Odors
Sensations caused by the volatile components of wines, including aroma, bouquet and "off" odors.
Off-dry
Very slightly sweet.
Off Odors: Undesirable odors from a variety of sources ranging from moldy fruit to improperly or overly aged bottled wine.', '', 250)"; onMouseout="hideddrivetip()"Off Odors ...
Aroma: odors in the wine that originate in the grape. To be distinguished from bouquet.
Astringent: Harsh, drying, tactile sensation in the mouth caused by high tannin levels. The opposite is smooth.
Foxy: the odors and tastes of wines made from many of the American species of grape (i.e. vitis labrusca). A flavor substance called methyl anthranilate is partially responsible for this characteristic.
Term describing odors deriving from varietal yeasts carried on grapeskins, molds etc. Includes both desirable and undesirable characteristics.
Thought to allow off-odors to bow off in older wines, and to soften aromas in younger ones. aftertasteThe taste left on the palate after the wine has been swallowed.
The odors and flavors that linger in the mouth after swallowing or spitting out the wine. Usually the hallmark of a complex wine.
Aging
Holding wines for a period of time in barrels, tanks or bottles.
Aggressive ...
A variety of fruit odors and tastes, apart from the obvious one of grapes, may be discerned in wine apple, apricot, black currant, blackberry, blueberry, cherry, citrus, peach, pear, plum, ...
Qualifier of odors come from perfumery and including/understanding, inter alia, vanilla, incense, resin and benzoin.
BAN DES VENDANGES (AUTORISATION OF THE GRAPE HARVEST) ...
BALANCE - Refers to all of a wine's components of acidity, alcohol, sweetness, astringency, and flavor (odors perceived in the mouth along with taste) are harmonious; no single component is obtrusive.
For instance, if placing the wine cellar in the kitchen area, choose one that offers odor-control features so that the wine is protected from the cooking smells and other odors.
The Aroma Wheel is a kind of pie-chart that lists, categorizes and groups hundreds of smells and odors that may be present specifically in wines.
Depending on the bouquet, you may then notice a profound difference in the odors emerging. Aroma is a smell that originates from the actual grape, with very clear cut characteristics. Aroma is most prevalent in young wines.
Methoxypyrazines are a class of chemical compounds that produce odors. The odors may be desirable, as in the case of certain wines, [1] [2] or undesirable, as in the case of the Asian Lady Beetle which produces isopropyl methoxy pyrazine.
The added oxygen would also limit the reductive quality of Barbera and limited the occurrence of off-odors of hydrogen sulfide that would occur in some examples.
It is often noticed that wines which exhibit off odors or tastes when first opened may be improved by air exposure prior to serving.
Although barrel fermentation and oak aging aren't as common for Sauvignon Blanc as it is for Chardonnay, some producers do this to add some complexity, and others, unfortunately, to hide aggressive vegetal odors.
Clean: A wine with no offensive odors or tastes.
Cloudy: A dull, hazy color in wine, more often common in homemade wines once they start to go bad.
Cloying: Overly sweet, and lacking the correct amount of acidity to give the wine balance.
In wine tasting this term refers to wines that do not have any noticeable unpleasant or out of the ordinary odors or flavors. Modern wine making has ensured that most wines today are clean.
Crystal is more porous than your regular glassware and can absorb all sorts of tastes and odors. Whether it's soap, detergent, chlorine, or even coffee aromas from a shared kitchen cabinet, crystal absolutely must be hand washed.
Clean: A wine with no offensive odors or tastes.
Cloudy: A dull, hazy color in wine.
Cloying: Overly sweet, and lacking the correct amount of acidity to give the wine balance.
Bouquet
A combination of wine odors - that of the grape variety (see "aroma"), plus others that develop in the wine during fermentation and aging in oak.
Aroma: The primary smell of a young, unevolved wine, consisting of the odors of the grape juice itself, of the fermentation process, and, if relevant, of the oak barrels in which the wine was made or aged.
Before you taste make sure there are no distracting odors in the room, like cooking smells or perfume. The only thing you should smell is the wine in your glass.
Off-flavors (also off-aromas or off-nose)-Not quite right; flavors or odors that are not correct for a particular type of wine; opposite of clean; defective.
Open-Revealing full character.
Try the barrel with about 1 bottle of port as a sample to check that it doesn't pick up any off flavors or odors. Leave the sample in the barrel for a week and try it. If the port has bad odor repeat step #2 or buy another barrel.
4 ...
Off-flavors, Off-aromas
Defective flavors and odors.
Open
Fully developed flavors and aromas.
Aerate: Exposing the wine to oxygen either through decanting or allowing the wine to "breathe" in an opened bottle or glass. Thought to allow off-odors to bow off in older wines, and to soften aromas in younger ones.
Some wines can also develop off odors or a bottle stink that blows off with a few minutes of aeration.
"Aroma" and "bouquet" are also used. The nose of a wine will vary in intensity and distinction according to its age, grape variety, origin and quality, but it should always be clean-that is, free of unpleasant odors.
A wine that has been oxidized, is considered faulty and may exhibit sherry-like odors.
 See also: Wine, Grape, White, Flavor, Fruit
|
