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The opposite would be a wine where flavors are diffused and thoroughly integrated. [25] Typicity: how much a wine expresses the typical characteristics of the varietal. [24] Vanillin: an oak induced characteristic aroma reminiscent of vanilla. [26] Vegetal: a wine with aromas and flavor reminiscent of vegetation as opposed to fruit or floral ...
Pausing to experience a wine's bouquet aids the wine taster in anticipating the wine's flavors. The "nose" of a wine – its bouquet or aroma – is the major determinate of perceived flavor in the mouth. Once inside the mouth, the aromatics are further liberated by exposure to body heat, and transferred retronasally to the olfactory receptor ...
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 may be tasted as soon as the bottle is opened to determine how long it should be aerated, if at all. [99] [better source needed] When tasting wine, individual flavors may also be detected, due to the complex mix of organic molecules (e.g. esters and terpenes) that grape juice and wine can contain. Experienced tasters can distinguish ...
The best wine for any occasion is the wine you enjoy at that moment. “Taste your wine after finishing a bite. If you like the experience on your palette, you’ve found a great pairing ...
Supplemental references used for chart [ edit ] J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs XXVIII-XXX Allen Lane 2012.