Opposite of fined, but does not exclude other clarifying processes such as filtering.
A label term, usually applied to Chardonnay or Semillon, which indicates the wine has not been matured or influenced by oak.
Opposite of "fined", but does not exclude other clarifying processes such as "filtering" etc.
VANILLA (see also SWEET, TARLIKE).
Component detectable in the "nose" of a wine. The novice taster can compare odors with the vials of artificial ones provided in kit form.
HAZY: Used to describe a wine which is unfined and unfiltered.
HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
HERBACEOUS: Herbal. The taste and smell of herbs in a wine. Can be a nice complexity in some wines.
The fashion that began among careful growers in Burgundy and the Rhõne Valley to bottle 'unfined and unfiltered' has now spread across the world. But these wines are not 'everyday', neither are they cheap, so to get the best from them, attention must be paid to how they are served.
Hazy: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered.
Heady: Used to describe high-alcohol wines.
Hearty: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
The wine itself is a blend of Cabernet Sauvignon (48%), Merlot (42%), Cabernet Franc (5%) and Petit Verdot (5%), and it was bottled unfined and unfiltered, so you might want to decant it. The wine has a deep, inky purple color in the center that transitions to rich garnet along the edges.
Refers to wines with slight particulate content when viewed against the light. Occurs most often in unfiltered or unfined wines where there is no need to worry. If the haziness is intense enough to cause loss of clarity however it may indicate a flawed wine.
Could be used to describe a good quality wine that is unfined or unfiltered, but usually pertains to unsightly matter suspended in the wine.
A visual description, used to describe a wine that has small amounts of matter. A good quality if a wine is unfined and unfiltered.
Used to describe high-alcohol wines with a fragrant aroma.
The white wine is fermented and aged in oak (one third new) for 10 months and bottled unfined and unfiltered. Under the direction of Laurent Lebrun, with the aid of white wine guru oenologist Denis Dubourdieu, Château Olivier is on track to compete with the best wines of the region.
A winemaking process to remove small particles from the wine in order to clarify it. Some vintners believe that this removes some flavor and body from the wine, and therefore do not use the technique. Their bottles may be labeled as 'unfined' or 'unfiltered.' ...
Judge the color and intensity by tilting the glass slightly towards you and then glancing over the rim. Next, hold the glass up to the light to assess its clarity with a murky red indicating sediment or that it was unfiltered or unfined which is not necessarily a bad thing.
In about 14 days the wine is pressed off and racked into French barrels of which 35% are new. The wine is racked 2-3 times during the 20-month aging period to promote clarity and brilliance. The finished wine is bottled unfined and unfiltered.
See also: Bottle, Wine, Unfiltered, Filtered, Grape