texture that sometimes carries the wine.
lees are the solids left at the bottom of a fermentation vat after fermentation. Relatively neutral-tasting white wines are often deliberately given prolonged lees contact and even lees stirring to generate more flavour and make them more ...
A class of wines that have been made sweet by interrupting the fermentation process with the addition of a neutral distilled spirit. The spirit kills the yeast before they have finished converting all of the sugar.
Used to produce a very neutral white wine for stretching blends consisting of select varietals in order to create the so-called "jug" wines made by the bulk producers.
A wine that has had its alcohol content raised by the addition of neutral grape spirits. For example, Port, which is about 20% alcohol by volume, is a fortified wine.
FULL BODIED ...
Fortified: Denotes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits.
Foxy: A term used to describe the unique musky and grapey character of many native American labrusca varieties.
Acidity in foods can increase the bitterness in tannic wines
Citric acid present in foods will lower or neutralize acidity in wine
High concentrations of Vinegar can prove difficult to pair with any wine
Saltiness: ...
Widespread but rather forgettable Italian white grape, producing a neutral dry white wine.
Web-weaving by Cliffwood Organic Works ...
The lower the pH (red litmus paper), the higher the acidity; neutral pH is 7 (green litmus paper) and higher than 7 is alkaline or basic (blue litmus paper). Most wines have a pH of between 3 and 4, so they are acidic.
Modern slang for an "earthy" wine with strongly organic qualities, may be complimentary, neutral or negative depending on its intensity and the taster's personal preference.
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pH: A technical term relating to a compounds acidity/alkalinity. With a scale of 1 to 14, 1 is the strongest acid, 7 is neutral & 14 is the highest alkalinity.
Liebfraumilch: A blended German white, semisweet and fairly neutral, which accounts for up to 50% of all German wine exports.
Catchall term for a wine that gives a broad flavor description that's difficult to specify: "Undifferentiated" fruit. A synonym might be "neutral," and neither term is likely to turn up in the notes on a wine that excites the taster.
like this: 1) Crush red grapes, preferably by foot in the traditional way but rarely done anymore; 2) Macerate in a tank for a day to kick-off fermentation and convert the grapes' sugar to alcohol; 3) Halfway through fermentation, add neutral grain ...
It has found such a reason, as an excellent source of neutral base wine, rich in rasping acidity, just perfect for distillation, and so the fruit is welcome in Cognac and Armagnac, just to the south.
If notability cannot be established, it may be listed for deletion or removed. Tagged since May 2009.
It is written like an advertisement and needs to be rewritten from a neutral point of view. Tagged since May 2009.
alternative to the traditional cork closure for wine bottles (which is a limited resource made from the sap of the endangered cork tree), particularly for wines that are likely to be drunk fairly soon rather than cellared. Stelvin is neutral for ...
Wine aged in new oak barrels takes on some of the compounds in the barrel, such as vanillin and wood tannins. After 3 or 4 years, most of a barrel's flavor compounds have been leached out and it is well on its way to becoming "neutral." ...
A fortified wine is one whose alcohol level is increased by adding of neutral grape spirits. Examples include Madeira, Port, and Sherry.
NEUTRE (NEUTRAL)
It is said of a wine without personality
NIELLUCIO
Black type of vine planted in Corsica, who gives wines of guard of high quality (in particular in Patrimonio).
NOUAISON
Appearance of the grapes after flowering.
NOUVEAU (NEW) ...
The fermentation process is also manually stopped and a neutral alcohol is added to the wine. vin grisAn old term which seems to have fallen from common usage. It describes 'grey' wines - really very pale rosés.
 See also: Wine, Bottle, Grape, White, Taste
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