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.
Sour
Tasting term used for wines having the characteristics of fermentation or rancidity. Implies presence of acetic acid. Close term to acidity. Sour is one of the four objective qualities (sourness, sweetness, saltiness and bitterness).
Sour :
Wine which has turned into vinegar or which is in the process of doing so due to an excessive acidity.
Staves : ...
Sour
The acid taste of wines that are made from unripe grapes.
Sparkling
Wine with an effervescence caused by a secondary alcoholic fermentation that leaves carbon dioxide trapped in the bottle.
Sour
Like vinegar; wine that is spoiled and unfit to drink.
Spicy ...
Sour
Sharply acidic or vinegary.
Sparkling
Wines with bubbles created by trapped carbon dioxide gas.
Sour
When a wine tastes sour, you're tasting the acid in it.
Spicy
Spicy is another wine tasters term, referring to a wine that tastes like it has spices added to it. The German wine, Gewurztraminer, is a good example of a spicy wine.
Sour
Over acid, often vinegary. Sourness is an undesirable quality that will not disappear with aging.
Sour: Spoiled wine with a vinegar-like taste (vinegar happens to be wine that has gone bad).
Sparkling: Wine containing bubbles of carbon dioxide which is a byproduct of fermentation.
Sour
A wine tasting term for a wine that has too much acidity in the balance. This is beyond tart, and usually means the wine has a serious defect, such as it is turning into vinegar (technically it has too much volatile acidity).
Sour: see acidic.
Spicy: many wines will display distinct or nebulous ("what is that flavor?") spicy flavors such as dill, basil, or the like.
SOUR: Similar to TART in sensation, but usually imparts more of a green or underripe fruit quality, than by acids.
SOUR
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).
Sour: The taste sensation of acid. Not to be confused with bitter or astringent, which are taste sensations of tannins.
Is a sour liquid processed using fermentation and can be made from a wide range of fruits, including the grape, as well as from ciders and beers. In wine terms the word is used as a derogatory term for a highly acidic, usually undrinkable, wine.
ACERBE (SOUR)
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) ...
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 ...
ACID: The sour constituent in wine which may be citric, tartaric, malic or lactic, but must not be acetic. The riper the grapes are the more tartaric and the less malic acid they contain.
A sour or vinegary smell or taste. See also Vinegary.
Acidity. One of the basic savors in wine, providing crispness, vitality and sharpness.
Aftertaste.
Vinegar - A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
aceticUsed to describe sour vinegar characteristics. acetic acidThis volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour.
" Acidity an important structural component in wine which adds freshness and contributes to its tart, sour taste. Total acidity is measured by pH, which gets lower as the acidity increases.
Acidity: Describes a tart or sour taste in the mouth when total acidity of the wine is high.
Acrid: Describes a wine with overly pronounced acidity. This is often apparent in cheap red wines.
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.
Excessive acid makes a wine taste sour, while insufficient acid renders a wine weak. Acid is particularly important in white wines providing a backbone, and allowing them to age. Acidic white wines such as Sauvignon Blanc are food friendly.
acidic Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.
acidity The acidity level in a wine is critical to its enjoyment and livelihood.
While there may be a vast array of aroma categories, generally only four tastes have historically been considered: bitter, salty, sour, and sweet.
Mild black fruit, pepper, and unidentified herb aromas barely beget interest, but the sour red and black cherry flavors on the palate are an ideal match for marinara sauce.
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.
You are only able to detect four distinct flavors with your tongue: sweet, sour, salty and bitter; while your nose is able to decipher over 200 different aromas.
BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). Some grapes--notably Gewurztraminer and Muscat--often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems.
The five basic tastes are sweet, sour, salt, bitter and umami (the recently discovered fifth taste found in savory foods like mushrooms, tomatoes, soy sauce, and aged cheeses and meats).
Train your palate to recognize the five different taste sensations: sweet, sour, salty, bitter and umami. Varying combinations of these sensations form different flavors.
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.
Acidity: A tart or sour taste in the mouth when total acidity of the wine is high.
Collings found that there were variations in detection threshold around the perimeter of the tongue for sweet, sour and salty but these variations were small and of no practical significance.
The tart (or in excess, sour) quality that wine's natural acidity imparts and that gives the wine a sense of body and structure. Required for proper balance; too much or too little constitutes a flaw.
Web-weaving by Cliffwood Organic Works ...
A low-acid wine, not tart nor sour. Taken to extremes, it yields a wine that's "fat" or "flabby," but within an arm's length of balance, the wine may be palatable, even gulpable; many mass-market wines are consciously made on the soft side.
Tart: Sharply acidic or sour; not necessarily pejorative as some whites made for early consumption with ?? foods are prized for their tart qualities.
Thick: Dense in texture, usually due to low acidity and/or high extract.
Flat: Wine lacking a refreshing slightly sour taste and sparkling wines that have lost most of their carbon dioxide.
Fortified wine: A wine in which the alcohol content has been increased by the addition of wine, spirits, or brandy.
Sensitive to botrytis and sour rot , downy mildew even more. It can also be the desiccation of the spine .
Follows, by region, a list of all DOC and DOCG where the use of this vine is allowed
Veneto ...
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.
Bitter One of the four basic tastes (along with sour, salty and sweet). If the bitter taste dominates the wine, it is considered a fault and can be ascribed to poor fruit or excessive use of oak or oak chips.
Green Usually unripe, sour, or acidic.
Grip Firm texture on the palate created by tannin and acid.
Hard Texture due to too much tannin or acid.
07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw.
Describes a slightly sour and sometimes biting flavour in cheese.
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Acidification ...
Some terms are familiar to anybody with taste buds: sweet and sour, for example. Others may sound strange to beginning tasters, yet they're among the most basic wine descriptors.
Chianti and sour cherry) and flavors that result from other factors in wine making, either intentional or not.
Another acid-Acetic Acid (vinegar)-is usually present in only trace amounts and contributes to a sweet/sour vinegar taste. Too much acetic acid in wine is not a good thing and can often be detected in super duper cheap table wines. Yeck.
Volatile: (or Volatile Acidity) Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge.
Roll the wine around in your mouth exposing it to all of your taste buds. You will only be able to detect sweet, sour, salty, bitter and umami (think: meaty or savory).
Sweet: identifiable on the tip of the tongue. Sour: identifiable on either side of the tongue. Salty: identifiable on the front part of the tongue. Bitter: identifiable at the very back of the tongue.
Somehow the term "dry" in the wine world has come to mean NOT SWEET. It doesn't mean the wine is tart. It doesn't mean the wine is sour. It simply means the wine is NOT sweet.
A pungent wine has strong aromas that are often out of balance with the others in its bouquet. Often, pungent wines are intensely sour, astringent and grating on the palate ...
Another defect that can occur is oxidization. Exposing wine to air for too long will oxidize the wine, making it lose its original bright color - making it brownish and dull - and leaving it tasting like a sour apple.
Tart
A wine with a high degree of acidity that still tastes in balance with other elements, such as fruit flavor or sweetness, is described as tart. Too much acidity and we criticize the wine as harsh or even sour.
foie gras and sautéed chanterelles may be the perfect complement to soft, forward Pinot Noir," Mr. Frank says. "But paired with a more traditional-style red Burgundy, the sweetness of the corn overpowers the wine and can almost make it taste sour.
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, Aroma, Taste, Sweet, White
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