Stalky: Smells and tastes of grape stems or has leaf- or hay-like aromas.
Stemmy: Wines fermented too long with the grape stems may ...
stalky: A herbaceous character which may derive from fermentation in the presence of grape stalks as is sometimes done with Pinot Noir.
still wine: Any wine that is not effervescent.
Stalk: The green part of the vine that supports the grapes.
Stave: Worked wood that forms the structure of the barrel.
Stemmy: Smell and taste of certain wines, reminiscent of the vine, particularly the green stalks.
Stalky
The smell of green wood occurring in some young wines.
Steely
High in acidity, fairly hard and uncompromising.
stalky: A synonym for vegetal, but used more frequently to denote that the wine has probably had too much contact with the stems, resulting in a green, vegetal, or stalky character to the wine.
Stalky, stemmy: Very specific vegetative descriptions, rather rare, most often found in unappealing Pinot Noir made from young vines or under-ripe grapes.
Stalky or Stemmy
Describes an unpleasant greenness and astringency from overlong contact with the grape stems or the use of under ripe grapes.
Steely
Firmly structured; taut balance tending toward high acidity.
Stalky - Grape stem taste.
Stable - When wine is in a state in which it will not develop negative characteristics in the bottle, due, for example to re-fermentation, premature browning or protein haze.
STALKY: Similar to stemmy, but exhibits more of a fibrous quality. Smells and tastes of grape or vegetal stems, or has leaf- or hay-like aromas.
Stalky
A tasting term that is a close relative of sappy and green, usually used to describe young, raw red wines.
stem/stalk - woody attachment of grape to bunch, high in often harsh tannins. All or most are usually deliberately eliminated by a mechanical destemmer prior to fermentation.
sulfur, alternative spelling of sulphur.
stalking, destalking, stemming, de-stemming
Action of separating the grapes from the stalks or stems.
DE ...
stalky...
Sometimes an alternative for "vegetal", but usually denoting wine that has had excessive contact with the grape stems. Can result from excessive pressure during the pressing of the grapes.
standard bottle...
Oily: Pips and stalks in grapes can inject .oily. flavours into a wine. Not good.
Oxidation: The presence of oxygen causes wine to decompose, turning it eventually to vinegar. Higher temperatures speed the process.
After the roots and stalk have developed, the untended vine would grow wildly, spending most of its energy on spreading its shoots and tendrils.
egrappageThe process of destemming - removing stems/stalks from the grape bunches before fermentation. einzellageA German term for an individual vineyard site.
Stalky A woody, green herbaceous note in a wine.
Structure A term used to describe the solid components of a wine-acidity, sugar, ...
Pomace The skins, stalks, and seeds that remain after making wine. Also called marc or "press cake". It can be used or processed for vineyard mulch, distillation, tartrates or grapeseed oil.
TANNIN: Is found in fruit skins, pips and stalks & are harsh, bitter compounds which, if present in large quantities, can make a wine difficult to drink as they leave a dry, astringent sensation in the mouth - rather like drinking stewed tea, ...
Tannins are found in grape skins, pips and stalks but may also enter the wine from oak barrels. They are harsh, bitter compounds responsible for flavouring - especially red wines.
On arrival at the winery the black grapes are crushed and de-stalked, but are then pumped direct to the fermentation vats.
The stalk-shaped bay is open lyres. The serrated blade is sharp.
The cylinder-shaped bunch is large and quite dichtbeerig. The plump berries are medium size and of a reddish-violet color.
Tannin: A bitter, mouthdrying substance found in the skins, stalks and pips of the grapes.as well as in the wood barrels in which wines are aged.
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks.
Tannin is contributed by the skins, pips and stalks of the grape and also from oak barrels used in the maturation of some wine. This is more obvious in younger red wines like Cabernet Sauvignon and Merlot.
Tannin is a chemical that comes from the stalks, pips and skins of red grapes. It tastes astringent and "mouth-drying", and makes your mouth "pucker". There are many kinds of tannin. Some tannins taste bitter.
Over the next week or so I will continue stalking the local wine shops in search of Nouveau from other producers and publish my notes. Please share your own tasting notes with us - for any Nouveau you try - by posting them in the comments.
Tannin: A compound that found in the skins, stalks, seeds and pips that lends a bitter flavor to red wines, while causing sensations of pucker and dry mouth. Wines with a high tannin content produce more sediment with time and age well.
Strip the grapes from the stalks and then squash them by hand.
6
Pour the boiling water on them and leave to soak for forty-eight hours.
A natural component found to varying degrees in the skins, pips, stalks and stems of grapes. This is most prominent in red wines, where it creates a dry, puckering sensation.
Tart
Sharp sensation on the tongue from too much acidity or tannin.
Tannin
Found in grape skins, seeds and stalks. Tannins are harsh, bitter compounds which if present in large amounts make a wine difficult to drink as they leave a dry, puckered sensation in the mouth.
Self-descriptive. Sign of ill-health caused by inferior treatment such as excessive stalks during crushing or even metal contamination.
Black currants
The slight smell and taste of black currants often found in Bordeaux wines.
Must
The must is the unfermented grape juice, including skins, stalks and pips, .
Must weight
Must weight is an indicator of the sugar and the resultant alcohol content of the fermenting wine.
Must - Unfermented grape juice, including pips, skins and stalks.
Must weight - The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.
N ...
Remove stalks and the green portion under the blossoms - both can ruin the wine's flavor.
Wash dandelions well before making the wine.
Tannin: Tannin is a vital ingredient in wines, especially red wines. It comes from the stalks, skins and pips of grapes. Tannins in a young wine produce a bitter, puckering taste on the palate. It also provides structure and balance.
Yema (yolk) The first portion of Must obtained through a straining process without the pulp being subjected to any mechanical process. Also, a bud on the vine stalk.
Zz ...
But it often strays away from currant and berry notes into stalky green flavors that become more pronounced with age. Given its newness in the United States , Cabernet Franc may just need time to get more attention and rise in quality.
 See also: Grape, Wine, Fermentation, Taste, Tannin
  
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