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Riesling's naturally high acidity and pronounced fruit flavors give wines made from the grape exceptional aging potential, with well-made examples from favorable vintages often developing smokey, honey notes, and aged German Rieslings, in particular, taking on a "petrol" character, as a result of the development of the compound TDN. [3]
In all other wines the term is used interchangeably with flabby to denote a wine that is lacking acidity, particularly on the finish. [16] Foxy: the musty odor and flavor of wines made from Vitis labrusca grapes native to North America, usually something undesirable. [17] [16] Fresh: a positive perception of acidity. [6]
This dark red option blends a series of short fermentations to achieve its bright, complex, and fun flavor profile of red currants, chamomile kefir, fig leaf, and pine needle kvass with a bit of ...
In Slovenia, Welschriesling is known as laški rizling ('Italian Riesling') as opposed to renski rizling ('Rhine Riesling'; i.e., Riesling proper). It is grown in the Lower Styria region of eastern Slovenia, produces dry to medium-dry wines in the Vipava Valley in western Slovenia, and is cultivated in White Carniola to the southeast with well ...
His Pinot Noir is also a find, varietally true in its flavors — dark cherry, dry herbs — and its fine, sleek tannins. Related: The 16 Best Pinot Noirs Under $20, According to Wine Experts
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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Such wines mellow and improve with age with the tannic "backbone" helping the wine survive for as long as 40 years or more. [23] In many regions (such as in Bordeaux ), tannic grapes such as Cabernet Sauvignon are blended with lower-tannin grapes such as Merlot or Cabernet Franc , diluting the tannic characteristics.
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