Marlborough is one of the regions of New Zealand, located in the northeast of the South Island. Marlborough is known for its dry climate, the picturesque Marlborough Sounds, and Sauvignon Blanc wine.
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The Marlborough region, New Zealand's largest, near the northern tip, is well established as a the country's top region when it comes to Sauvignon Blanc.
Rough
Describes an astringent wine where acidity or tannin are predominant and give no pleasure. .
Round
Describes a tactile feeling of fatness on the palate with no dominating characteristic.
Rough
The astringent sensation in the mouth.
Ruby
A general style of red port wines that encompasses character ports, vintage port, young ruby ports, and others. All are rather sweet.
Rough
Harsh edges, biting, unpleasant.
Round
Smooth and well-developed flavor, without angularity or rough edges.
Rough
Harsh, bitter, coarse, biting, and unpleasant.
Round
Smoothly developed flavor and body. Also used in place of "balanced." ...
Rough
A wine tasting term for a wine that is astringent and tannic out of balance. Mostly a term for young wines. Rough wines rarely soften enough with age to be really enjoyable. By the time the roughness has gone, so has all of the fruit.
Rough
Hard, acrid and ungiving.
Round
Well developed, with no sharp edges. Usually applicable to mellow, full-bodied, ample wines.
Rough: An immature wine which is not smooth in taste.
Round: Mature, full-bodied wine which is smooth, graceful.
Sangria: Great in the summer, it is a cheaper wine flavored with fruit (peaches, oranges, apples).
Rough: Slight, usually acceptable harshness in a wine, characteristic of "country-style" and "spaghetti" wines.
Rough: No smooth. Immature.
Round: A mature, full-bodied wine that is smooth and graceful.
ROUGH
Flavor/texture is coarse. Acidity and/or tannin are predominant and unpleasant.
Marlborough, New Zealand
In terms of longevity and sheer elegance, this is the most successful Marlborough variety, but fashion has treated it harshly. Lime collared, aromatic, juicy and crisp at best, with a pervasively floral character.
Roughly translated, Brunello means 'brownish,' and that captures nicely what this wine is all about. Dark, deep reddish brown fruit characterizes this wonderful long lived wine.
Roughly synonymous with "herbaceous" but probably a bit more negative.
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roughly 2,500,000
population of 6 departments including Lyon city
Main Cities:
Lyon (1,300,000 including county)
Avignon (90,000)
Montélimar (32,000)
Orange (30,000)
Vienne (30,000) ...
Roughly 17g/l of sugar is needed to produce one degree of alcohol.
So, if a grape is picked at 204g/l of sugar, it will produce a wine that has a potential alcohol of 12% (17 x 12 = 204).
What is fining? ...
ROUGH (see also ASTRINGENT). Flavour or texture give no pleasure. Acidity and/or tannin are predominant and coarse.
Rough:Describes the drying, gritty or furry mouthfeel associated with higher levels of tannins and coarse tannins.
Round:Describes a texture that is smooth, not coarse or tannic.
3. Roughly chop the tomatoes, and rinse and drain the garbanzos. Put them in the pot, reduce heat, and simmer for 20 to 30 minutes.
The rough, puckery taste sensation caused by an excess of tannin in especially young red wines. It diminishes with age in the bottle.
Baked
Quality of red wine made in a very hot climate from very ripe grapes.
Very rough wine
Chenin blanc :
This is the exclusive grape of all white wines coming from the Loire Valley ( Vouvray, Crémant de Loire ... ).
Only through DNA studies and not until the 21st century was its true nature discovered. Zinfandel is identical to the Zrljenac Kastelanski of coastal Croatia, where it is anything but widely planted.
After a rough weather season you might think all is lost and you'll just need to stretch your favorite bottles until the next vintage, but that's where skilled winemakers can really work their magic.
Going through the Cotes du Rhones, I came upon this bottle - which doesn't make clear what it is, other than a VDP (Vins de Pays).
A very thorough discussion of various aspects of Sulfites is included on the Organic Wine Company web site.
Navigate through the Canadian wine selection by doing a search of the specific wine you desire, or glance through the selection. Some websites allow you to set a price range and year for your wine to help narrow your search.
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Strain through filter papers (coffee filters are recommended). Let the infusion cool down for a while.
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Stir the yeast in while the infusion is still warm, but below 100 degrees F.
Describes a rough, harsh, puckery feel in the mouth, usually from tannin or high acidity that red wines (and a few whites) have. When the harshness stands out, the wine is astringent.
Austere ...
Composed of roughly 85% water, 12% ethyl alcohol, a touch of tartaric and several other acids, wine also contains various sugars, carbohydrates, less common alcohols, aromatic aldehydes, ketones, phenolic compounds, enzymes, pigments, many vitamins, ...
one winery through many vintages
Bocksbeutel
squat, flagon-shaped bottle, used in Franconia
Bodega
Spanish wine cellars ...
Grown widely through Italy, it forms a single variety in Umbria as Colli dei Trasimeno
Other regions ...
A quick glance through some of the popular wine articles in magazines and newspapers would leave most people perplexed.
STEP 1: Look through wine magazines such as "Wine Spectator" and "Wine Enthusiast." Go online to such websites as Wine.com, MyWinesDirect.com , or TheWineMessenger.
aerateExposing the wine to oxygen either through decanting or allowing the wine to "breathe" in an opened bottle or glass. Thought to allow off-odors to bow off in older wines, and to soften aromas in younger ones.
Many fine wines go through a closed period in youth. See also Austere.
Coarse. Rough and of poor quality, often due to excess acidity or poor vinification.
Says itself of a wine made rough and green by a strong excess of tanin and acidity. Very serious defect.
ACESCENCE
Disease caused by micro-organisms and giving a wine "piqué".
ACIDITÉ (ACIDITY) ...
Buttery A wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.
Cassis The French term for the flavors associated with black currant.
Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate. A tannic wine is one that is young and unready to drink.
tart Sharp, acidic, lean, unripe wines are called tart.
Amarone della Valpolicella, which roughly translates to strongly bitter, describes this robust, rich red wine made in Valpolicella, in the northeast region of Italy called Veneto.
Roughly half of all French wines earn this designation.
Vin de Pays - This is the next level up in the system. A vin de pays specifies a specific region of France but does not fall under the more stringent standards of an AOC.
The most renowned one is certainly Marlborough, the largest wine area of the country, which is located to the northern part of the Southern Island, and, alone, has a surface planted with vines which represents almost the 40% of New Zealand.
Aging in stainless steel tends to preserve a white wine’s fresh, fruity characteristics, while aging in barrel promotes the development of secondary characteristics through slow oxidation and the extraction of barrel tannins, ...
A common winemaking procedure is malolactic fermentation, which transforms the rough malic acid into the smooth lactic acid.
Late Harvest ...
It may be dry, with high acid and slightly sweet through to very sweet if the fruit has been affected by botrytis and/or frost.
Machine harvesters pass through the rows of vines literally beating the individual grapes off the vines with rubber paddles, which are then collected and separated from the non-grape material for transport back to the winery.
Filtration is another ancient practice, and early filters consisted of rough cloth-covered screens through which the wine was poured.
Maceration: The processes through which red wine grape (or other fruit) skins, seeds, and pulp are mixed and mashed in with the fermenting juice to extract tannins, colored compounds, and aroma from the grapes.
Harsh - Rough, biting character from excessive tannin or acid.
Heady - High in alcohol, very full-bodied ...
Closed - Another one of the wine tasting terms that is often used to describe a wine which is too young or going through a phase that it is not showing that much.
(if you are drinking an Australian wine) and Syrah (if you are drinking a wine from France or California) covers the entire spectrum of red wine's glory: from the simple, yet rich and fruity Vin de Pays of France Languedoc region, through the ...
Sauvignon blanc from the Marlborough region of New Zealand combines distinctive mouth-puckering acidity with fresh citrus flavors and aromas of freshly-cut grass. Sounds strange, but once you taste it, you're hooked.
We've written this to guide you through this dire strait. We will teach you, nurture you, and then set you off into the world so you can forever be capable of choosing the best bottle of wine for any given occasion.
When wine is allowed to stand on its yeast deposit during warm weather it frequently becomes less acid through the malic acid turning into a milder acid, namely lactic acid.
Alcohol Produced through the transformation of sugars found in the Must during fermentation. The alcoholic content of wine is measured in percentage of alcohol by volume or degrees and is indicated on the label by the symbol %vol.
Through this publication, you can learn more about the actual grapes that make up some of your favorite wines. This publication may be freely downloaded for distribution.
Fermentation: The conversion of grape juice into wine through the action of yeasts present in the juice, which through their enzymes transform the grapes' sugars into alcohol and carbon dioxide.
Lees stirring or batonnage involves mixing the bed of lees in a barrel or tank through the wine, which is said to be sur lie. Lees contact or lees stirring imparts richness, creamy yolk flavour to a wine.
An elegant and basic coffee drink prepared by forcing hot water, under pressure, through finely-ground, dark-roasted coffee in a very short time. The key is the right level of pressure, which usually requires an expensive machine.
Often, you'll also see tasters inhale through their mouth while the wine is on their tongue (not recommended to try in public if you've never done this before unless you like red stains on your shirt).
 See also: Wine, Grape, Region, White, Red
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