The glassy-winged sharpshooter, by carrying Pierce's disease from vineyard to vineyard, has already cost wineries over $36 million dollars in damage. Winemakers and wine drinkers alike are hoping this wasp solution will prevent further damage.
Sharp
Synonym for crisp. A wine that is too sharp is described as hard and unbalanced with an excessive acid taste.
Simple wine
Simple is used for everyday straightforward table wines.
Sharp
Having biting acidity or tannins.
SHIRAZ
The Australian name for the French Syrah clone grown in Australia. Used to make red wines that are robust, but less intense than their French Rhone cousins.
Sharp
Excessive acidity, a defect usually found in white wines.
Short ...
Sharp: Unpleasantly bitter or hard-edged, in some instances due to a high level of acetic acid (vinegar).
Soft: Low in tannin and/or acidity.
Sharp
Biting acid or tannin.
Short
Refers to finish, or aftertaste, when it ends abruptly.
Sharp: Acid taste on the palate. Not necessarily unpleasant.
Short: A wine with no length of flavour.
Sweet: More than fruity; pertaining to sugar.
Sharp: Sharp is a term to describe the acid taste on the palate. Not necessarily unpleasant.
Sharp
A wine tasting term used when the acid in a wine is out of balance or strong. It would fall between "tart" and "sour" on a scale of perceived acidity.
Sherry (share-ee) ...
Sharp
With a bite, because of a somewhat excessive amount of acidity.
Short
Finish or aftertaste that doesn't last. Opposite of "long" or "lingering." Persisting only briefly on the palate after tasting.
sharp
An undesirable trait, sharp wines are bitter and unpleasant with hard, pointed edges.
silky
A synonym for velvety or lush, silky wines are soft, sometimes fat, but never hard or angular.
Sharp
A wine with high acidity level is said to be sharp. Sharp wines can cut through rich, creamy sauces.
Short
Finish or aftertaste that doesn't last. Opposite of 'long' or 'lingering.' ...
SHARP
Excess acid predominates, disturbing the otherwise balanced flavors.
SIMPLE
Normal, everyday, well-vinified table wine of straightforward character.
Sharpness of a wine
Racking of the
must :
Stage in the wine-making process which consists of eliminating, just before fermentation, the deposit from the must of a wine made from "white" grapes.
Sharp-tasting because of acidity. A broad synonym for acidic.
Thin
Lacking body and depth. More critical than light bodied. Implies a bland and uninteresting wine.
Tart:Sharp-tasting because of acidity. Occasionally used as a synonym for acidic.
A clean, sharp break
Throw away any incorrectly beheaded bottles. Do not drink from any bottles that break messily. A correctly beheaded bottle has a single, clean break (which is still sharp, but not shattered).
Sour
Sharply acidic or vinegary.
Sparkling
Wines with bubbles created by trapped carbon dioxide gas.
Tart Sharp, tongue-curling acidity
Tartaric acid One of the good and essential acids in wine, giving a crisp palate and a necessary preservative. Tartrates, harmless white crystals in white wine, dyed deep red in red wines.
TART: Sharp-tasting because of acidity.
TARTARIC ACID: The principal acid in wine.
TARTRATES: Harmless crystals of potassium bitartrate that may form in cask, bottle or on the cork from the tartaric acid naturally present in wine.
Using a sharp knife, cut the eggs neatly in half lengthwise. Carefully lift out the hard yolks and put them in a bowl.
Malic Acid A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples.
Astringent
A sharp, puckery taste in a new wine due to tannin (see that listing). Aging in cask or bottle is the remedy.
Big Wine
One having strong flavor and full body, to serve with flavorsome food.
Piguant: The sharp taste found in a light wine.
Pinot Nero/Pinot Noir: Dark red wine ...
As a young man, in sharp contrast to the Rothschild family's staid aristocratic traditions, Philippe de Rothschild became a larger-than-life personality as a race-car driver, actor, film producer, artist, ...
malic acid, the sharp, appley acid most notable in grapes from cool years.
A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and balance in reds.
These wines often have a sweet, slightly vinegary odor and a sharp, tart flavor.
Acetobacter
The principal bacteria responsible for converting alcohol into acetic acid (vinegar).
Acidity ...
One of the basic savors in wine, providing crispness, vitality and sharpness.
Aftertaste. An impression left on the palate after tasting that differs from, and is often less pleasant than, the initial taste of the wine.
Alcohol.
Sharp A term normally used to describe the acidity of a wine though it can refer to the degree of bitterness derived from a wine's tannin.
tart Sharp, acidic, lean, unripe wines are called tart. In general, a wine that is tart is not pleasurable.
thick Rich, ripe, concentrated wines that are low in acidity are often said to be thick.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.' Good zinfandel often has a black pepper aroma, while Rhone Valley Syrah can have white pepper aromas.
Perfumed: Refers to a delicate bouquet.
It has a sharp taste that reminds one of a tangy green apple. This taste may be appreciated in white wines, however, it is usually not appreciated in reds.
Malolactic fermentation ...
An endorsement of the 1983 vintage, a year tainted by hail and rot, caused the eyebrows of many Burgundy savants to rise sharply, although it is only fair to say that the vintage certainly has plenty of fans, ...
A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp - having disproportionately high levels of acidity - or too flat - having disproportionately low levels of acidity.
Sharper Image. The Sharper Image is hands down the go-to place for gadgets. Their wine chiller uses the thermoelectric cooling method, comes with ten pre-set temperatures and has a reasonable price tag of $59.95.
Brookstone.
It's a little sharp immediately out of the bottle, so let it sit and evolve for 10-15 minutes and you will be rewarded with a smoother texture and more mellowed flavor.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'
Perfumed: Refers to a delicate bouquet.
Smoky: Describes a subtle wood-smoke aroma.
Used as an adjective to describe sharp or sour flavours. Acidity is a vital component of wine: it helps red wines keep their colour and gives white wines their balance.
The winter of 1990/1 was, for once, a 'typical' winter with attendant rains and snow on the highest ground, leading into a cold and rainy spring, with a sharp frost on the 22nd April in the highland areas of Rioja Alta and Alavesa, ...
Excessive yields can diminish the fruit quality in the grape and accentuate Barbera's natural acidity and sharpness.
A wine's acidity should be detectable as a sharpness, a crispiness and vitality in the mouth, especially around the front sides of the tongue.
Acidity - A naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine's longevity; a leading determinant of balance.
Malolactic has the effect of "softening" the wine, taking some of the sharp edge off. It can also enhance buttery flavors in white wines such as Chardonnay. This is desirable with certain wines, undesirable with others and can occur naturally.
The sharpshooter leafhopper finds pinot noir a perfect host. This bug carries Pierce's Disease, which can destroy an entire vineyard in as little as three years. Leaf-roll virus is prevalent in almost all pinot noir plantings over ten years old.
Citric acid can also be added to a wine to give it a sharper, more "citrusy" taste. I know, that's about as helpful as the tartaric acid description. Sorry.
Acerb (acerbic) Wine that is sharp and acidic and very harsh on the palate.
Afrutado (fruity) An incorrect Spanish expression widely used to describe the fruity character of a wine. The correct expression is frutal.
Aguardiente See Orujos.
Piguant: The agreeably sharp taste found in a light wine.
Pinot Nero: Italian for Pinot Noir.
Plonk: British term for simple, pordinary wine. Often used to describe very inexpensive wine with no character.
The process softens the sharpness of a wine and can impart a 'buttery' aroma to some wines (especially Chardonnay). Most red wines undergo malolactic fermentation.
Style
Refreshing, fairly sharp and best drunk young and cool if not slightly chilled.
Body, Dry/Sweet
A light bodied, distinctive and uncomplex grape.
The reason most red wines aren’t chilled is due to the fact that lower temperatures can cause the tannins (the bitter tasting substance that exists in grape skins, seeds, and stems) to become sharper and harsher tasting than when it’ ...
Flavour & Character
Sharp, tangy, gooseberry is the predominant flavour. Also has undertones of grass, nettles, elderflower and asparagus.
Acid/Acidity:
Stuff that makes wine taste sharp.
Also contributes to
the bouquet and brilliance.
Can have too much or too little.
They prefer and are best presented in narrower glasses, as the sharper taper at the top of the glass allows for better aroma concentration of more delicate white wines. Optimum white wine serving temperatures are between 45-50 °F.
A term used to characterize cheese that is sharp, bitter or irritating in taste or .
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Adelost ...
Spicy: A term used to describe certain aromas and flavors that may be sharp, woody or sweet.
Split: A quarter-bottle of wine; a single-serving bottle equal to 175 milliliters.
You'll often get the fruitiness of a red wine but the sharpness and coolness of a white wine. Since brunch is the combination of breakfast and lunch, wouldn't it follow logically that a combination wine would be a perfect match?
Malolactic Fermentation
is a secondary fermentation which converts sharp malic acid into softer lactic acid, contributing complexity and softness to reds and imparting a buttery quality to whites ...
Both of these labels are so sharp that "our" vine is clearly visible. Both "fills" - literally how full the bottles are of wine - are good: the regular into the neck and the reserve very slightly below.
Malolactic Fermentation
A bacterial process which results in conversion of the sharp tasting malic acid to the softer lactic acid.
Mature
The wine is fully developed and ready to drink.
 See also: Wine, Grape, Fruit, Red, White
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