Thick
See Full-bodied.
Thin
Lacking in body and flavor. Opposite of full-bodied.
Thick: Dense in texture, usually due to low acidity and/or high extract.
Tough: A term generally used to describe an ungiving, distinctly dry red wine that is dominated by its tannins.?
Thick-Dense and heavy in texture.
Thin-Lacking body and flavor.
Tired-Past its peak of flavor development; old.
Thick
Excessively heavy and dense.
Thin
Light and without body; watery. Thin is not a synonym of light, although the words are often incorrectly interchanged. Similar to "light-bodied" but more critical.
thick
Rich, ripe, concentrated wines that are low in acidity are often said to be thick.
thin
A synonym for shallow; it is an undesirable characteristic for a wine to be thin, meaning that it is watery, lacking in body, and just diluted.
Thick T-bone steak, about 1 1/2 pounds (650g)
Salt
Black pepper
1 clove garlic
1 or 2 tablespoons (15-30g) high-quality olive oil ...
thick, square cheese named for the old part of the north's largest city, made in .
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The thickness of your stemware should always remain thin and without a lip at the mouth. This allows the wine to tip into your mouth easily without having to suck it in.
The thick skin of Grechetto grapes allows the grape to be harvested late with high sugar levels. This works well in the production of dessert wines.
It is thick-skinned and produces richly concentrated, intense red wines which are usually added in small proportions to Médoc reds.
BLOOD IS THICKER
THAN BEAUJOLAIS
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Cap :The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine.
cap - thick cake of grape skins floating on top of a vat of fermenting red wine.
Espeso (thick) Robust wine, with a lot of body and density.
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.
Finally, for thick wines like port or sauternes, there is the "full body". This is more like cream, where there is really something swirling around in your mouth.
The particularly thick skin of the Cabernet Sauvignon grape results in wines that can be high in tannin which provides both structure and ageability.
Viscous: The thick appearance of wine.
Volatile: A wine spoiled by the presence of acetic acid is said to be volatile.
Wine: The fermented juice of grapes.
Building Made of Thick Stone
The building that now houses the Culinary Institute is built with extremely thick walls.
Leathery A red wine high in tannins, with a thick and soft taste.[10]
Legs The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine.
Term applying to a wine having at the same time thickness and volume and which, by image, gives the impression that it could be chewed.
MADÉRISÉ (MADERISED) ...
A full-bodied, thick wine.
Fermentation
The process of yeast converting sugar into alcohol and carbon dioxide.
Filtering
The physical removal sediments from wine or juice
Fining ...
Espeso - Heavy ("thick"), weighty wine
Espumosa - Sparkling
Fino - A type of sherry or Montilla, young, salty, tasting of the sea ...
One morning, he found that the garden and vineyard were hidden by thick fog. He saw in that phenomenon a sign that the Lord was angry with him and he therefore ceased cultivating the earth to dedicate himself entirely to prayer.
In most cases a thick film of yeast will quickly form on the surface of the wine. This ivory coloured veil has a wrinkly surface texture, is oily to the touch, and is a healthy 3-5mm thick.
The quality of Tokaj grapes ensures a very good balance between sweetness and acidity, first of all the Furmint, having a thick skin and very good acidity and, of course, sensitive to the effects of Botrytis Cinerea.
Thick? Fizzy? Intense? Just as a large part of enjoying food is seeing how it appears on the plate when it arrives, so it is with wine. What's a happier sight than a glass that's yet to be sipped?
Give it a whirl, and smell.
Body The impression of weight, fullness or thickness on the palate; usually the result of a combination alcohol, sugar, dissolved solids (including sugars, phenolics, minerals and acids) and, to a lesser extent, glycerin.
The berries, with their thick and tough skins, can attain high sugar levels of amazing concentration. Alcohol levels, therefore, can get quite high in dry versions. Conversely, low acidity and high pH in Gewürztraminer are problematic.
There wasn't anything dramatically wrong with any of them, but we found some too heavy and thick; some too narrow (so tastes and smells got trapped); some too wide (so tastes and smells got away from us) and some simply boring.
Cabernet Sauvignon is a late-ripening variety, with small, deeply colored, thick-skinned berries that yield dark, intensely flavored, tannic, long-lived wines that often require years of aging to soften and become drinkable.
This geological formation which separates these two towns rises to a height of 286 metres, and although at its peak it is covered in thick forest its slopes, both to the south and the north, provide a multitude of favourable sites for viticulture, ...
Cover the table with a thick sheet. The Greeks were among the first to use tablecloths because of how easy it made clean up. The sheet should cover the entire table that you are using.
Slide a thick string or cord through these holes. Tie this string onto a support system above it, such as a hook. Get a thin piece of wood along with a four inch piece of string.
Cork: A cylinder-shaped piece cut from the thick bark of a cork-oak tree and used as a stopper in wine bottles. Cork is especially well suited for this purpose because of its waxy composition, inertness and springiness.
An aid to measure the specific gravity (liquid thickness or viscosity) at various stages of the winemaking process. It is a glass instrument that floats in the must or wine and gives readings of sugar content.
" If the drops are thick and slow, they are long legs. The longer the legs, the higher the alcohol content, like in sweeter wines.
Smell the wine. Go on, stick your nose right over the glass, and breathe deep.
These differences are expressed in the thickness of stems and canes, the lushness of their canopies, and the shape of their leaves and bunches.
a. Hold the glass by its stem and take a look at the wine's thickness (called "viscosity").
b. Swirl it in the glass to see how it clings to the sides (called "legs" or "tears"). The thicker or longer the legs, the richer and denser a wine will be.
Body: The viscosity or thickness of wine. The higher the alcohol and extract content, the more full-bodied the wine.
Botrytis Cinerea: A mold that pierces grape skins, causing dehydration. Also called noble rot.
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The Châteauneuf du Pape is thick, harsh, powerful and richly colored. It is elaborated with 13 authorized and controlled grape-varieties among which , and .
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Chewy
Wines with unusual thickness of texture or tannins that one almost "chews" before swallowing.
Clean
Fresh, with no discernible defects; refers to aroma, appearance and flavor.
The juice is quite thick, viscous with a high natural acidity, and very sweet and pleasant, but while possessing body, lacks a distinctive varietal palate. It is therefore usually blended with the juice of a drier variety e.g. Riesling or Elbling.
Unctuous
An adjective to describe a thick, rich, and glycerine-laden wine with an equally rich aroma.
Vanilla
Specific spice term, highly characteristic of some wines (particularly Spanish and some California reds) aged in new American oak.
Viscous: Viscous wines tend to be relatively concentrated, fat, almost thick wines with a great density of fruit extract, plenty of glycerin, and high alcohol content.
The amount of glycerol found in wine is too small to make the wine thick (in fact, dry wines are slightly less viscous than water).
Style
Good acidity, high in tannin. Its thick skins produce wines that can mature for decades.
Body, Dry/Sweet
Produces full bodied, robust wines.
Fleshy: Full, oily, rich wines which produce a sensation of thick body on the palate.
Flinty: A stony taste in wines.
Floral/Flowery: Wines pleasant in aroma, reminiscent of the perfume of some flowers.
Hárslevelü grapes are thick skinned and are therefore not as susceptible to Botrytis Cinerea(noble rot) as Furmint; they are however very aromatic and add suppleness and a strong slightly spicy, perfumed character to Tokay Aszú.
Thin glass is much better than thick glass. The champagne glasses should be tall flutes, never the flat "sherbet" kind which dissipate the bubbles and leave no room for the aroma molecules to concentrate.
Simply pour white wine over the stained area and very gently blot the liquid up with a thick towel (be very careful not to rub as this will force the stain into the carpet or clothing fibers).
A thick, rich, full-bodied, full-flavored wine that may be best drunk alone, but also has enough acidity to match successfully with equally rich dishes.
Viscous: Viscous is the thick appearance in wine; showing the presence of glycerol.
The floating solids bind together forming a thick mat which must be wetted at least daily during fermentation of red wine in order to extract the maximum amount of color and flavor from the skins into the wine.
Zinfandel has a mouthfilling, thick berryness that is sometimes described as being jammy or chewy. White zinfandel (not a separate grape variety) is made when zinfandel grapes are fermented without their dark purple skins.
Chewy: A way of describing especially thick texture and/or tannins in red wine.
Used to describe how a wine feels in the mouth, its viscosity or depth of flavour. A watery wine might be described as light-bodied while a thicker, creamier, style of wine, say a fortified wine or sweet dessert wine, ...
Viscous
Tasting term used for wines that are thick, heavy-textured and concentrated. Sweet wines made from grapes that have been affected by *noble rot are commonly viscous.
Fleshy: Used to describe full, oily, rich wines of substance which produce a sensation of thick body on the palate.
Normally the first racking should be performed within one to two weeks after completion of fermentation, particularly in warm climatic regions or in warm cellars, as the yeasts in the thick deposit of lees may autolyze (digest themselves), ...
Tart - Sharp; acceptable if not too acidic.
Thick - Dense and heavy in texture.
Thin - Lacking body and flavour.
Tired - Past its peak of flavour development; old.
Tough - Astringent or hard; wiry; tannic.
 See also: Wine, White, Grape, Aroma, Flavor
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