| Casky taste: Taste imparted to wines during storage in new or badly kept casks, by substances extracted from the wood of the containers. Cats pee: Pungent, even aggressive, aroma found particularly in some Sauvignon Blanc wines. Cedar, cedary: Tasting term used to indicate the spicy smell of cedar wood, particularly in Cabernet Sauvignon wines. Chewy: Describes rich, heavy, tannic wines that are full-bodied. Cigar Box: Another descriptor for a cedary aroma. Clarity: Referring to suspended particulate matter in a wine, clarity is described in terms of the wine’s reflective quality; brilliant, clear, dull or hazy. A pronounced haziness may signify spoilage, while brilliant, clear or dull wines are generally sound. Clean: Fresh on the palate and free of any off-taste. Does not necessarily imply good quality. Cleared: Term applied to a wine which was deposited it is suspended material and become clear. Chocolate, chocolatey: Tasting term used to indicate a rich, warm chocolate-like aroma and taste, particularly in red wine. Closed: Describes wines that are concentrated and have character, yet are shy in aroma or flavor. Cloudiness: Lack of clarity to the eye. Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines. Cloudy: An evident lack of visual clarity. Fine for old wines with sediment, but in younger wines cloudiness can be a warning signal. Cloying: Describes ultra-sweet or sugary wines that lack the balance provided by acid, alcohol, bitterness or intense flavor. Coarse: Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines. Complex: Tasting term used to indicate a wine with many different layers of flavours and sensations. Complexity is one of the hallmarks of a great wine, as opposed to the one-dimensional simplicity of an easy-drinking wine. Complexity: An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse. Cooked: Describes a dull, stewed flavor associated with wines adversely affected by excessive heat during shipping or storage. Corked, corky: Fault in wine caused by a contaminated cork. Corked wine is easier to recognise than to describe: it is woody, mouldy, stale and mouth-puckering. Crisp: Tasting term used to describe a wine with a lively, refreshing acidity.
Next Glossary of Tasting Wine(D-E)
Pre Glossary of Tasting Wine(A-B)
|
