Solid Wines for Pairing with Summer's Best Bounty
By Stacy Slinkard, About.com Guide
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Solid
See Firm.
Sour
See Acetic.
SPANNA
A local name for the Nebbiolo grape grown in the Piedmont district of Vercelli in Italy.
Solid-Sound, well structured, firm.
Sour-Sharply acidic or vinegary.
Sparkling-Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.
Solid
Firm and well structured, with a good potential for improving as it ages.
Sour
Over acid, often vinegary. Sourness is an undesirable quality that will not disappear with aging.
Solid
A rather vague, but commonly used wine tasting term. Usually used when the wine is showing no obvious flaws and is in balance.
Solid mass made up mainly of the skins which floats on the surface of the must/wine during fermentation.
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Tresterhut, Maischehut ...
Solid Information
Keith Wallace told us he founded the Wine School of Philadelphia in 2000 because of what he called "a complete lack of solid information" about wine in his area. Mr.
A solid wine, a good choice as an everyday red for the dinner table. At less than ten bucks, a good value.
a-7 t-7 b-8 fc-8 v-8 ~ 88 Points
Importer: Eric Solomon Selections / European Wine Cellars ...
No solid (stem, skin, pips...) intervenes.
The control of the temperature is essential. It has to be maintained around 18° C. The winemaker regularly cools the must to allow the yeast to work correctly.
Lees: Solids-including spent yeast cells, grape pulp and seeds-that settle out of a wine during fermentation and aging.', '', 250)"; onMouseout="hideddrivetip()"Lees ...
Lees: Solid residue (mostly dead yeast cells and grape pulp, pips and skins) that remains in a barrel or tank after the wine has been drawn off.
a sense of solidity that has more to do with each element holding together than with weight
Wine - The Basics
What is wine tasting? Download your own home winemaking kit, how to buy en primeur, how to read a tasting note ...
Orujos Solid residue of the grape, which can be unfermented or already fermented.
Lees
The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours.
Length
See FINISH ...
The skins and solids in the must will float to the top of the fermenter, forming a cake that the carbon dioxide cannot escape from. This leaves only the portion of juice underneath the cake in contact with the skins.
Grape solids like pits, skins and stems that rise to the top of a tank during fermentation; what gives red wines color, tannins and weight The floating solids (skins and stems) in a tank of fermenting red wine.
Marc
The solid stuff left after pressing grapes, which is also used to describe the spirit made from distilling this.
Pomace
The solid residue left after pressing, made up of skins and seeds.
Lees - The solids which settle to the bottom of a barrel or vat as a wine ferments and ages. In some wines the lees are stirred on a regular basis to create a richer fuller mouth feel in the wines. Wines undergo racking to remove these sediments.
Yeast lees: Solid sludge-like sediment, primarily spent yeast, which settles to the bottom of a fermentation tank after the fermentation is completed. Yeast lees should not be allowed to remain in contact with the wine any longer than necessary.
lees are the solids left at the bottom of a fermentation vat after fermentation.
Pomace is the solid remains of grapes after pressing for juice during the winemaking process. It is essentially the pulp, skins, seeds, and stalks of the fruit after the liquid has been pressed out.
Extract - The solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body. However, some wines can be considered over-extracted.
F ...
Extract Soluble solids making up the wine's body and texture,
Fat Big, full.
Fermentation The conversion of sugar in grapes into alcohol and carbon dioxide by yeast cells.
capThe mass of skins, pips and other solid matter that rises to the surface of the wine during alcoholic fermentation. Pigeage helps to keep the solid matter mixed in with the wine, imparting colour, flavour and tannin.
" Disgorging the process of removing unwanted solids from bottles of sparkling wine such as Crémants. The technique involves freezing the contents of the neck of the bottle where the solids have concentrated.
The solidity of a wine, contributed by its basic elements: acidity, tannin and alcohol.
Bouquet. The smell that develops in a wine during its evolution in the bottle. The term is also generally applied to a pleasant smell in any wine.
The solid and liquid of crushed grapes used for making wine.
Nevers
Forests surrounding the town of Nevers where French oak is harvested.
Nose
The smell of a wine, combining both its aroma and bouquet
Nutrient ...
Solid Parties of the grape which forms a crust on the surface of the tank of fermentation.
CHAPTALISATION (CHAPTALIZATION) ...
Bright When describing the visual appearance of the wine, it refers to high clarity, very low levels of suspended solids. When describing fruit flavors, it refers to noticeable acidity and vivid intensity.
Pomace is solid residue remaining after pressing the grapes. It is composed of skins, stems, and seeds.
Powdery mildew
Powdery mildew, also known as oidium, is a fungal disease that delays grapevine growth.
Pressing ...
Tasting Notes: Another solid drink from Bonny Doon. The blend is comprised of a bewildering assortment of grapes: Syrah, Petite Syrah, Zinfandel, Carignane, Barbera and Malbec.
As I hinted in the first section of my guide to Muscadet, many vignerons have come to favour leaving the wines to rest on the fine lees (the solids that remain in the wine after fermentation, largely comprised of dead yeast cells), ...
Gelatine is usually used with kieselsol, the two opposing electrical charges attracting most of the suspended solids.
Strain mixture through a colander into a bowl, discarding solids.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
The cultivation of vine in Chile was not easy, in the beginning vineyards were completely destroyed by local people, however it was possible to start a solid viticultural activity in the Santiago area and for more than four centuries up to nowadays, ...
Add the wine - I generally use something Italian for the sake of ethnic solidarity, but any dry white will do - and boil over high heat, scraping the bottom of the skillet to incorporate the browned bits, ...
1 bung/airlock, and one solid bung to fit the demi-johns
Siphon tube
2 Campden tablets
Thermometer
Hydrometer
Large Casserole type pan for boiling water
Large Funnel and sieve that fits within it
12 tea bags (preferably Assam tea) ...
Brix: a measure of grape solids in a juice sample, usually at picking time. The great majority of these solids are sugars which are fermentable into alcohol.
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks.
Body The impression of weight, fullness or thickness on the palate; usually the result of a combination alcohol, sugar, dissolved solids (including sugars, phenolics, minerals and acids) and, to a lesser extent, glycerin.
This refers to the solid compounds in wine, such as tannins but not water, sugar, alcohol, and acidity. Increasing the extract results in more colour and body.
The name in the local dialect is Chiuinascha, which means 'more marc' (the solid leftover after the grape crushing).
This refers to the solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body.
Two main procedures are employed to separate the juice from the solids. Much of the juice may be drained off by placing the crushed grapes in a container having a false bottom and often false sides.
Deposit: The sediment of solid particles found in wine. In the case of white wines, these are often fragments of colorless crystals of tartrate. In red wines they are usually a combination of tannins and pigments.
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New South Wales, Australia
Solid rather than spectaular reds, in a grainy, meaty fashion.
Orange, Australia
Berrryish, gently aromatic and rather fine, with substantial flavour and a pleasing sense of moderacy.
Term for reds meaning solid or chunky.
BERRYLIKE
Equates with the ripe, sweet, fruity quality of blackberries, raspberries, cranberries and cherries.
filtration: The removal of suspended solid matter from the wine. Some believe that fining reduces the aromas and flavours of wine.
finesse: An highly subjective and abstract term relating to a wine of delicacy and complexity.
Extract
Soluble non-volatile solids that are not sugars that can be found in wines . Particularly red wines have some extract that precipitates as sediment during ageing.
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F ...
The process of clarifying wine to remove any solids.
Finish. The taste that remains in the mouth after swallowing. A 'long finish' is desired in a good wine. Great wines have rich, long, complex finishes, also called aftertaste.
Bright - Describes a wine that has high clarity, very low levels of suspended solids.
Brix - A measurement of the dissolved sucrose level in a wine.
Brut -A French term for a very dry champagne or sparkling wine. Drier than extra dry.
Beefy
term for reds meaning solid or chunky
Beerenauslese
very sweet German wine produced from specially selected grapes ...
Extract: Extract is the sum of all solids in the wine including sugars, tannins, pigments and minerals, giving the wine substance.
A chewy wine is big and burly, feeling almost like a solid in your mouth rather than an ethereal light liquid. This is a common descriptor for full-bodied wines that are a bit rustic like some Syrahs, Chateauneuf-du-Pape and others.
Maceration: During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins.
Based on a system calibrated to the density of water, the pre-fermentation degrees Brix of most table wines are between 22 and 24, meaning 22 to 24 percent sugar (really the percentage of total soluble solids, including unfermentable sugars).
Filtration: Passage of wine through cellulose pads, diatomaceous earth or membranes to remove suspended solids, yeast or malolactic bacteria. Sweet wines must be filtered to remove yeast and prevent re-fermentation in the bottle.
The process cheese undergoes as it evolves from its liquid to its solid state. The .
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Aging ...
Wines that are high in residual sugar and taste soft or viscous are called lush. Maceration During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins.
 See also: Wine, Grape, Fruit, Region, Red
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