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  2. Chardonnay - Wikipedia

    en.wikipedia.org/wiki/Chardonnay

    Chardonnay grapes usually have little trouble developing sugar content, even in cooler climates, which translates into high potential alcohol levels and limits the need for chaptalization. On the flip side, low acid levels can be a concern which make the wine taste "flabby" and dull.

  3. Wine tasting descriptors - Wikipedia

    en.wikipedia.org/wiki/Wine_tasting_descriptors

    Raisiny: a wine (usually red) with a slight taste of raisins resulting from the use of grapes that were overripe when picked. [22] Reticent: a wine that is not exhibiting much aroma or bouquet characteristics perhaps due to its youth. It can be described as the sense that a wine is "holding back".

  4. Wine tasting - Wikipedia

    en.wikipedia.org/wiki/Wine_tasting

    Whereas wines are regularly tasted in isolation, a wine's quality assessment is more objective when performed alongside several other wines, in what are known as tasting "flights". Wines may be deliberately selected for their vintage ("horizontal" tasting) or proceed from a single winery ("vertical" tasting), to better compare vineyard and ...

  5. How Long Does a Bottle of Wine Last After Opening? - AOL

    www.aol.com/lifestyle/long-does-bottle-wine-last...

    If you're still unsure, you can always take a small taste of wine—even if it's gone bad, it won't harm you. Any wine that tastes sharp or sour like vinegar is no longer in its prime. Luckily ...

  6. I Tried 15 Kirkland-Brand Costco Wines & the Best Was ... - AOL

    www.aol.com/tried-15-kirkland-brand-costco...

    The taste: The smell of this wine was more tobacco and leather, but the taste was big-bodied and jammy, but not overly sweet. The flavor would change with more time and pair well with a meal.

  7. Aroma of wine - Wikipedia

    en.wikipedia.org/wiki/Aroma_of_wine

    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.

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