overripe
An undesirable characteristic; grapes left too long on the vine become too ripe, lose their acidity, and produce wines that are heavy and balance.
PRUNEY
Overripe, sun-dried grapes can induce an undesirable pungent quality into table wines; sometimes compared to "the taste of dried prunes".
PUCKERY (see also HARD, TANNIC)
Synonym for ASTRINGENT.
Gamey Overripe flavour.
Glycerol Colourless, sweet-tasting flavour that adds body to a wine.
Gravel/ly Minerally, earthy quality ...
Pruney
Overripe grapes can induce an undesirable taste, sometimes compared to dried prunes, to wines..
Pruning
Related to canopy management, pruning is the act of trimming, cutting away or removing what is superfluous on the vine.
The condition of overripeness, usually of soft-ripended cheese, where the aroma and .
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Ammoniated or Ammoniacal ...
ausbruchSweet Austrian wine made from overripe, medium-shriveled grapes affected by Botrytis cinerea. ausleseA term used in Germany to indicate wines grapes of very high degree of ripeness-literally, selected.
Beerenauslese is made from overripe grapes that are hand-picked and are pressed separately from the other grapes. These grapes are fully infected with botrytis cinerea or noble rot which shrivels them. This concentrates the sugar.
pruney Wines produced from grapes that are overripe take on the character of prunes. Pruney wines are flawed wines.
Also ripeness - or better to say, the overripeness - of the grape plays an important role in the final result, as this natural process gives the increasing of sugar and the exaltation of "ripe" aromas, while diminishing acidity.
If you're looking for an over-the-top, overripe wine that's bursting with fruit and commanding your attention, don't buy this wine.
When harvested overripe the wines can taste jammy and may have aromas of stewed black currants.
Thanks to a gift from nature - two relatively "normal" vintages in Europe in 2004 and 2005 following the bizarre hot vintage of 2003 with its massive, overripe wines from much of the Continent - it appears that at least some wine enthusiasts are ...
Probably the main attraction of Viognier is its potentially powerful, rich, and complex aroma that often seems like overripe apricots mixed with orange blossoms or acacia.
In grapes which are under ripe, overripe, or too heavily cropped, and in non-grape musts the pH, total titratable acid and specific gravity will deviate from their ideal ranges. They may be adjusted to those ideal ranges.
Kabinett fully ripened light wines Spätlese a late harvest wine, may or may not be sweeter than kabinett Auslese made from selected very ripe grapes, usually sweet Beerenauslese made from individually selected overripe grapes ...
PRUNY: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose.
RAISINY: Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines.
Pruny: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose.
Puckery: Describes highly tannic and very dry wines.
Pungent: Having a powerful, assertive smell linked to a high level of volatile acidity.
These wines are produced from overripe Semillon grapes which have been affected by botrytis cinerea and are hand-picked as ready.
Late harvest
Late harvest, or overripe grapes are used to make dessert or full-bodied table wines.
Madeira
Madeira is a dessert wine, much like sherry, which comes from the Portuguese island of the same name.
Cooked
Heavy, jammy, overripe, prune-like flavors often found in wines from very hot growing regions.
Corked, corky
Strong cork odor, frequently due to a faulty cork.
Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines.
Raw
Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity.
PRUNY: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose. Can make a wine smell and taste cooked if overdone.
PUCKERY: Describes highly tannic and very dry wines.
Raisiny: Smells reminiscent of raisins found in wines made from overripe grapes.
Red: Basic wine category for those wines made with black grapes and fermented with the grape skins. The full color range runs from bright cherry to bluish-black.
Cooked-Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.
Corked, corky-Smelling of cork rather than wine; due to a faulty cork.
Crisp-Fresh, brisk character, usually with high acidity.
5 percent, the grapes were probably picked when they were overripe. This can be devastating for the flavor profile, creating and unbalanced wine. Good Pinot Noirs are known for their balance, so watch out for the alcohol percentage.
Burnt: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.
Buttery: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." ...
2003 - A good but not great vintage, with below-average acidity, high alcohol, and ripe to overripe fruit.
2000 - A marvelous vintage, with Pinots full of concentrated red and black fruits and smooth, supple tannins.
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Raisiny: Wines made from overripe grapes, similar to smell/aroma of raisins (raisins are made from dried grapes) ...
Trockenbeerenauslese
rare German wine made from specially selected overripe grapes
Tufa
caves dug into chalky hillsides along Loire River, provides perfect constant temperatures for wines ...
Cooked
Having a stewed prune-like flavor; typically associated with very hot growing regions or overripe grapes.
Corky
Having the odor of cork, due to a defective cork.
The cool September temperatures allowed the later ripening variety to achieve perfect ripeness and balance while eradicating any green, herbaceous flavours. There was no fear of overripeness, and no worries about compromising freshness.
Reverse osmosis A process used to remove excess alcohol from wine made from intentionally overripe grapes.
jammy: Describes a wine with concentrated overripe character and high alcohol.
Acidification: The addition of acid (usually tartaric or citric) during fermentation, a step that is frequently necessary in hot climates where grapes tend to overripen and become deficient in acidity, thereby losing freshness.
Late Harvest: Name given to dessert or full-bodied table wines produced from overripe grapes. (Late refers to time of year, not time of day).
In order of increasing sugar content, they are Kabinett (ripe harvest), Spätlese (late harvest), Auslese (selected late harvest), Beerenauslese (selected overripe), and Trockenbeerenauslese (from berries dried on the vine).
 See also: Grape, Wine, Region, Taste, Fruit
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