Smoky: Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines.
Soft: Describes wines low in acid or tannin (sometimes both), making for easy drinking. Opposite of hard.
Smoky
Having the aroma and flavor reminiscent of smoke, typically due to oak aging.
Soft
See Delicate, Light. Sometimes used on a label to indicate low alcohol content.
Smoky
Smoked foods overpower all but the fruitiest, richest wines. Low tannin, extremely rich, and/or moderately sweet wines are best here.
Applewood-Smoked Bacon Wrapped Buffalo Tenderloin and Merlot ...
Smoky
Many wines do have a smoky taste, especially when slightly charred oak barrels have been used for maturation
Soft
Mellow, well-rounded, mature tannins and little evidence of acidity ...
Smoky
Displaying aromas that suggest smoke or smoked wood.
Smooth
A description for wine whose texture is not astringent.
Smoky:
Term used to describe
a subtle wood-smoke aroma and
also some wines that seem
to pick up a smoky aroma from
the earth in which they are grown.
Smoky
Self-descriptive for the particular bouquet of certain Loire wine, such as Pouilly-Fumé, made from the Sauvignon grape.
Smooth ...
Smoky: Describes a subtle wood-smoke aroma.
Spicy: Describes the presence of spice flavours such as anise, cinnamon, cloves, mint and pepper, often present in complex wines.
Smoky
Toasted oak aroma and flavor .
Soft
Delicate, gentle fruit in white wines, or lack of tannins in red wines. Sometimes used on a label to indicate low alcohol.
Smoky
Aroma and flavor sometimes associated with oak aging.
Soft
May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure; used on a label occasionally to indicate low alcohol.
Smoky: An odd and somewhat controversial description. The French "Pouilly-Fumé" and the imitative American "Fumé Blanc" are said to be based on a smoky quality.
smoky
Some wines, either because of the soil or because of the barrels used to age the wine, have a distinctive smoky character. Côte Rôtie and Hermitage often have a roasted or smoky quality.
Smoky
An aroma sometimes associated with Sauvignon Blanc and Pinot Noir.
SMOKE/SMOKY
Some use the word in the same sense as the smell/flavor that separates smoked (anything) from ordinary (anything).
Refers to aroma contributed by the charred oakwood in barrels.
Smoke, smoky
Refers to wines with the tasting or aroma of smoke. This flavour is contributed by the charred oakwood in barrels.
SMOKE / SMOKY
Refers to aroma contributed by the charred oakwood in barrels. It can have a variety of impressions. Needs a variant, such as "wood-smoke" or "barbecue smoke" or "sooty" to fully convey the meaning.
smoky and spicy
occasionally oily
PINOT GRIS / pinot grigio, often lightly copper-coloured, can be a sort of halfway house between the more neutral-flavoured PINOT BLANC and the overtly spicy and fragrant GEWURZTRAMINER with a smokiness, ...
smoky, pepper, raspberry
Malbec
violet, plums, tart red fruit, earthy minerality ...
Smoky:Usually the result of fermenting or aging in oak barrel, a smoky quality can add flavor and aromatic complexity to a wine.
A smoky, chile-based sauce with tomatoes, onions, garlic and spices.
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Adobo ...
SMOKE/SMOKY (see also OAKY, TOASTY, VANILLIN).
Apparently has two meanings:
1. Some use the word in the same sense as the smell/flavor that separates smoked (anything) from ordinary (anything).
2.
As with "smoky," above, a somewhat controversial term that not all wine tasters agree on. I suspect it's a blend of "meaty" and "black pepper" flavors in red Rhone wines like Cote-Rotie and Chateauneuf-du-Pape.
Web-weaving by Cliffwood Organic Works ...
Other: Smoky, meaty, buttered popcorn, jammy, dried fruit, marmalade, mincemeat, incense
Nuances: Orange-rind, baked bread
[edit] ...
Fiano is a spicy, smoky and crisp white grape grown in the Campania region of southern Italy for centuries. It produces straw-colored wines that smell and taste of honey, ripe pears, and toasted hazelnuts. It's best wine is the DOCG Fiano di Avellino.
Fumé refers to the smoky or flinty character Loire wines achieve from their marvelous minerality.
Pouilly-Fumé is often said to have a distinctive smoky, minerally, gunflinty character; certainly I have found a few examples that are true to this type, some taking the description to the most pungent (although still enjoyable) extreme.
And it was a very typical Pouilly-Fume: herbaceous, smoky, and green fruit aromas and flavors, with distinct stony mineral, racy acidity.
"The buffalo course had the smoky buffalo pieces, then two sauces, one made with tangerines that gave it a citrus influence and then the vinaigrette, which added acidity to the dish. Then chunks of blood oranges.
This can include the sense of vanilla, sweet spices like nutmeg, a creamy body and a smoky or toasted flavor.
Powerful A wine with a high level of alcohol that is not excessive alcoholic.
Wooden barrels leech tannins into wine and can also impart "smoky" flavors if the barrels have been toasted, short of actual charring.
Put the olive oil in a small skillet over medium heat and saute the garlic with red-pepper flakes to taste (or, if you like a smoky Southwestern accent, a dried chipotle pepper) until the garlic is translucent and starting to turn golden but not ...
Chipping and powdering can also produce a brown paper bag like flavour due to extraction of the celluloses from the wood, whilst tank staves may produce more obvious bacon and smoky aromas.
Sauvignon Blanc has herbal flavors, olive and a soft, smoky flavor. They can range from sweet to dry, but are typically quite light.
Burnt: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.
Buttery: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." ...
It sometimes has smoky or chocolaty tones to it. It should not be confused with Sirah/Shiraz grape, which is a completely different grape. It is popular in California where it often goes into "jug wines".
Common flavors often found in wine descriptions are peppery, spicy, oak, chocolate, cloves, cherry, blackcurrant (cassis), mushroom (snobs prefer truffle), vanilla, smoky, coffee, tobacco, green bell pepper, lemon, apple,.
Sometimes brilliant winemaking variety, often contributing an elusive, smoky character to its wines, that can be dry or outrageously sweet. Lime infused aromas, intense stonefruit flavours and a certain razzle-dazzle.
VILLARD BLANC: French-american hybrid grape used mostly for making a fruity, mildly intense white wine with nuanced "smoky" flavor in the better vintage years that some find reminiscent of Chardonnay. Was widely planted in France until E.U.
Avoid woody wines. Woody wines, specifically oaky wines, turn heavy when paired with already smoky salmon. Examples of woody wines include California sauvignon blancs, Oregon pinot grigios and Washington State chardonnays.
3 ...
The flavors mellow and often take on a nutty, smoky, or dried-fruit character, depending on the wine. Not all wines benefit from aging. In fact, most are made to be consumed within a year or two of their purchase.
Smoked
Recalling smoked foods, the smell of burning leaves or other smoky odors.
Soft
Gentle and well balanced, without being flabby or insipid.
In fact, easy-to-drink and easy-to-match Syrah, with its often gentle tannins, works well with grilled and roasted foods of all kinds, since its smoky character picks up their flavors nicely.
Barbera is often used as a blending grape. As a varietal it can exhibit aromas of berries, plums, or cherries with hints of vanilla, toasty, or smoky flavors.
Food and Wine Pairing: Tomato based pasta dishes are perfect matches to serve with Barbera.
This can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.
Winemakers may lightly toast the inner surface of barrels, allowing the smoky oak or toasty characters to be detected in the final product. Oak gives the taste a dimension of spiciness and adds a hint of vanilla or coconut to the grapes aroma.
As with most characteristics, balance is key; the descriptor can be positive, or if the oak dominates over the fruit it can be negative. The terms vanilla, cedary, toasty and smoky indicate desirable qualities of oak; burnt, plywood, ...
Vinification process in which the wine is fermented in casks or wood vats (usually made of oak). This is usually done with white wines and results in a characteristic smoky aroma.
DE
Fassgärung ...
Barrel toasting can be light, medium or heavy, with a lighter toast retaining some of the oak-based character for the wine and heavier toasting or charring giving rise to more oaky and smoky nuances in the wine.
At its best, white Burgundy is the greatest and most long-lived expression of the Chardonnay grape, combining complex smoky, toasty, buttery, nutty and mineralic elements with firm acidity that holds everything together.
Smoky: Describes a subtle wood-smoke aroma. Attributable to barrel fermenting or aging.
Spicy: Describes the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper, often present in complex wines.
smokyAromas and flavours suggesting smoke or smoked wood imparted by oak barrel fermentation or aging. smoothDescribes a wine that is not rough or harsh.
 See also: Wine, Taste, Red, Aroma, Flavor
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