Strong
See Big, Full-bodied.
Structure
The way the elements in a wine are configured, ideally in balance.
Strong
Robust, powerful, big.
Structure
The interplay among all characteristics of a wine.
Strong Powerful, alcoholic.
Structure Make up of a wine, refers to the acid, tannin, alcohol, balance.
Stylish Elegance, finesse.
Strong
Big and powerful, usually with high alcohol content.
Structure
A wine's composition.
Are strong and consistent fermenters even at cold temperatures.
They ferment quickly and only stop when all the grape sugars have been utilised. Otherwise we would be buying sweet low alcohol wines.
Rodney Strong-Charlotte's Home, Russian River-$8.99
Rodney Strong has been producing solid wines at reasonable prices for a long time now. Charlotte's Home is no different.
Strong and naturally oxidized in a unique wine-making process, Spain's Sherry is so utterly different from most table wines that it divides wine enthusiasts into opposing camps: Those who say "Yay!" and those who say "Yuk! ...
Strong in flavor and often alcoholic (see "Alcoholic"), but lacking in aromatic interest and development on the palate.
Body ...
Strong acids, such as sulfuric acid, can catalyse ethanol's dehydration to form either diethyl ether or ethylene:
2 CH3CH2OH â†' CH3CH2OCH2CH3 + H2O CH3CH2OH â†' H2C=CH2 + H2O ...
Strong "grape jelly" aroma and flavor characteristic of native American grapes like Concord and sometimes found in more subtle form in red French-hybrid grapes. Not generally well thought of by serious wine lovers, but a well-made Concord.
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We strongly recommend, whenever possible, opening the bottle of wine at least one hour before serving.
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N: Strong, forward, attractive nose. At first this wine seemed a little closed, however after letting the bottle sit for about an hour after opening and pouring out two glasses, ...
The strong Greek red wines are produced from grape varieties such as the "Mavrodaphne", the "Xinomavro" or even the "Liatiko".
Harmonious :
Wine with a balanced level of alcohol acidity and sugar ...
The strong flavour that certain grape varieties, such as the Muscat, impart to certain wines.
Green
Harsh and unripe with an unbalanced acidity that causes disagreeable odour and a raw taste.
the strong first impression, one that jumps out of the glass
second nose
the more studied reflection gained by swirling the wine in the glass to release more than it does on the first impression ...
Blunt:Strong in flavor and often alcoholic, but lacking in aromatic interest and development on the palate.
Blush:Also known as rosé, this term describes a pink or salmon-colored wine made from red grapes. The wine may be dry or sweet.
Weighty
Strong, powerful, full-bodied, forceful.
Whole-bunch fermentation
Occasionally used and the stems can assist in drainage but increased tannins from the stems can be problematic.
Style
Strong acidity, well-rounded styles varying from fresh, light unoaked to rich, heavily oaked wines.
Body, Dry/Sweet
Sometimes affected by ''Noble Rot,'' and used for making dessert style wines.
Heady
Strong, aromatic wine with a high concentration of alcohol and other components.
Woody: Strong bouquet of wood (oak) in wine. Not necessarily unpleasant, but possibly very obvious.
Yeast: Single-cell organisms that convert grape sugar into ethyl alcohol.
Passito
Strong, usually sweet wines made from dried grapes
Pastoso
Medium dry ...
Potent:
Strong, Intense, Powerful ( Got It ? )
Round:
Describes a wine
that has a good balance of fruit and tannins,
with good body as well.
Fuerte (strong) Wine with marked characteristics of body and alcohol.
Gg ...
Liqueur
A strong alcoholic drink made from distilled spirits, with additional flavouring added like herbs and spices.
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Robust: A strong, powerful wine (usually red).
Rose: A pink wine produced from grape juice or must from which the grape skins have been removed before fermentation is complete.
Rough: An immature wine which is not smooth in taste.
Amarone: A strong, dry, long-lived red from Italy's Veneto region, made from a blend of partially dried red grapes.
Amber-colored: A shade some white wines go after oxidation.
unusual iodine-strong, soft-shelled edible sea creature, with a yellowish interior. .
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Perce-pierre ...
The Syrah wine is strong, rich and colored with aromas of pepper, violet or raspberry, depending up on the soil.
We owe to Syrah the big Cõtes du Rhõne such as Cõte Rotie or Hermitage and also Languedoc-Roussillon wines.
A dark tannic and strong grape used in dark spicy and tannic wines. It is thought to be the Mondeuse grape of France
Wine regions
Viticulture and winemaking ...
Aguardiente - A strong transparent spirit distilled from vegetables, called "Firewater", drunk as a digestif after a heavy meal to aid digestion ...
BARLEY WINE: A very strong beer, or a wine whose main ingredient is barley.
BEER: An alcoholic drink made from malted barley & hops using a top-fermenting yeast. A generic term for all beers & lagers.
flavour intensityHow strongly wine flavours are perceived. flavoursThe aromatic components of wine that define its varietal characteristics as noted in the mouth. fleshyWines described thusly have a rich texture and mouthfeel.
Strong and well balanced, but still with a perceptible degree of tannin and acidity. See also Balance.
Flabby. Weak, lacking in character and acidity, with no potential for development.
Flat.
A yeast that imparts strong aromas such as horsey, barnyard, bandaid, medicinal, leather and/or spice into wine
Brix
A scale for denoting the density of liquid in terms of specific gravity.
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) ...
Fino - with refined and complex aromas, fino has a pale color, strong and dry taste, it is considered the most typical style of Jerez. Even this style depends on the development of flor and it is more robust and strong than Manzanilla.
Among the many other countries that have caught Chardonnay fever, Australia is especially strong. Chardonnay was introduced to California in the 1930s but didn't become popular until the 1970s.
Those who argue that this is a change for the better may put forward a number of very strong points in support of their case.
Although there is room for individual preference, my strong opinion is that most people drink their red wines too warm and their white wines too cold.
Germany's great Rieslings are usually made slightly sweet, with strong, steely acidity for balance, a style of wine so variant from the French, Italian and U.S.
In France, Australia and increasingly in California it is often blended with Sauvignon Blanc to cut some of the strong "gooseberry" flavor of the latter grape and create better balance.
Watch out for strongly scented hair products, too.
Smoking. Lighting up just before or during a wine tasting will affect your sensitivity to the nuances of the wines.
Now strongly suspected of being a mutation particularly suited to cooler, damper climatic conditions.
Widely grown, and one of the mainstay grapes for which the Alsace is famous, the popular Gewürztraminer produces white wines with a strong floral aroma and lychee nut like flavor.
This creates a strong domestic demand for the fascinating wines that Portugal produces.
Scientific research has long demonstrated the power of suggestion in perception as well as the strong effects of expectancies. For example, people expect more expensive wine to have more desirable characteristics than less expensive wine.
The wine label is the strongest way for you to communicate the story and history of the wine to the consumer. A label for a Concord wine should emphasize it's versatility and sweetness.
The Rhône region produces mostly strong, full-bodied red wines from the Syrah grape. The Loire is known for its white wines, the district of Pouilly-Fumé using Sauvignon Blanc grapes and Vouvray using Chenin Blanc.
pH is the meassure of how strong the acid is in wine. The lower the number, the stronger the acid. A wine with a low TA may still taste tart if the pH is low enough.
Classify the wines, based on aromas, from "weak" to "strong" to "defective" to set the order of tasting.
A strong base (such as sodium hydroxide), the opposite of acid, is added to a must, juice, or wine in measured amounts.
Screaming Eagle's current production still rides around 500 cases a year, with a mail order list that is curbed at three bottles a person and a lengthy waiting list that hovers over 5,000 strong.
Generally, Italian vermouths tend to be stronger, e.g. bitter and spicy, and their sweet vermouths have strong caramel overtones. French vermouths are subtler, and rely as much on aroma as taste for their flavor impact.
Strong veined cheeses usually demand a sweeter wine
Soft cheeses with bloomy white or red dotted rind, full bodied whites, younger reds, lower tannins
Orange-red rind soft cheeses, full-bodied reds with lower tannins, powerful whites ...
For example, most red wines are very strong and can over power food. That's why steak and other hearty foods are paired with red wines - because the hearty foods can stand up to the strong red wine.
Marked by strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel, for which it is the preferred oak. It's less desirable, although used occasionally, for Chardonnay or Pinot Noir.
American Oak is marked by strong vanilla, with some dill and cedar flavors. It is commonly used for aging Cabernet, Merlot, Shiraz, and Zinfandel, for which it is the preferred oak.
Big Wine
One having strong flavor and full body, to serve with flavorsome food.
Body
The viscosity or "feeling" of a wine in the mouth--which is related in part to its alcohol content. A wine may have a thin, medium, full, or heavy body.
The juice is high in acid and alcohol content and may be bitter-sweet but it produces a strong varietal wine in Hungary and Eastern Europe.
 See also: Wine, Grape, White, Region, Red
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