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WiNE WORDS
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Oxidized:
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it's about a wine which has been excessively exposed to oxygen and
therefore has lost its taste qualities. The white wines
taste tarnishly, with a shine more gloomy than normal
for their age and type: pale colour without the glow
of amber. Flat smell and airy; sour taste.
The red
ones don't have a glow either, they are rather
brown coloured for their age and type: faint smell,
airy, with a sour-sweet smell and taste or evoking the
caramel. |
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| Acidity
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| indicates the vitality and the freshness. It also helps to define and to
extend the quality of taste. The qualifications
(going from insufficient to extreem): flat, weak, soft,
supple, fresh, lively, clear, firm, hard, full-bodied, bitter,
sour. |
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| Bouquet: |
| General
term to describe the odour of the wine, but especially
the olfactory caracteristics derived from the
fermentation of wine, the wine-growing in barrels or the
aging process in the bottle.
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| Body: |
| impression of the weight and the consistency on the palate. |
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| Balanced: |
| wine of which the componants are balanced, in a way that no
single element is noticed. |
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| Woody: |
| The smell (vanilla, cedar wood, caramel, toasted bread) and sometimes a
dry cohesion due to a new oak. |
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| Generous: |
| rich in alcohol but balanced. |
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| Gouleyant : |
| Easily to drink |
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| Fat: |
| creamy, full, harmonious |
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| Harmonious: |
| wine doesn't present any contradictory characteristics. |
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| Grassy: |
| a character which evokes green plants or fresh cutted grass. |
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| Presence in the mouth:
Persistant |
| the characteristic of a grand quality wine. |
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