Raw
A term describing bitter tea.
Rolling
The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.
Raw: Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity.
Reduced: Commonly used to describe a wine that has not been exposed to air.
Raw
Young and undeveloped, somewhat harsh, with rough edges.
Refreshing
Thirst-slaking - often applicable to acid, light wines drunk young.
Raw
Describes a young and undeveloped, often tannic wine; typical of red wine sampled from the barrel.
RAW: Young and undeveloped. Raw wines are often tannic and high in alcohol or acidity.
REDUCED: Commonly used to describe a wine that has not been exposed to air.
REHOBOAM: Oversized bottle equivalent to 4.5 liters or six regular bottles.
raw tuna or other seafood prepared with tuba, vinegar, garlic, ginger and hot peppers .
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Leche Flan ...
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Separate raw chicken from other foods. Immediately after preparation, use hot, soapy water and paper towels to wash and dry your hands and anything you or raw chicken might have touched.
Select your raw material from fresh fruits, juices, or concentrates. Most wine makers prefer to work with seasonal fruits that are locally available.
Fresh and fully ripened wine grapes are preferred as raw material for wine making.
The young, rough, raw brandies cannot be drunk when they come off the still. They require aging in oak barrels to tame and smooth them. The longer they are aged, the smoother and more complex (and more expensive) they will become.
Color is pinkish bright orange - like the inside of a blood orange or raw wild salmon.
Usually, wines of higher acidity are better suited as a complement to raw vegetables. However, when serving salad, the host must also consider the salad dressing.
Aphrodisiac lore also holds that legendary lover Casanova ate fifty raw oysters every morning with his lady du jour. In reality, oysters are high in protein and loaded with zinc, which is known to increase the sexual health of both men and women.
Acid, acidity (malic) The aroma of raw cooking apples; (tartaric) mouth- watering, refreshing, sometimes detectable on the tongue, giving wine an essential bouquet, crispness, bite and finish.
Argols: Name given to raw cream of tartar crystals found in chunks adhering to the inside walls and bottoms of wine tanks.
Green: Too acidic, raw, vegetal or herbal; a wine can taste "green" due to underripe grapes or stems, but such an impression may simply mean the wine needs time to develop.
Grip: Jargon used to describe an emphatically firm, tactile finish.
Descriptive term, used by some, to describe a flavor component resembling the taste of raw tobacco leaf in the finish of certain red wines. Seems to mainly apply to Cabernet Sauvignons from Bordeaux, France or the Napa region of California.
A negative tasting term for a wine that tastes youthful, unripe, raw and acidic. A good example of a 'green' wine would be a cheap Loire red from a mediocre vintage such as 1998, or just about any supermarket Claret costing under £4.
"Must" can also be applied to fruit winemaking; it refers to the gloppy pulp/skin mixture to which the yeast are added, essentially the winemaker's raw material.
Green: usually said of younger, raw, acidic white or red wine; a rough aspect that usually softens with age; also the appearance of a more acidic than average wine will be green-tinged..
Dry-style Sauvignon or Fumé Blancs are very versatile in accompanying foods and can handle components such as tomatoes, bell peppers, cilantro, raw garlic, ...
It contains stems, skin and pips. It can be distilled to obtain Raw brandy.
Primeur (New wine) : Wine elaborated quickly. Primeur can come out of the winery as soon as the 15th of november. Visit " ".
Malic Acid
particularly raw, "appley" acid in grapes
Malmsey
grape used to make sweet Madeira ...
Meaty: As in "gamey," above, a specific kind of "earthy" quality, quite literally reminiscent of raw beef, sometimes found in red Rhones.
Medicinal: Herbal aromatics, not necessarily unpleasant, may evoke alcohol or witch hazel.
Harsh and unripe with an unbalanced acidity that causes disagreeable odour and a raw taste.
Hard
Tannic without softness or charm. It can mellow with age.
Primary Fermentation : The main fermentation that turns a vat of grape juice into a wine. This is where the yeast works on the sugars in the raw juice, converting those sugars to alcohol and carbon dioxide. See Wine Making for more information.
Marlborough, New Zealand
Finely aromatic, limey, crisp and lively, often strongly alcoholic and rather raw, at best they have delicacy and momentum. Not long lived.
Peppery: A not entirely unpleasant spicy characteristic sometimes-found in young red wines and ports. Rather raw, biting and reminiscent of black pepper.
In Montalcino and Montepulciano however producers who thinned out the crop during the summer were rewarded with raw materials for wines which have kept well.
Pomace. The pomace is the residue of the harvest. It contains stems, skin and pips. It can be distilled to obtain raw brandy.
Contributes to the wine's body and texture (which is one reason why non-alcoholic wines don't taste "natural"); but if the wine is so strong that the presence of alcohol communicates itself as a raw heat, may be a flaw.
No one wanted to admit to drinking sweet wines, so "Sec" is a term that was adopted for the sweetest style of Champagne. This is why "Extra Dry" is use for the slightly sweet style, and Brut (meaning "raw, rough or unrefined") had to be used for the ...
This next section of my guide looks at what happens once the harvested fruit arrives in the cellars, taking it from raw material through to the production of the vins clairs, the still wines which are used to make Champagne.
In some people, who are extremely sensitive to their serotonin levels, it appears the lack of serotonin can lead to a migraine. It sort of "starves" the body for this type of raw material, ...
It is more likely to be used as a rootstock to protect Vitis vinifera from the Phylloxera louse, or to grow grapes for eating raw or processed into juice, jam, and jelly. Common Vitis labrusca varieties include Concord and Niagara.
Qualifier, sometimes ambiguity, of various odors, energy of caramel to wood flaring.
BRUT (RAW) ...
 See also: Wine, White, Flavor, Taste, Fruit
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