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  2. Winesap - Wikipedia

    en.wikipedia.org/wiki/Winesap

    They called the apple wine-sop and it was said to have a "sweet, but not sprightly taste". [6] Coxe described it [5] and provided an illustration in his 1817 book, A View of the Cultivation of Fruit Trees. [7] Coxe and other authors mention its use for cider. [8] [5] Winesap was a popular apple in the United States until the 1950s.

  3. Sops of Wine - Wikipedia

    en.wikipedia.org/wiki/Sops_of_Wine

    'Sops of Wine' refers to two similar old English apple cultivars that have flesh stained with dark red, looking like bread soaked in wine. [1] One of them is also known as 'Rode Wyn Appel' and 'Sapson'. [1] They have also been known as 'Shropshirevine', 'Strawberry', and 'Washington'. [2]

  4. Wine tasting descriptors - Wikipedia

    en.wikipedia.org/wiki/Wine_tasting_descriptors

    Baked: a wine with a high alcohol content that gives the perception of stewed or baked fruit flavors. May indicate a wine from grapes that were exposed to the heat of the sun after harvesting. [5] Balanced: a wine that incorporates all its main components—tannins, acid, sweetness, and alcohol—in a manner where no one single component stands ...

  5. How to tell if your wine has gone bad - AOL

    www.aol.com/lifestyle/2016-05-18-how-to-tell...

    A wine bottle that's warm to the touch probably wasn't stored properly. Invest in a wine fridge -- it's worth it! Or store your wine in a dry, cool place like your basement.

  6. How to tell if your wine has gone bad - AOL

    www.aol.com/news/2016-05-18-how-to-tell-that...

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  7. Aroma of wine - Wikipedia

    en.wikipedia.org/wiki/Aroma_of_wine

    The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb. [1] In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present.

  8. Wine fault - Wikipedia

    en.wikipedia.org/wiki/Wine_fault

    A wine fault is a sensory-associated (organoleptic [1]) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. [2]

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