Soft palate
The soft palate (or velum, or muscular palate), is the soft tissue comprising the back of the roof of the mouth.
Palate
A tasting term to describe the sensation of a wine in the mouth. See also midpalate.
Palate
The complex taste of a beer, imparted by the respective degrees of hop, malt, and fruit.
Palate: The feel and taste of wine in the mouth.
Quaffer: A wine to drink (not sip).
Wine Definitions: Character ...
Palate
A term used as a synonym for "mouth," or to refer to the characteristics of a wine that manifest in the taster's mouth.
Petrol
Having aromas or flavors that suggest fuel.
Palate: Smooth, glassy texture. Ripe, round, delicious red cherry, fresh plum, sweet pomegranate. Finishes dry and pleasant and not as quickly as expected. A touch of heat at the very end, along with an appropriate level of tart acidity.
Palate
- Intensity: The amount of flavour activity in the mouth.
- Concentration: The strength of flavour.
Palate
Tasting term. Wine is assessed by smell (the NOSE) and by taste (the palate). The palate confirms flavours detected on the nose, but adds BODY, ACIDITY, TANNINS, FINISH, etc. to the picture.
Palate:
The feel and taste of wine in the mouth.
Potent:
Strong, Intense, Powerful ( Got It ? ) ...
Palate Flavour, taste and texture in the mouth.
Porty Heavy, over-ripe, stewed flavour.
Powerful High level of alcohol or extract.
Palate - A tasting term for the feel and taste of a wine in the mouth.
pH - An acronym for "potential hydrogen", in wine the term refers to the level of acidity. The lower the pH, the higher the acidity.
PALATE: Refers to a combination of surfaces within the mouth (roof, tongue, etc.). This area is frequently described in tasting notes as being divided into sections, such as mid-palate or latter palate.
Palate. A tasting term referring to the feel and taste of wine in the mouth. 'Nose' refers to the smell.
Perfumed. A tasting term referring to a delicate bouquet.
PALATE
The feel and taste of wine in the mouth.
PASSITO
Italian method of making wine from dried grapes (raisins).
Midpalate
A tasting term. After taking a mouthful, hold it in the mouth, and see what you get from the wine. Does it have enough flavour and texture? What are the tannins and acidity like?
Midpalate
This is a tasting term. After taking a mouthful the wine is held it in the mouth to judge how the flavour, texture, tannins and acidity develop. Describing your immediate impression is the wine's entry.
Middle palate: Literally, that part of the tasting experience between the "entry" of a wine onto the palate and its aftertaste. The impact of a wine in the mouth.
Mouth feel: The physical impression of a wine in the mouth; its texture.
Palate. Referring to the mouth, or how a wine's characteristics manifest themselves in the mouth.
Plush. Describes a wine that feels luxurious in the mouth.
Pomace. the collection of skins and seeds of the grapes after pressing.
Palate
Normally this would refer to the roof of the mouth, but when referring to wine it is used to describe the taste of wine in the mouth.
Palate:The flavor or taste of a wine; also referred to as different sections of taste in the mouth.
My palate's numb.
My brain is dead.
I care not what wine
Helps us break bread.
As palate preferences change, so have many Australian winemakers chosen to produce a wine from Shiraz grapes that is now lighter in style and achieves a balance between the tannins, ...
The palate is dry, attractively astringent, full-flavoured, faintly acidic, deeply satisfying.
On the palate, the unoaked Chardonnay should display crystal clear, pure varietal fruit.
A wine palate is part ability and part experience. The individual's preferences for and sensitivity to smell and taste elements, along with the memory of their taste history, combine to form the palate.
Middle, mid-palate
Another technical term (see also "attack" and "finish" or "aftertaste") for the sequence of sensations as the wine hits your palate.
Taste or "palate"
Now the fun part - you actually get to drink the stuff! Take a sip of wine and swirl it around the mouth so that the wine is in contact with all parts of your mouth: tongue, gums, soft palate.
Fresh on the palate and free of any off-taste. Does not necessarily imply good quality.
Closed ...
Midpalate A tasting term for the feel and taste of a wine when held in the mouth.
Minerality A sense of mineral-ness in the wine, flavors of slate, shist, silex, etc.
Length on the palate :
The length of time in which one continues to perceive the sensations of the wine after having swallowed or spat the wine out; the duration of this time period is proportional to the quality of the wine.
Light : ...
Discover your palate. There is no wine that's one-size-fits-all. Everyone has their own unique preferences, and by making note of yours, you can significantly improve your selection and experience of wine.
In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.
An impression left on the palate after tasting that differs from, and is often less pleasant than, the initial taste of the wine.
Alcohol. One of the principal elements in wine, providing it with strength and character. See also Balance.
A fine, mature wine should not be bitter on the palate.
Body: The weigh or viscosity of wine in your mouth, commonly expressed as full-bodied, medium-bodied or light-bodied.
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.
It has less acidity and astringency (that furry mouth feeling from tannins) than many other grapes and a medium-body that appeals to many palates. It's since been somewhat vilified, like Chardonnay, for being boring: the soft jazz of the wine world.
body Body is the weight and fullness of a wine that can be sensed as it crosses the palate. Full-bodied wines tend to have a lot of alcohol concentration, and glycerin.
Guests will need to quench their thirsts and clear their palates with something other than wine. It's best to serve the water at room temperature, as drinking something very cold can slightly numb the tongue and affect wine tasting.
Crackers.
It is said of a very astringent wine, giving the impression to scrape the palate.
RATAFIA
Liqueur wine worked out by mixture of marc and grape juice out of Champagne and Burgundy.
REBECHE
"Vin de rebèche".
After observing your wine using the sense of sight and smell, it is then time to use your palate to identify tastes. This is far more detailed than simply tasting as we would any other beverage.
Great Pinot Noir creates a lasting impression on the palate and in the memory.
This will introduce the wine to your palate and your taste buds will get their first exposure to the specific taste of the wine. Next, you must take a deeper swig and also roll the wine around in your mouth along with some air drawn in.
Sits heavily of the palate like honey.
Coarse - Rude or harsh in flavour; clumsy or crude.
Complete - Mature, with good follow-through on the palate, satisfying mouth-feel and firm aftertaste.
At this point, you'll hear comments involving "palate" or "mouthfeel" -both of which refer to the weight, texture and flavor of the wine in your mouth.
Finding a wine that pairs well with smoked turkey can depend heavily on your personal taste and palate.
It hits the palate with a brief impression of luscious softness, but that's quickly pulled back with lemon-squirt acidity and barely perceptible tannins, finishing clean, long and dry.
Body The impression of weight, fullness or thickness on the palate; usually the result of a combination alcohol, sugar, dissolved solids (including sugars, phenolics, minerals and acids) and, to a lesser extent, glycerin.
With each one you discover, through the reaction of your tongue and your palate, a new subtility, a new strength,a new shade of its bouquet.
Second, your palate is gaining a full impression of the wine. Third, you're considering whether to spit or swallow. I like to swallow (stay focused!). If you decide to swallow then pay attention to how it feels when the wine goes down your throat.
The weight of a wine on the palate refers to the feel you get in your mouth when drinking a wine. A cabernet sauvignon or shiraz would typically have more 'weight' than a young pinot noir.
Like that little black Chanel 'A " line' dress that never goes out of style, there are a few must have wines for a small collection that should always be at the ready that will please most any discerning guest's palate and never go out of style.
The connection between Sagrantino and its territory - which is also responsible for this enological masterpiece - gives a great, strong and powerful wine to the palates of wine lovers, ...
Dedicated to the pleasures of the palate, Tasters Guild is a unique society for wine and food lovers, encouraging appreciation and discernment of fine wines and food.
Body: The impression of weight or fullness on the palate. 'Full-bodied' describes a wine with fullness of flavour in the mouth; 'Light-bodied' means the opposite.
Trust your palate. Just like cooking -- and wine -- common sense and experience are what count.
Show no fear; experiment. When in doubt, pop the cork and try a new wine. Never stop exploring.
Dry and crispy acid, prickling the palate with its tartness.
Powerful
Usually applied to robust red wines of great substance, such as a Châteauneauf-du-Pape, or to white wines with full, assertive bouquet, such as a big white Burgundy.
Flabby: Soft, feeble, lacking acidity on the palate.
Flat: Having low acidity; the next stage after flabby. Can also refer to a sparkling wine that has lost its bubbles.
Fleshy: Soft and smooth in texture, with very little tannin.
A technical term for the first impression the wine makes as it reaches your palate, distinguished (in time sequence) from "middle" or "mid-palate" and "finish" or "aftertaste."
Web-weaving by Cliffwood Organic Works ...
An intense wine explodes in your mouth with flavor, making a big impact on your palate. This doesn't mean that wine is necessarily full-bodied or heavy.
Buttery
A smell, taste and smoothness on the palate all reminiscent of butter-found in some red wines, but more often in whites.
Caramel
The rich, slightly burnt and fudge-like smell and taste of wines such as Madeira.
 See also: Wine, Fruit, Grape, Red, Aroma
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