Toasty
A tasting term. Toasty means literally means just that - smelling or tasting of toast.
Toasty
A tasting term literally meaning just that - wine smelling or tasting of toast.
Toasty: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines.
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Toasty
The barrel smell and taste imparted to oak-fermented white wines and barrel-aged white burgundy
Tough
Usually implying too much tannin ...
Toasty:
Often used to describe a white wine
with a nice hint of the wooden barrel
in which the wine was stored.
Sweeter wines are rarely described this way.
Toasty: Describe a hint of the wooden barrel. Usually associated with dry white wines.
Velvety: Having rich flavour and a silky texture.
Zesty: A wine that's invigorating.
Toasty Biscuity character.
Tropical Pawpaw, granadilla aromas.
Unbalanced Component parts on palate ill matched: over-tannic. over-acid, lacking fruit.
toasty
A smell of grilled toast can often be found in wines because the barrels the wines are aged in are charred or toasted on the inside.
TOASTY
Other, similar descriptors are "caramel" and "toffee". Some also add spicy flavours, such as "cinnamon" or "cloves".
Toasty
Toasty describes a wine that smells or tastes like toast. This characteristic comes from the wine's contact with the inside of a charred oak barrel.
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Toast, toasty: Descriptive flavor and aroma term that may result from making wine in lightly toasted or charred oak barrels; Also found in fine Champagnes and older Bordeaux.
Toasty Describes a wine characteristic reminiscent of lightly burnt toast, complete with the bready notes. Often derived from barrel-aging and frequently associated with dry sparkling wines.
Toasty
Is a descriptor used to talk about wines, usually chardonnays or sparkling wines, that display the aromas and flavours of toasted bread, imparted by maturation in oak barrels.
Oaky
Toasty, smoky or vanilla smells and flavors contributed by the oak during barrel aging.
Odors
Sensations caused by the volatile components of wines, including aroma, bouquet and "off" odors.
Off-dry
Very slightly sweet.
charryAromas and flavours of a toasty nature created by the application of oak barrel aging to the wine.
Smokey A wine exhibiting the aromas and flavors of the various types of smoke, such as tobacco smoke, roasting fire smoke and a toasty smoke derived from oak influences.
Smooth A wine with a pleasing texture.
More toasty character comes out in the palate, which also displays mild pear and zesty lime / citrus flavors and a distinct mineral component that almost seems salty.
This adds some complexity to the wine, and also imparts toasty, nutty and vanilla-like flavours to the wine, especially when the barrels are new. Red wines are rarely fermented in barrels, but will often spend a lengthy period of ageing in them.
Many Champagne houses and sparkling wine producers make elegant Rosé Champagnes and sparkling wines that are full-bodied and toasty with tart strawberry flavors.
Byron Chardonnay, Santa Maria Valley 2004 ($25): This entry level Chardonnay opens with plenty of toasty oak on the nose but also shows orange blossom and pear too.
Chardonnay is one of the easiest varietals to do this component tasting with, as many winemakers utilize a good bit of oak to bring out the toasty, buttery notes that many consumers have come to expect from Chardonnay.
Burnt: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.
Buttery: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." ...
The sparkling wine from Champagne will usually present with a light colour, high acidity and a toasty, apple fruit-flavoured long palate.
Queensland, Australia
Fat with tropical fruit, even pineapples when young. Thick and toasty with age.
Upper Hunter, Australia
Soft charming, warm with hay-like characters and buttery softness, with a twist of citrus when young.
Buttery. Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." ...
Oaky
The number one choice of wood for wine barrels. It imparts toasty, vanilla, and smoky aromas to the wine.
Oenology
The science behind winemaking.
This can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.
Barbera is often used as a blending grape. As a varietal it can exhibit aromas of berries, plums, or cherries with hints of vanilla, toasty, or smoky flavors.
Food and Wine Pairing: Tomato based pasta dishes are perfect matches to serve with Barbera.
Let them know how the wine tastes by using words such as toasty oak, nutty or citrusy. Chardonnay is generally known to have a light oak taste, while sauvignon blanc has notes of citrus.
Although normally indistinct in aroma, when cultivated in temperate areas and cropped for quality, Barbera can exhibit an attractive ripe aroma of red fruit, currants or blackberries that can be enhanced by vanilla, smoky or toasty notes added by ...
Oaky: The odor and/or flavor of wines aged in small oak barrels. Some oak barrels impart a toasty or spicy vanillin odor and taste which is desirable in moderation but undesirable if exaggerated.
Winemaking Information - Optional terms like "barrel fermented," "sur lie," and "oak aged" provide more clues about the style and flavor of the bottle. All of these terms point to a toasty, oaky, and more complex wine.
Barrel fermentation and lees contact increases the aroma and flavour complexity, imparting smokey, toasty and cheesy flavours to white wines.
Very specific aroma description for a fresh, yeasty quality that I often find in Champagnes and White Burgundies. Note, however, that Champagne-makers consider this a flaw and prefer the euphemisms "toasty" or "biscuity" to describe this scent.
Champagne author Tom Stevenson describes the house style as "classic, Pinot-dominated Champagnes of great potential longevity and complexity" which "tends to go toasty.
Winemakers may lightly toast the inner surface of barrels, allowing the smoky oak or toasty characters to be detected in the final product. Oak gives the taste a dimension of spiciness and adds a hint of vanilla or coconut to the grapes aroma.
Oak notes can include such elements as vanilla, spices (clove, cinnamon) cedar, smoke, toast, bourbon and roasted coffee, among others. Vanillin scents typically come from the oak itself, while roasted or toasty characteristics often derive from the ...
" For all other types of wine, this flavor should be considered a fault. It should never be too pronounced, and in sparkling wines, it should be more toasty (like burnt bread) than a freshly baked loaf.
The taste varies from a crisp, acidic flavor when young to a rich, honey, spicy, toasty palate associated with the developed wine. Alsace Rieslings are acidic and taste of minerals and fruit.
Tart: Sharp-tasting because of acidity. See also 'Acidic.'
Toasty: Describe a hint of the wooden barrel. Usually associated with dry white wines.
Velvety: Having rich flavor and a silky texture.
Zesty: A wine that's invigorating.
Thin: Lacking body and depth.
Toasty: Describes a hint of the wooden barrel. Usually associated with dry white wines.
Velvety: Having rich flavor and a silky texture.
Zesty: A wine that's invigorating.
Toasty
A flavor imparted by fire treated oak
Total SO2/TSO2
The entire amount of SO2 in all of it forms contained within the wine
Turbidity
The decrease in transparency of a solution due to suspended solids
Ullage ...
 See also: Wine, Toast, White, Fruit, Grape
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