Oily :
Wine of which the appearance and the consistency oil : it is a "sick" wine
Onctuosité : ...
Oily
Tasting term describing the fat sensation of a wine with high glycerin and low acid content on the palate.
Oily: Pips and stalks in grapes can inject .oily. flavours into a wine. Not good.
Oxidation: The presence of oxygen causes wine to decompose, turning it eventually to vinegar. Higher temperatures speed the process.
oily : A wine with a viscous texture. Some varieties of grape such as Gewürztraminer and Pinot Gris often produce wines with this texture.
OILY
Describes the vaguely fat, slippery sensation on the palate in contact with the combination of high glycerin and slightly low acid content. Mostly encountered in high quality Chardonnays and late harvest sweet wines.
Tahini
An oily paste made from ground sesame seeds. A sweetened dark variety also exists. Available in health food stores and the ethnic section of most grocery stores.
Fleshy: Full, oily, rich wines which produce a sensation of thick body on the palate.
Flinty: A stony taste in wines.
Floral/Flowery: Wines pleasant in aroma, reminiscent of the perfume of some flowers.
profile of Sauvignon Blanc does not lend itself well to dishes containing disproportionate amounts of butter or cream (use only with balancing ingredients like lemon and capers, lest the wine turns unpleasantly sharp and the dish too fatty or oily).
occasionally oily
PINOT GRIS / pinot grigio, often lightly copper-coloured, can be a sort of halfway house between the more neutral-flavoured PINOT BLANC and the overtly spicy and fragrant GEWURZTRAMINER with a smokiness, ...
The chemical composition of wine makes it a natural accompaniment to many foods, since the mild acidity of wine contrasts with the oily or fatty content of some foods.
Australian Rieslings are noted for their oily texture and citrus fruit flavors in their youth and a smooth balance of freshness and acid as they age.
Really, when you talk about a wine's body or mouth feel, you are describing how thick or thin, how oily or watery it feels in your mouth. Your tongue and mouth can sense all sorts of textures.
When picked too late, the grape produces wine that is oily and lacks perfume. Winemakers in the Condrieu often pick the grapes with a level of sugar that will produce wine with alcohol in the 13% range.
New South Wales, Australia
The best are dry, lemon tinged when young, thick, almost oily and ripe with bottle age.
Queensland, Australia
Fat with tropical fruit, even pineapples when young. Thick and toasty with age.
Fleshy: Used to describe full, oily, rich wines of substance which produce a sensation of thick body on the palate.
In fact, the combination of its strong, heady, perfumey scent, exotic lychee-nut flavor and heavy-oily texture can be overwhelming and tiring to many palates.
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.
Amontillado and Oloroso goes better with oily fish, Serrano ham (jamón), sausages, meats, and strong cheese. Cream and PX are in the sweet wine category and can go with desserts and pastries. For Spanish food and drink ideas visit La Tienda.
High in the hills of a remote part of southern China, the villagers claim to have discovered the secret of long life: rice wine, drunk more or less all day long; snake wine; and a soup made from the oily seeds of the cannabis plant.
Oily A generally full bodied wine with a viscous mouthfeel. If the wine is lacking acidity, this term maybe used in conjunction with flabby.
Opulent A rich tasting wine with a pleasing texture mouthfeel that is well balanced.
Pair Viognier with mild curries, grilled fish, scallops, shrimp glazed ham, grilled chicken, oily nuts such as macadamias and cashews, Emmental cheese, chicken in a ginger or orange sauce, turkey tetrazzini, chicken korma or tika, fried food, ...
 See also: Wine, Sweet, White, Character, Light
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