Prickly
A wine with slight residual gas in it. Usually attractive in light young whites, but in reds it is often a sign of refermentation in bottle
Racy
A light wine of quality with lively acidity ...
Prickly: a taste sensation derived from small amounts of residual carbon dioxide in wines.
Zinfandel is noted for the fruit-laden, berry-like aroma and prickly taste characteristics in its red version and pleasant strawberry reminders when made into a "blush" wine.
Apple aromas add a prickly, slighty sulfury note that's slightly reminiscent of freshly made sauerkraut, a descriptor that's not meant as negatively as it may sound to those who aren't fans of this German treat.
Vino de Aguja, literally "needle wine" or "prickly wine", is the Spanish equivalent to Frizzante wine, an Italian wine term for semi-sparkling wine (as opposed to Spumante, which is generally used for fully sparkling wines).
Prickly A wine with some slight residual carbonic gas, though not necessarily to the point of the wine being considered a sparkling wine. Some very young white wines (such as Vinho Verde) and dry rosé may be described as "prickly" ...
Defines a wine high in alcohol and giving a prickly or burning sensation on the palate. Accepted in fortified wines, but not considered as a particularly desirable attribute in Cabernet Sauvignon or Chardonnay.
Briary
Tasting term denoting a prickly and aggressive taste (peppery).
Bricking
A tasting term often referring to a brick red colour, which implies the signs of a maturing red wine.
Can be detected by a prickly sensation in the nostrils and the back of the throat. Used as a preservative, an antiseptic in cleaning casks and bottles. When over-used its undesirable odour is evident.
Sansho
Japanese pepper, made from the leaf of the prickly ash. Very good with cooked green beans
Sashimi
raw fish served chilled, sliced, and arranged without rice.
Its zippy acidity makes tart flavors like tomato or citrus taste sweeter and rounder. Its prickly, bubbly texture makes a pleasant contrast with smooth, creamy or rich foods, ...
Left over carbon dioxide from the bottling process can leave the wines with a slight "prickly" sensation. Muscadet that have been aged sur lie can have very subtle "yeasty" aromas. The acidity keeps the wines light and refreshing.
Sulfur
Sulfur dioxide is used quite commonly in vinification. An excess of it-detectable by a prickly sensation in the nose and back of the throat, as well as by its smell-is undesirable.
Super-model white, all style and dash, with a screaming aroma that can be vivid gooseberry or lush tropicals. Pure, fresh, often prickly and mouth-watering delicious. When serious, can match the best dry whites.
An excess of it-detectable by a prickly sensation in the nose and back of the throat, as well as by its smell-is undesirable.
Supple.
 See also: Wine, White, Aroma, Fruit, Red
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