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Chocolaty: the flavors and mouthfeel associated with chocolate, typically among rich red wines such as Cabernet Sauvignon and Pinot noir. Closed: a wine that is not very aromatic. [6] [10] Cloying: a wine with a sticky or sickly sweet character that is not balanced with acidity. [11] Coarse: a wine with a rough texture or mouthfeel. Usually ...
Within wine there are volatile and non-volatile compounds that contribute to the make up of a wine's aroma. During the fermentation and for the first few months of a wine's existence, chemical reactions among these compounds occur frequently and a wine's aroma will change more rapidly during this period than at any other point.
Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]
Wine is usually made from one or more varieties of the European species Vitis vinifera, such as Pinot noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the predominant grape (usually defined by law as minimums of 75% to 85%), the result is a "varietal" as opposed to a "blended" wine. Blended wines ...
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Pinot noir is New Zealand's largest red wine variety, and second largest variety overall behind Sauvignon blanc. In 2014, Pinot noir vines covered 5,569 hectares (13,760 acres) and produced 36,500 tonnes of grapes. [32] Pinot noir is a grape variety whose "importance" in New Zealand is extremely high.