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Boisé:
Often characterize high wines aged in wood barrel
(oak), distinguishes itself by the appearance
of perfume of vanilla, or toffy, among others...
Bouquet: It is the association
of three element: the aroma of the grape, the fermentation
and the
ageing. Essential element of a wine which arrived at maturity:
the bouquet reveals completely
the aromas.
Cachet: We
talk about a wine which distances itself by its originality
Capiteux: Rich in alcohol.
It is a well-balanced, intense and lively wine in mouth.
Charnu: Characterize a dense
wine in mouth: it is the result of a good balance between
the tannin and the alcohol.
Corsé:
We talk about a delicious wine,
rich in alcohol, well-built (Color) and generous in mouth...
Décanter
: It is an operation which applies to the red wine:
put the wine into a decanter to sublimate
the bouquet, also allows the aromas to express itself completely...
Dur: Characterize a wine too
rich in alcohol and in tannin, often too much imposing in
mouth.
Equilibré:
We talk about a wine for which acidity, astringense
and softness harmonize perfectly
to free the flavours...
Epais: Characterize a too
heavy wine in mouth...
Frais:
It is often a young and a little bit acid wine, that gets
a sensation of freshness...
Fondu: Characterize a delicious
and well-balanced wine, often characterizes old wines.
Gras Characterize
a soft and subtle wine in mouth.
Gouleyant: It is a wine easy
to drink, often fruity and supple in mouth..
Herbacé:
Characterize a wine in the scents of grasses, " generally
" too young.
Liquoreux:
Characterize white wines, often strong in sugar, but nevertheless
soft and smooth.
Lourd: Wine often too rich in alcohol,
characterless : lack of acidity and freshness.
Mou: Characterize
a wine which misses strongly acidity.
Moelleux: According to the
regulations says himself of a wine with content in sugar
included between 12 and 45
Grs / liter. It is a syrupy wine and ontueux in mouth.
Nerveux:
Characterize generally white wines with good acidity!
Nouveau: Wine stemming from
last grape harvests. (It is a regulated mention)
Onctueux:
Characterize a wine having of the curvature, fat and soft
wine.
Oxydé: Bodies oxidizible
as tannin and other colourings (added during the wine production)
can alter the aromatic palette
of the wine.
Puissant:
It is a wine strong in aromas and rich in alcohol.
Persistance: It is the phenomenon
left by the wine in the mouth having been consumed: the
length (estimated in seconds)
of the impression of constancy in the mouth is synonymic
of the quality of the wine.
Primeur (vin de): ( Regulated mention)
wine made for being consumed young.
Râpeux:
We talk about an astringent wine, when tannins are too much
imperative in mouth
Riche: We talk about a perfectly
balanced wine.
Rond: Characterize a light
wine in tannin and devoid of harshness.
Souple:
Wine very very light in acidity, at the time of the attack
in mouth.
Sec: ( According to regulations)
content in sugar after fermentation included between 0 and
4 Grs / liter.
Tanin:
Contribute to the capacity of ageing of the wine ...also
bring to the wine some of its gustative
properties ; element being in the grape but maybe also added
during the wine production.
Terroir: Association of the
natural and human factors (climate, ground, hydrology, know-how
of the wine grower) which characterizes
and differentiates vineyards. |
