Fermentation produces minimal amounts of sulfur. Sulphur: An antioxidant used in making most wines. Spicy: Wines that posses the distinct aroma or character of spice clove, mint, cinnamon or pepper. Sommelier: French for wine steward a manager in a restaurant who has charge of wines and their service. Smoky: Tobacco aroma or flavor that is associated with Oak aging.
#French wine steward cracked#
Pepper: A component in either the nose or the palate, that smells or tastes of bell or cracked pepper. Oxidize: Wine that has spoiled, from over-exposure to air. Oak is characterized by smokiness, vanilla, clove and other spices. Oak: Aroma and flavor derived from aging wine in Oak casks or barrels. Nose: The smell of the wine a “good nose” is pleasant and inviting, an “off nose” is somewhat offensive. Legs: The viscous rivulets that runs down the side of the glass after swirling or sipping. Honeyed: Smell or taste reminiscent of honey, characteristic of late-harvest wines affected by “noble rot.” Usually found in Semillon and Sauvignon Blanc. Grassy: The aroma of hay or cut grass, not unpleasant unless exaggerated. Often referred to oak-aged white wines many Chardonnay, white Burgundies.Ĭassis: A black currant flavor common in Cabernet Sauvignon.Ĭhalky: Describes an extremely dry finish.Ĭrisp: Describes clean acid on the finish of a white wine.Įarthy: This describes a mineral character that can add interest to the palate.įinish: Final impression the wine leaves.įruity: Apple, black currant, cherry, citrus, pear, peach, raspberry, strawberry describes a wine in which the fruit is dominant.įull-Bodied: Full proportion of flavor and alcohol big, fat. balanced wine, will posses these components in proportion to one another.īouquet: The complex aromas that develop with age.īrut: A term for dry Champagne or sparkling wine.īuttery: Descriptor for rich flavor and smoothness of texture.
0 kommentar(er)
