Must weight
The must weight indicates the sugar content in the fermenting wine. Different winemaking countries use different scales to measure this important quantity.
Weighty
See Fat, Full-bodied.
WEISSBURGUNDER
See Pinot Blanc.
WEISSER RIESLING
The South African name for the true Riesling grape of Germany. Also called the White Riesling.
Weight
A tasting term mostly referring to the wine's body.
Weighty
Tasting term used for well-textured and balanced wines.
Weight
A tasting term that are refers a wine’s body.
Wine Sweetener
An artificial sweetener that can be used to sweeten dry wines without the danger of fermentation restarting.
Weight-wise meals from heavy to light will be Red meat with heavy sauces, game meats (and Turkey) with heavy sauce, pasta with Alfredo sauce, things with lots of butter or gravy, lighter sauces, ...
Weight
The impression of volume in the mouth that a wine imparts.
Well-balanced
Wines whose components - acid, alcohol, tannin and residual sugar - relate in a balanced way, so none overwhelm the others.
Wood tannin ...
Weighty
Strong, full-bodied and powerful.
Woody
Excessive aromas of wood, common to wines aged too long in wooden casks or barrels.
Weighty
Strong, powerful, full-bodied, forceful.
Woody
Excessive aromas of wood, common to wines aged overlong in cask or barrel.
Weighty
Heavy, powerful, high in alcohol and tannin.
Woody
The smell and taste of wine kept too long in a cask, particularly an old cask with rotten staves. Not complimentary ...
Weight
body and alcoholic strength of a wine
Top
Yeasts
are one-celled organisms that, in wine-making, convert sugars into alcohol ...
WEIGHTY
Well-structured/balanced wines with an implication of mildly excessive flavor or "heaviness".
WELL-BALANCED
Contains all of the essential elements - (ie: alcohol, flavors, acid or astringency etc) - in good proportions.
Must weight is a measure of the amount of sugar in must, and hence the amount of alcohol that could be produced if it is all fermented to alcohol, rather than left as residual sugar.
Must weight
An indicator of the sugar content of the fermenting wine, and therefore an invaluable guide for the winemaker. There are a number of scales used to express must weight, including Baumé, Brix, Oechsle and KMW.
must weight - measure of grape ripeness, or sugar concentration in grapes
noble rot - the benevolent form of botrytis ...
Must weight - The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.
N
Nebuchadnezzar - A large bottle holding 15 litres, the equivalent of 20 regular wine bottles.
Weight
The weight of a wine on the palate refers to the feel you get in your mouth when drinking a wine. A cabernet sauvignon or shiraz would typically have more 'weight' than a young pinot noir.
Weighty
Strong, powerful, full-bodied, forceful.
Whole-bunch fermentation
Occasionally used and the stems can assist in drainage but increased tannins from the stems can be problematic.
The weight and substance of the wine in the mouth; actually a degree of viscosity largely dependent on the percentage of alcohol and sugar content.
Bouquet ...
The weight of a wine in the mouth. Wines are usually described as being either light, medium or full bodied. A wine's body is generally related to the amount of alcohol it contains, the more alcohol, the fuller the body.
In his weighty book "Burgundy," the critic Robert M. Parker Jr. observes that the village Morey-Saint-Denis - like so much of Burgundy - was once in the hands of the Church, originally belonging to the powerful Abbey Citeaux.
Body Weight of the wine in the mouth due to its alcoholic content, sugar or extract.
Match the weight & texture of the food to the weight & texture of the wine ...
Wine for Weight Loss
If you are concerned about your weight and finding ways to cut calories, you may want to consider limiting your wine intake until you reach your target weight.
Using body weight, percentage of beverage alcohol, number of ounces consumed, and time spent to consuming, there is a Blood Alcohol Calculator that can tell when to give up the keys, although it's doubtful this is useful when most needed.
- Body: The weight displayed in the mouth. An amalgam of viscosity, flavour concentration and (in reds) astringency.
- Astringency: Drying, roughing and puckering sensations derived from tannins.
- Other Texture: Includes alcoholic warmth, creaminess.
It was a mid-weight, fruity, early drinking vintage in Chianti. At Montalcino 1973 was officially rated higher than 1974, but the wines were again on the light side and on the whole matured quickly.
* Wines by weight or taste profile. At quite a few new stores, such as Pour in New York City, wine is grouped by taste, such as "Bright," "Plush" and "Mellow.
Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Bouquet: A tasting term used to describe the smell of the wine as it matures in the bottle.
Body: The weight of a wine on the palate, determined by its alcoholic strength and level of extract. Wines are typically described as ranging from light to full in body.
Body: The weight and body of a wine; classified as light, medium, and full-bodied.
Bordeaux: A wine region in southwestern France - one of the finest wine-producing regions in the world.
Body. The weight of wine in your mouth. Alcohol makes a wine seem heavier, as does tannin. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
bauméA scale for must weight. This is a hydrometric method - meaning that the sugar concentration (and therefore potential alcohol) is calculated from measuring the density of the must. Other scales include Brix, Oechsle and KMW.
Body used to describe the perceived weight or density of a wine in the mouth; heavily influenced by the amount of alcohol present. In general, wines with higher alcohol percentages are more full-bodied.
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.
Feminine Describes a wine that emphasizes delicate flavors, silky textures and subtle aromas rather strength, weight and intensity of fruit.
Finesse A very subjective term used to describe a wine of high quality that is well balanced.
body Body is the weight and fullness of a wine that can be sensed as it crosses the palate. Full-bodied wines tend to have a lot of alcohol concentration, and glycerin.
Delicate: Used to describe light-to-medium weight wines with good flavors.
Dense: Describes a wine that has concentrated aromas on the nose and palate, desirable in young wines.
Depth: Describes the complexity and concentration of flavors in a wine.
Espeso - Heavy ("thick"), weighty wine
Espumosa - Sparkling
Fino - A type of sherry or Montilla, young, salty, tasting of the sea ...
Lower in color and tannin than Cabernet Sauvignon, but no lightweight either. Stylistically Merlot can be fresh and grapey with tender tannins and aromas of cherries or it can be deep, dense, and concentrated with massive tannins.', '', 300)"; ...
It possesses a deep golden (or perhaps, more accurately, coppery) colour, a heady aromatic perfume and is also probably makes the weightiest and most full bodied white wine (the competition for this title comes from another Alsace stalwart the Tokay ...
The maximum yield of grapes into wine must not be more than 65% for the Montefalco Sagrantino 'Secco' and 45%, referring to weight of the fresh grapes, for the 'Passito' wine, the grapes of which are dried for not less than 2 months.
Body - The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Botrytis cinerea - A mould that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Gamay produces a high acid, low tannin, medium weight, light coloured red wine with a distinctive fresh fruity nose ready for immediate drinking.
At this point, you'll hear comments involving "palate" or "mouthfeel" -both of which refer to the weight, texture and flavor of the wine in your mouth.
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.
Match the texture and weight of the grilled beef tenderloin with a wine that offers an equally full body and flavor. Rich meat can overpower a light or delicate wine. Understand tannin structure to find a bold wine.
Was it light-bodied (like the weight of water), medium-bodied (similar in weight to milk) or full-bodied (like the consistency of cream)? Can you taste the remnant of the wine on the back of your mouth and throat?
Supple, good weight, with a smooth, almost creamy texture. Acidity is medium to medium high, tannins are ripe and medium. Mild sweet earth and a spicy component (maybe vanilla?) are apparent in the midpalate.
Body: The impression of weight or fullness on the palate. 'Full-bodied' describes a wine with fullness of flavour in the mouth; 'Light-bodied' means the opposite.
In particularly favorable years, Aszú grapes are left in tanks and the must is uniquely the result of the weight of the grapes themselves and having an incredible quantity of sugar of more than 45%.
Tasting term describing the weight of the wine in the mouth. A full bodied wine will have good concentration, lots of alcohol and plenty of *extract; a light bodied wine won't.
Different types of acid have different weights. Tartaric acid is very heavy and therefore doesn't tend to soak up the paper very high. Malic acid has a medium weight, and tends to soak its way halfway up the paper.
An aromatic grape variety reminiscent of peaches and flowers in its youth, developing weight and an almost kerosene quality with age. Germany makes the variety in all styles from bone dry all the way through the spectrum to late harvest dessert wines.
Body: English wine authority Michael Broadbent puts it well in his Wine Tasting: "the weight of the wine in the mouth due to its alcoholic content and to its other physicai components.
The overall mouth feel or weight of a wine. Some tasters incorrectly attribute it to glycerin or glycol in wine (there is not enough in wine to make wine thick).
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
The overall texture or weight of wine in the mouth usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Bouquet ...
The overall texture or weight of wine in the mouth, most influenced by alcohol, glycerin and, in the case of dessert wines, sugar. See "light-bodied," "medium-bodied" and "full-bodied."
Web-weaving by Cliffwood Organic Works ...
Light, light-bodied, lightweight
Another textural description, indicating a wine that crosses the palate without much of a sense of weight or body. May be associated with low alcoholic content.
...
Body: Generally used to describe the "weight" of a wine in the mouth. Wines can be categorized as light-, meidum-, and full-bodied. A Cabernet Sauvignon is an example of a full-bodied wine; a Sauvignon Blanc is a light- or medium-bodied wine.
 See also: Wine, Grape, Fruit, Taste, Sweet
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