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Acetic
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Wines contain several types of acid, but acetic is the bad
one. Vinegary taste or smell that develops when a wine
is overexposed to air. Normally the amount is
insignificant and may even enhance flavor. At a little less
than 0.10% content, the flavor becomes noticeable and the wine
is termed acetic. If present at more
than minimal levels (Above 0.10%),
it makes a wine unpleasant. A related substance, ethyl
acetate, contributes the smell associated with acetic acid
content. |
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Acidity
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Acid is
present in all grapes. All wines naturally contain acids, which
should be in proper balance with fruit and other components.
Sufficient acidity gives liveliness and crispness and is critical for
wines to age. Acid ... term used to describe a tart or sour taste in
the mouth when total acidity of the wine is high. Acidity term used on
labels to express the total acid content of the wine. The acids
referred to are citric, lactic and tartaric. Desirable acid content on
dry wines falls between 0.6% and 0.75% of the wines volume. For sweet
wines it should not be less than 0.70% of the volume.
Acidity also helps preserve a wine. Wines low
in acidity are often described as tasting flabby. |
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Aftertaste
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A really
great wine will have a long, complex aftertaste. The flavor
impression the wine leaves after it is swallowed. Also referred to as
the "finish" of a wine. Term used to describe the taste left in the
mouth after swallowing the wine. Both character and length of the
aftertaste are part of the total evaluation. May be harsh, hot, soft
and lingering, short, smooth, tannic, or nonexistent. |
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Alcohol
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This constituent of wine is a
natural byproduct of fermentation. It is one of the main pillars of
perceived flavor, the others being "Acid", "residual Sugar" (and/or
"Glycerin") and "Tannin". The presence of these components define a
wine that has "good balance". For table wines the wine label must, by
law, state the alcohol content of the wine within the bottle, usually
expressed as a percentage of the volume. Table wines do not usually
exceed 14% alcohol content, but few of the exceeds 14%.
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Angular
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The total effect of dominant,
tart edged flavors and taste impressions in many young dry wines. Has
opposite meaning to round, soft or supple.
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Appellation |
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A system
developed by the French to regulate the authenticity of their finest
wines. Appellation applies specifically to the region where the grapes
were grown. |
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Appellation d'Origine
Contrôlée
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The French
system of appellations. Appellation applies specifically to the
region where the grapes were grown. Loosely translated, this
means "controlled name of origin." It is a strict set of carefully
enforced French laws that specify wines by geographical origin and
minimum production conditions. The more specific the appellation, the
better the wine. From general to specific, appellations are as
follows: Bordeaux, Bordeaux Superior, district name, and finally
commune or village name.
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Appley
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Refers to smell or aroma of a
wine, usually carrying additional modifiers. "Ripe apples" describes a
full, fruity, clean smell associated with some styles of Chardonnay
wine. "Fresh apples" does the same for some types types of Riesling.
"Green apple", however, is almost always reserved for wines made from
barely ripe or under ripe grapes. "Stale apples" applies almost
exclusively to flawed wine exhibiting first stage oxidation.
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Aroma |
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The scent of a wine--frequently used interchangeably with the word
"bouquet." Especially young wines. The intensity and character
of the aroma can be assessed with nearly any descriptive adjective.
Usually refers to the particular smell of the grape variety. The word
"bouquet" is usually restricted to describing the aroma of a cellar
aged bottled wine |
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Aromatic
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A term for wines with pronounced
aroma, particularly those redolent of herbs or spices. |
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Astringent
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The mouth puckering sensation
caused by wines (usually reds) that are high in tannin, which has the
effect of drying out the mouth. Many young red wines are astringent
because of tannin. Descriptive of wines that have a rough, puckery
taste. Tannic astringency will normally decrease with age.
However, sometimes the wine fails to outlive the tannin. |
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Attack
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The initial impact of a wine. If
not strong or flavorful, the wine is considered "feeble". "Feeble"
wines are sometimes encountered among those vinified in a year where
late rain just before harvest diluted desirable grape content.
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Austere
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