| |

Sour mash A term describing a production process typical of straight whiskies, as opposed to sweet mash. The resulting whiskey itself is not sour in taste. Spanish brandy Brandy distilled from sherry wine; typically less dry than traditional brandy.
| |
Sour (see also Crisp, Sharp)Almost a synonym for ACIDIC. Implies presence of acetic acid plus excess acid component. (Is also one of the four basic taste sensations detected by the human tongue).
| |
1/2 cup sour cream (I used a " light" version to save calories, but would avoid the no- fat variety) 1 egg 6 strips cooked bacon 1 large red onion, sliced into thin rings salt and pepper ...
| |
sharp or sour tasting. Don't pour it down the drain; make another batch of blueberry wine, but only make it lower in acid this time and then later blendthe two together.
| |
Prunus gracilis ( Sour Plum, also Oklahoma Plum and Sand Plum) ranges from Texas to Kansas to Tennessee. It grows more as a shrub than a tree with red fruit when ripe. It is not considered a very good eating plum, but makes very decent wine.
| |
The lower the pH measure of a beverage, the more "" sour"" or "" tart"" it tastes. Water has a ph of 7 and tastes "" neutral""; a healthy human digestive system has a pH range from 1 to 2. Wine pH is between 2.9 and 4.
| |
While there may be a vast array of aroma categories, generally only four tastes have historically been considered: bitter, salty, sour, and sweet.
| |
Over- sulphured - a wine that smells of burnt matches and leaves a sour taste in the back of the throat. It will often leave you with a foul headache the next morning. Sulphur dioxide is widely used as a necessary 'disinfectant' in wine-making.
| |
The front and back of the tongue contain the taste buds and rather than specializing in a particular taste sensation, all taste buds are capable of detecting sweet, sour, bitter and salty flavours, ...
| |
Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides crispness and life to the wine.
| |
acid A class of chemical compounds, typically corrosive and sour-tasting, some of which appear naturally in wine. A certain amount of acid is vital to the preservation of wine. See also , , , , , , , and .
| |
Some terms are familiar to anybody with taste buds: sweet and sour, for ex ample. Others may sound strange to beginning tasters, yet they're among the most basic wine descriptors.
| |
who lived in the last years of the first century BC - who wrote in his book about geography «Ligurians consume milk and beverages made of barley, they buy at Genoa oil and wine and the small quantity of wine they make is resinous and sour» ...
| |
See also: Wine, Taste, Sweet, White, Fruit

|