How to Make Warm Wine
By James Wood, eHow Contributor
Wine can be served warmed, sweetened and spiced for a cold winter's treat.
Warm
Tasting term describing a high alcohol flavour but still a balanced body
Watery
Tasting term for thin wines with little texture, usually made out of high yields..
Warm a half cup (1.2 dl) of clear honey.
2
Pour out some medium-dry white wine.
Warm, warming
Usually refers to a wine of high alcoholic strength but may also describe a simple wine made from warm-weather grapes.
Watery
a visual description, very pale, clear as water. As a flavor description, lacking in taste and color.
WARM
Possesses high alcohol flavor offset by counterbalancing flavors and other desirable qualities. Unlike "hot", is a positive attribute.
WATERY
Synonym for MEAGER or THIN.
Warm summer months, cool autumn temperatures and a mild winter yielded a record wine grape harvest for 2005. Moderate winter temperatures and a warm Indian summer led to prolonged hang-time which resulted in deep, concentrated flavors.
Warm weather, lazy afternoons, cheese and cured meats on a picnic, etc. All of this just begs for a nice chilled glass of dry rosé. Rosé's have been a staple on almost every table in Europe for centuries.
Warm Lake Estate
Mountain Road 2004 Niagara Escarpment Pinot Noir $24.99
Made from selected purchased grapes and finished with barrel aging at Warm Lake, this second label is a fine Pinot by any region's standard.
During warm weather seasons, enjoy lighter-bodied red wines, which are literally lighter in color, with more acid and very little tannin.
Best in warm climates. If grown in hot conditions, the wine produced has a jammy, stewed flavour.
Varietal/Blend
Often blended with Shiraz, Merlot and Cabernet Franc.
VALDIGUIÉ: Warm region minor grape widely grown in the Languedoc-Roussillon region of southern France and known also under the alias name of Gros Auxerrois.
Despite the warm climate, South African plantings have in the past been dominated by white varieties, especially Chenin Blanc, also referred to as Steen.
Dissolve in warm water
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downy mildewA common vine disease favoured by warm, humid conditions. It results in unhealthy leaves and shrivelled fruit. May be controlled with the use of Bordeaux mixture.
Alcohol adds to the fullness of wine and when in excess results in a warm or hot finish.
alcoholic:Term used to describe a wine that finishes with an unpleasant hotness due to excessive alcohol.
Allier:An oak forest located in central France.
These wines often have a warm, earthy aroma. Also wines from over-ripe grapes
Balanced
A wine in which acidity, sweetness, tannin and flavor are all in perfect harmony. Balance ...
As a rule, cool regions produce wines that are hight in acidity, while warm regions produce wines that are low in acidity
Alcohol: The alcohol present in wine, ranging from about 6.5 to 14 per cent.
Composing most significant of the wine after water, the ethanol brings its character to him warm. But if it dominates too much, the wine becomes extreme.
ALIGOTÉ
White type of vine of Burgundy giving " bourgogne aligoté ", wine to drinking young.
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.
This grape matures and ripens slowly, and has a thin skin therefore it thrives in warm, dry climates. Limestone soil tends to produce more robust aromas in the finished wine.
It is often illegal, especially in warm climates, and may be rejected by some producers, even where legal.
Charring
Charring is burning the inside of the wooden barrel used for aging wine. This process adds color, aroma, and taste.
In the less favorable years, with little sun and not particularly warm, the high acidity of grapes cultivated in Germany can represent a serious problem.
It produces good yields and is known for deep color, low tannins and high levels of acid (which is unusual for a warm climate red grape).
hot Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed.
In Australia Chardonnay has proved to be highly adaptable, growing well in warm irrigated regions or in cooler, often higher regions with a higher rainfall.
Wide open, delicious smelling aroma of ripe pear, peach, banana, spicy oak, vanilla, and a hint of warm apple pie. In the mouth it has a silky, creamy, buttery texture, carrying lots of succulent ripe pear, baked apple, vanilla, honey, and oak.
In colder climates, strong alcoholic beverages such as vodka are popularly seen as a way to "warm up" the body, possibly because ethanol is a quickly absorbed source of food energy and dilates peripheral blood vessels (Peripherovascular dilation).
Everyone relishes a happy and joyful holiday season, and while decorations and festivities abound, nothing is more satisfying than the warm companionship and conversation of holiday dining.
Rosés are perfect for spring and summer, as they are served chilled and can be a refreshing accompaniment to a variety of warm weather fare. Rosé wines also top the charts for food-friendly versatility.
Wine grapes, Vitis vinifera, grow easily in any temperate to warm climate. A solution of sugar and water develops in ripe grapes and the skins easily allow the growth of natural yeasts.
Such damage may occur in harvesting or during transportation, particularly in warm climates.
With daytime temperatures starting to warm, bud-break may begin the vegetation growth cycle as the shoots emerge. Frost danger is now at its height. Smudge-pots, wind-machines, and frost-protection sprinklers must be repaired and readied.
On the other hand, grapes from warm climates can also exhibit both high pH and high TA. When this situation occurs, the high pH is due to high potassium, and the high TA is almost entirely tartaric.
When wine is allowed to stand on its yeast deposit during warm weather it frequently becomes less acid through the malic acid turning into a milder acid, namely lactic acid.
We've all had warm red wine served to us in restaurants and, frankly, it does the wine no favors. Light, fruity reds, like Beaujolais, are best served a little cool, especially on a warm summer day.
Most red wines in the US are served too warm. 60-65F is ideal for all red wine, that's "cellar temperature".
Allow time for bottles to chill - or warm up - before serving. In general, white and sparkling wines should be served chilled to around 42-52F. Red wines are usually best between 55-65F.
Although low in tannin Barbera tends to be appreciated in warm climates for still retaining some important acidity when ripe.
Advection Fog: Fog which forms in shallow horizontal layers when warm, moist air is cooled from below, usually by passing over cold water. This type of fog is typical along west coasts of the world's continents in summer.
Most reds are served too warm and most whites are served too cold, especially at restaurants. We might want to chill our whites a bit more or warm our reds by leaving them on the table as we sip them, but 57 is a good starting point.
To maximize flavor, use flutes or regular wineglasses - do not use the saucer shaped glasses of the movies - the bubbles will dissipate too quickly and the champagne will warm up too fast.
Champagne should be kept cold, between 45 and 52 degrees.
Nelson, New Zealand
Warm, earthy notes are typical of this, the best of the region's reds. Tends to elegance, with cherry and strawberry characters and gentle softness.
Northland, New Zealand
Light, slightly earthy, fresh yet soft.
A brownish-gray clay which is dissolved in warm water then stirred into the fermenting wine. It adheres to the deceased yeast particles and sinks to the bottom of the carboy thereby preventing the yeast particles from being transferred during racking.
The Cőte Rőtie with its hills bathed in sun, produces a warm, robust, full-bodied, richly colored red wine. Harsh and dark when they are young those wines become softer and develop with age an excellent bouquet.
Bock
A strong lager served to warm the drinker during the coldest months of the year; traditionally dark, but color may vary.
Body
A tasting term describing the viscosity of a beer. See also Mouthfeel.
The desert climate engenders warm days and cool nights, a temperature disparity which leads to grapes and wines with fully developed fruit flavors and lively acidity, attributes enhanced by the region’s dry, volcanic soils, ...
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.
Aroma of warm bread or brioche. Yeasts are micro-organisms which convert or ferment sugar into alcohol. Naturally present in vineyards and on grapes but locally, wild yeasts are usually killed by addition of sulphur, and cultured yeasts added.
Heary Describes the full, warm qualities of simple red wines with high alcohol. See also robust, rustic.
Heady Describes high-alcohol wines.
This is the process of starting a yeast fermenting before introducing it to the must. A common way to start a yeast is to sprinkle it into a cup containing a half teaspoon of sugar in a half cup of warm water.
California red grape, probably the same as the Durif of the Rhone. Makes an inky-dark red wine that can last forever, but typically one-dimensional in flavor, with the warm, plummy notes typical of grapes grown in a warm climate.
Tempranillo: From Spain; thrives in warm climates. Strong tannins; elegant red fruit; slightly dry.
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Lodging ...
Wine: It can have a low acidity level in very warm years. For its high sugar content, it is used for making predicated wines.
Rhine Riesling ...
When perceptible as a specific fruit, generally the sign of a simple table wine made from warm-weather or over-ripe grapes. Australian red wines are often raisiny.
Nearly 1,500 miles of Pacific coastline, several mountain ranges and a Mediterranean climate provide warm, dry days, cool evenings and a luxuriously long growing season.
Chilling tones down the sweetness of wine. If a red wine becomes too warm, it may lose some of its fruity flavor.
Sake: A colorless Japanese wine made from fermented rice. It is usually served warm in a very small cups. Alcohol content ranges from 12% to 16%. The most familiar type of Sake is called ...
A fault found in wine that has been exposed to heat, especially in the presence of air. Grapes that are vinefied too warm may exhibit this characteristic, as well as wines that have been shipped badly.
Coonawarra ...
It is often encountered in red wines from warm regions such as the South of France. In small doses can add complexity, but in higher concentrations is thought to be a fault. Once present in a winery Brettanomyces is quite difficult to remove.
Cooked: a smell, hot or burnt, often found in overly chaptalized French Burgundies and Beaujolais or poorly handed wines from warm climates.
 See also: Wine, Region, Style, Fruit, Grape
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