Structure: Opulent, concentrated, balanced, bold, fullbodied, complex, accessible, tight, fruit bomb, fruit-forward, supple, dense, acid, tannic, elegant, well-rounded, rich
Viscosity: Syrupy, molasses, caramel, thick, thin ...
Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure." ...
Structure - The structure of a wine is those components which tend to support the body of the wine, holding it together, giving it lift and intensity. Acid, tannin and alcohol can all be said to be parts of a wine's structure.
Structure
The way the elements in a wine are configured, ideally in balance.
Stuffing
Big, full-bodied wines are said to have "Stuffing".
Structure
A tasting term. When a wine is described as having structure, the taster is referring to the tannin and acidity levels.
Structure
A tasting term referring to the level of fruit, tannin and acidity in the mouth.
Sugar
The biochemical process wherein the grape's natural sugar is transformed into alcohol by yeast in the production during fermentation.
Structure
This is a tasting term that refers to the tannin and acidity levels. These elements give the wine a presence in the mouth and without them wine tends to taste flabby, like a fruit flavoured drink.
Structure
The impression conveyed by a wine's structural components.
Style
The characteristic combination of components - alcohol, acid, tannin and sugar - associated with the wines of a region, a winery or a particular winemaker.
Structure
Tasting term. To describe a wine as "well-structured" is very complimentary. It means it has an "architecture" of fruit, ACIDITY, ALCOHOL and TANNINS, that should allow it to age and stop it from being bland or wishy-washy.
Structure: The backbone of a wine, generally provided by acidity and/or tannins, which gives shape to its flesh and holds its various elements together.
Structure Make up of a wine, refers to the acid, tannin, alcohol, balance.
Stylish Elegance, finesse.
Sugar Levels in the grapes, transformed into alcohol during fermentation.
Structure
The interplay among all characteristics of a wine.
Sturdy
Bold, robust, vigorous flavor and body.
Structure
The way a wine is built; its composition and proportions.
Stuffing
Big, flavorful, full-bodied wines are said to have "stuffing." ...
structure: A highly subjective wine tasting term which refers to the balance between flavour intensity, acidity, tannin (in reds) and alcohol. A poorly structured wine will either be lacking in, or be dominated by one or more of these attributes.
Structure
Structure refers to the interplay and balance among the following characteristics in wine: flavor, acidity, alcohol, and tannin.
Structure
A wine's composition.
Sturdy
Strong and assertive.
Sulfur
Sulfur dioxide is used quite commonly in vinification.
Structure: The make up of wine, its acidity, alcohol, tannic content, etc.
Superiore: Wine with a higher content of alcohol, and sometimes aged longer ...
Structure
Related to the mouthfeel of a wine, provided by acidity, tannin, alcohol, sugar and the way these components are balanced. Wines with low, unbalanced levels of acidity or tannin can be described as 'lacking in structure' or 'flabby.
Structure: Overall term describing a wine's sense of body, largely built, as described above, on acidity, with alcohol and tannins as additional elements.
Structure
refers to the interaction of components which contribute to a wine's tactile sensation, including acidity, glycerin, alcohol and tannin ...
Structure: The framework of the wine, made up of its acidity, alcohol, tannic content and so on.
Structure
A popular tasting term for the elements of a wine that confer longevity, mainly *tannins and *acidity.
STRUCTURE
Term for overall flavor. Used to suggest complete impression of the wine. Needs a modifier in order to mean something - (eg: "brawny" etc).
STURDY (see HEARTY above) ...
Structure
In the CIVC's structure, both the houses and the growers are represented at all levels. This includes a co-presidency where a grower representative and a representative of the houses share the running of the organization.
structure
a sense of solidity that has more to do with each element holding together than with weight
Wine - The Basics ...
[edit] Structure of the Awards
[edit] Judges
The IVWA carefully selects judges from across Canada[5].
Structure ligneuse de la grappe qui porte les grains de raisin.
[ ESPAÑOL ] [ ENGLISH ] [ DEUTSCH ] [ FRANÇAIS ] ...
Structure. How a wine's structural components are perceived. Ideally structure should be well-balanced, without any one component dominant.
Style. Characteristics that form the personality of the wine.
STRUCTURE The flavour plan, so to speak. Suggests completeness of the wine, all parts there. Term needs a modifier in order to mean something - (eg: "brawny" etc).
VALUE: Good structure and complexity makes it a real value at $10.
WHEN TO DRINK: Ready to drink but safe to hold for several years on the wine rack or in the cellar.
PRONUNCIATION:
Jumilla = "Hoo-MEEL-yah" ...
The sense of structure present in a wine with sufficient acidity. See also "structure" below and note that alcohol and tannins may also be elements of structure or backbone.
Web-weaving by Cliffwood Organic Works ...
Structure, the way a wine is proportioned
Super Tuscan
The high-quality wines from Tuscany that were made in defiance of the existing wine legislation.
Estructura (structure) A well structured wine is a wine with body, good acid content and full of flavour, as well as being powerful and balanced.
Evolucionado (evolved) Wine that has undergone positive or negative changes over time.
Ff ...
Taste
Full, well-structured and well supported, although harmonious with acid content. Mildly tannic, long in taste, sometimes just lovely, with the aroma that comes back and stays in the mouth.
Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms.
Tinny
Metallic tasting.
roundAs opposed to flat or angular, refers to a wine's structure, particularly acid, tannin, sweetness and alcohol. saccharomyces cereviseaeTraditional wine yeast.
Wines with good acidity and tannin structure.
Baked
The caramel odor in sweet wines, such as Madeira, that have been heated at high temperatures. These wines often have a warm, earthy aroma. Also wines from over-ripe grapes
Balanced ...
A hard, strong structure in a fine wine that will take many years to mellow and soften. A metallic taste, reminiscent of iron, also appears as a nuance in some wines.
Lacy.
Body: Term used to describe the weight and the structure of a wine.
Bouquet: The scent of a wine that develops as it ages and matures.
Brut: The term given to a dry champagne.
Cave (french): Cellar.
Spätlese - (literally late harvest) wines produced with late harvests and are usually more intense and structured than Kabinett. These wines can be both dry and semi-dry.
Soft - May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure; used on a label occasionally to indicate low alcohol.
Solid - Sound, well structured, firm.
Root, stem and leaf structure of the vine
Key to the diagram.
Germination of a seed, enlarged, its embryonic root, stem, cotyledons and bud.
The embryonic bud alone, at the four-leaf stage of development.
" For example, one might say that a certain red wine is "light-bodied" - referring to the mouth-feel and tannin structure. A light-bodied wine will have fewer tannins present and less presence on the palate.
Flabby Tasting term used to indicate a wine lacking in structure, often marked by low acidity. Flagon A glass bottle that holds two litres of (usually inexpensive) table wine. Flor The yeast responsible for the character of dry Sherries.
Indigenous to Spain, Tempranillo's flavor profile and structure is very similar to Pinot Noir - soft cherry and red berry fruit, medium acidity and tannins, a touch of earth and spice, and an overall elegant, polished character.
Some wines are Fining: Addition of a material that alters the wine's structure, then is removed from the wine. Egg whites and isinglass are fining agents that remove tannins. Bentonite removes protein.', '', 250)"; ...
Understand tannin structure to find a bold wine. Strong tannin structure creates a full-bodied wine and helps cut through the viscosity of fat in the beef.
This system is used when fruit is to be emphasized in the final wine in contrast to structure and tannin.
cedar Rhõne reds can have a bouquet that suggests either faintly or overtly the smell of cedarwood. It is a complex aspect of the bouquet.
Perhaps the noblest of them all, Cabernet Sauvignon makes big, dense, structured red wines capable of long aging. It forms the backbone of the top red wines of Bordeaux, where it is usually blended with Merlot and Cabernet Franc, among others.
The zip is no mistake in these robust wines that features good structure built upon a nose of ripe cherries and raspberries and a finish of spices and pepper.
The leaf structure, clusters and berries so resemble Chardonnay that there are many vineyards in Europe where plantings of the two grapes are intermingled.
it's a pleasant one), the better the wine. The better wines also have a harmony or balance between their elements, such that no one component stands out above the others. 5) It's easy to appreciate fruit, but serious wine is based on structure first ...
They provide color, flavor and structure to a wine as well as acting as a preservative. Often, wines with heavy tannins are meant to be aged or "cellared" for some time.
Tannin gives wine structure and because it acts as a natural preservative, allows wine to age. Normally, tannin is not so much tasted as it is sensed.
Chloroplasts: Oval, chlorophyll-bearing structures inside the cells of leaves. Chloroplasts act as tiny factories within the leaves -- to produce sugar for plant growth from CO2 and water.
Backbone: Used to denote those wines that are full-bodied, well-structured and balanced by a desirable level of acidity.
Backward: Used to describe a young wine that is less developed than others of its type and class from the same vintage.
Too soft, almost limp, without structure.
Flowery
The flowerlike bouquet that is as appealing to the nose as the fragrance of blossoms, as for example, in a fine Moselle.
Tannin is, to what acidity is to white wine, its structure. Tannin (bitter) is detected by the back of the tongue. Depending on the amount the wine is bitter, supple or firm.
Meaty: A wine with chewy, fleshy fruit; sturdy and firm in structure. It may even have the aroma of cooked meat.
Medium-dry: A term to indicate the perceived sweetness of wines that are slightly sweet.
It is extremely important (particularly in white wines) in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing, supporting the aftertaste. Acidity also helps preserve a wine.
 See also: Wine, Fruit, Grape, Region, Red
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