Spritzy
Having a light prickle on the palate, due to the presence of carbon dioxide, typical of young wines; The Italian term is Frizzante.
Steely
Especially firm or structured, typically with high acidity.
Spritzy
A tasting term for wine with a tiny degree of pinpoint effervescence, sometimes from the onset of a brief secondary malolactic fermentation in the bottle.
Spritzy
Slight prickle of carbon dioxide.
Steely
Firmly structured; tight balance leaning toward high acidity.
Spritzy
Slight prickle of carbon dioxide, common to some very young wines; frizzante in Italy.
Steely
Firmly structured; taut balance tending toward high acidity.
Spritzy (also spritz and spritzig)
A characteristic that is first detectable visually as tiny specks of air in the wine and then as a crisp prickle or youthful acidity and carbon dioxide in the mouth. See also Perlant.
SPRITZY
Considered a fairly minor fault stemming sometimes from the onset of a brief secondary malolactic fermentation in the bottle. Consists of pinpoint carbonation typically released when the bottle cork is pulled.
(see SPRITZY below).
PLUMP
Less than "fat", but otherwise nearly a synonym.
See also Spritzy.
Persistence. The length of time that a wine remains on the palate after tasting.
Petillant. A French term for a light, natural sparkle.
Pungent.
In the Lombardy region, it is seen as a varietal in Oltrepò Pavese with wines that range from slightly spritzy to semi-sparkling frizzante.
Pinot Grigio style: light-bodied, often lean; light in color; neutral, sometimes spritzy flavors, crisp and acidic.
Oregon style: medium bodied; yellow to copper-pink color; crisp, full, plump, lively flavors with aromas of pear, apple, and/or melon.
Traditionally, Sangría is typically made from red wine, lemon or orange fruit juices with their slices, brandy, sugar, and some spritzy soda water that is served chilled to freshen up a hot Spanish afternoon in Granada and cool down from a sweaty ...
Pinot Grigio
a mutation of Pinot Noir makes fresh, almost spritzy wines in Northeastern Italy yet almost ignored in the New World. Drink when at its youngest
Pinot Noir
classic red wine grape of Burgundy ...
BRACHETTO:
Minor grape grown in the Piedmont region of Italy. Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Known to be the same grape as the French Braquet ...
Used to create a white varietal wine reportedly possessed of a mildly aromatic fragrance and, in some cases spritzy, delicately crisp flavor. Made as a dry wine for early consumption near the villages of Morgex and La Salle in high ski country.
Wines that have not undergone malolactic fermentation may be contaminated with lactic acid bacteria, leading to refermentation of the wine with it becoming turbid, swampy, and slightly effervescent or spritzy.
SPRITZY - Refers to dissolved CO2. Pubescence of intensely matted, woolly hairs covering a leaf surface
STRUCTURE - Related to balance; all of the in mouth basic impressions of sweet, sour, salty, bitter, along with alcohol, body, etc.
pétillantLightly sparkling or spritzy. Pedro XiménezSherry made from the Pedro Ximénez grape. This style of Sherry is dark, dense and sweet, and is used as a dessert wine or even as a topping for ice cream.
 See also: Wine, Aroma, Grape, White, Alcohol
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