Nose: The smell or bouquet of a wine. To 'nose' a wine is to smell it.
Nose
A wine`s aroma; a "good nose" is desirable, while an "off-nose," meaning the aroma is defective or offensive, is not.
Nutty
Nutlike aromas typical of sherries and mature white wines.
Nose
A tasting term synonym for the aroma or bouquet of a wine. The nose of a wine describes how a wine smells.
Nutty
Tasting term describing the aroma of wines that have been exposed to air. Nutty is a close term to oxydized.
Nose :
We speak about the nose when we are talking about a wine's bouquet.
Octave : ...
Nose
Term frequently used in place of "smell" or "aroma," as in "The nose of this wine is very flowery."
Nutty
Having a nutlike smell or taste; often said of sherry.
Nose
A tasting term that describes how a wine smells.
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Nose
A tasting term. The 'nose' of a wine describes how a wine smells.
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Wine of the Week ...
Nose: The character of a wine as determined by the olfactory sense. Also called aroma; includes bouquet.
Nouveau: A style of light, fruity, youthful red wine bottled and sold as soon as possible. Applies mostly to Beaujolais.
Nose: See 'Aroma'
Palate: The feel and taste of wine in the mouth.
Quaffer: A wine to drink (not sip).
Nose: Slightly more subdued than the "regular" Nouveau, with similar red cherry aroma. A slight touch of earth and black cherry. To my nose, this smells similar to a "regular" Beaujolais-Villages.
Nose
Tasting term. Wine is assessed by taste (the PALATE) but also by smell (the nose).
Oenology
The science of winemaking. Spelled Enology in the USA.
Nose: Synonymous with bouquet; the sum of a wine's aromas.
Nutty: Aromas or flavors that suggest nuts. It can be a "good-nose" or an "off-nose." ...
Nose: The aroma or bouquet of a wine determined though one's olfactory senses.
nose: The smell of a wine.
nouveau : (French) A fresh fruity and youthful red wine ready for consumption soon after harvest/production.
Nose. How a wine smells.
Oak. Wood used in winemaking to add complexity and various flavors to wines often fermented and/or aged in oak barrels.
Nose
Another term for aroma.
Nutty
Bouquet that develops in aged white wines and in fortified wines such as sherry or Madeira.
Nose Bouquet.
Off-taste Unclean, tainted or diseased wine; not necessarily undrinkable.
Nose
Nose refers to - you guessed it - the smell of wine, including the aroma and the bouquet.
Petillant
A petillant wine is somewhat sparkling, or carbonated, but not as much as Champagne.
Nose: Synonymous with bouquet; the sum of a wine's aromas. Oaky: A term used to describe woody aromas and flavors; butter, popcorn and toast notes are found in "oaky" wines.
nose
The general smell and aroma oa wine as sensed through one's nose and olfactory senses is often called the wine's nose.
Nose: Wine taster's term for the overall smell of a wine, its aroma and bouquet only more so!
Nutmeg: Pleasant spice, akin to "cloves," typical of some reds, particularly those aged in oak.
Nose - A tasting term for the aroma or bouquet of a wine.
O
Oak chips - Small pieces of oak wood used in place of oak barrels in fermenting and/or ageing wine.
Nose: Term used by wine enthusiasts to describe the smell of a wine.
Oak: Wood used for the construction of barrels, it imparts flavors and tannin to wines during the barrel aging process.
Nose
Describes how a wine smells.
Nutmeg
Pleasant spice, akin to 'cloves,' typical of some reds, particularly those aged in oak.
Nose
refers to the aroma of a wine, or the act of smelling the wine
Nouveau
wine made to be drunk immediately after harvest ...
NOSE: The aroma or bouquet.
NOUVEAU: A style of light, fruity, youthful red wine bottled and sold as soon as possible. Applies mostly to Beaujolais.
Nose
1. The thing between your eyes on the front of your face. Your nose gives you much more useful information about the characteristics of a wine than your tongue. 2. Another term for the smell, aroma or bouquet of a wine.
Nose
The way a wine smells.
Nouveau
Young, immediately drinkable wine.
NOSE
Not the fleshy sense-organ/projection on the human face. Is near synonym word for "aroma" and includes "bouquet".
NOSE
Synonym word for "aroma" and includes "bouquet". Strictly applied it refers to the totality of the detectable odor, (grape variety, vinous character, fermentation smells), whether desirable or defective, found in a wine.
Nose
The bouquet is the total smell of the wine. The flavor of foods is first experienced by the nose. The aroma of the wine, which is the smell of the grapes, reveals a lot about its flavor before actually tasting it.
"Nose": the bouquet, aroma, or scent of a wine.
Oenology, (or enology, see definition above), is the science of wine and winemaking. An expert in the field of oenology is known as an oenologist.
Nose: The odor of a wine, including aroma and bouquet.
Nouveau: Term used to describe a Beaujolais-like wine: Young, fresh, fruity and neither wood-aged nor complex.
second nose
the more studied reflection gained by swirling the wine in the glass to release more than it does on the first impression
cherry-like ...
Nose. the generic term for the smell of a wine.
Nouveau. literally, "new." Wines made to be drunk quite young, within a few months of harvest.
Nose
The nose of a wine - its bouquet or aroma gives major clues to the style of wine you are about to drink.
- O - ...
Nose
The smell of the wine, its aroma and bouquet. A wine may have a "good nose" or an "off-nose"
Nutty
Nutlike aromas that develop in certain wines, such as sherries or old white wines.
Nose
A term for aroma and bouquet. The character of a wine as determined by the olfactory sense.
Nutty ...
NOSE: The 'nose' of a wine describes its smell or aroma.
NUTRIENT: Provides an easy accessible form of the nitrogen, amino acids, trace elements & vitamin B1 required by the yeast.
A nose of fresh-mown grass, mixed with ice-cold lemonade and some tangy grapefruit thrown in for effect.
The nose opens with berry and plum fruit with a shot of tobacco and leather. It's dark purple in color and the ripe boysenberry fruit is lush in the mouth with peppery spice and leather tones.
On the nose, stewed tomatoes mark the first impression, followed by blueberry and vanilla. Interesting to note that this wine is a blend of 60% Carmenere and 40% Carignan. The palate echoes the blueberry and ends with warm peppery spice.
[edit] Nose A tasting term for the aroma or bouquet of a wine.
[edit] O
[edit] Oak chips Small pieces of oak wood used in place of oak barrels in fermenting and/or ageing wine.
Smell or "Nose"
Swirling the wine in the glass allows its aromas to be liberated into the air, so give your glass a whirl and then take a deep sniff. What are you looking for?
Also known as the nose, the smell of the brewed leaf and the resulting liquor.
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Assam ...
Nose. The sum total of all odors in a wine.
Nutty. Recalling nuts in flavor. The smell and taste of hazelnuts and walnuts are often associated with wines affected by flor. The flavor of almonds may be found in fresh, young white wines.
Dense: Describes a wine that has concentrated aromas on the nose and palate, desirable in young wines.
Depth: Describes the complexity and concentration of flavors in a wine.
Lift your glass, and hold it directly at the tip of your nose. Examine the color of the wine; if you can, hold it up in front of a lightly-colored background so you can really see what's inside.
Perceive directly by the nose, unlike the flavours of mouth, the odors of the wine can be of a large variety, pointing out as well the fruits or the flowers that the venaison.
OEIL (BUD)
Synonymous with "bourgeon" (bud).
OENOLOGIE (OENOLOGY) ...
There are a few very important things to note when we "nose" a wine. It is suggested to first smell the wine before swirling, noticing the delicate aromas. Next, swirl the wine and smell again after it is at rest.
However a glass of good Sagrantino begins to fascinate the taster with its dark and deep red color and, after passing it under the nose, it is pretty hard to be indifferent to its strong aromas of black fruits, especially blackberry, ...
All bubbles will stimulate the nose and tongue and, when burst, release flavors and aromas.
Color can be an indicator of what the nose and the mouth might expect. Clues as to the grape varietal identity and the age of wine can be revealed by its hue and transparency or opacity.
The nose is aromatic and delicate when produced from grapes grown in a cool climate with lime and citrus fruit and sometimes slightly spicy.
Aspirate through the wine: With your lips pursed as if you were to whistle, draw some air into your mouth and exhale through your nose. This liberates the aromas for the wine and allows them to reach your nose where they can be detected.
The reason for this is if you allow the wine to fall into your mouth without effort your nose will breathe in the aromas.
Bury your nose into the glass - as much as possible without getting it wet! - and take a nice long whiff. Now take a moment and let your olfactory work.
Tip the glass up and stick your nose in it and inhale. Some tasters claim that you can get more aroma by holding your nose an inch or so above the glass after swirling.
Just recall how little you can taste food or drink when you have a cold or a stuffed-up nose. The smell of a wine is described in a general sense as its nose. "Aroma" and "bouquet" are also used.
You must not hesitate to dip your nose deeply in a glass of wine. By developing your sense of smell, you become capable of associating aromas to the smell of wine.
 See also: Wine, Aroma, Fruit, Grape, Red
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