The various elements that make up bouquet, aroma and taste in a wine. When a wine is described as having the aroma of fresh peaches or apples, it is displaying some of its complexities. Cryomaceration A wine making procedure used in making white wines that holds the skins and the crushed grapes at extremely low temperature prior to fermentation, enhancing the fruit and other flavors. Dry A wine with little or no noticeable sugar, usually containing less than 0.2 percent sugar. The tactile and flavor impressions left in the mouth while a beverage is being swallowed.
Some beverages finish harsh, hot, and astringent, while others are smooth, soft and elegant.
A term relating to the body or mouth-filling capacity of a wine. Additionally, it applies to wines that are robust, intensely flavored, and comparatively high in sugar, or alcohol content. The stage in the aging of wines when they have developed all of their characteristic qualities to full perfection. Some oak barrels impart a toasty or spicy vanillin odor and taste which is desirable in moderation but undesirable if exaggerated. Proprietary Wine Wines carrying a made-up name originated by a specific winery or proprietor.