|
|
|
|
A . B . C . D . E . F . G . H . I . J . K . L . M . N . O . P . Q . R . S . T . U . V . W . X . Y . Z
Term almost solely applied to "spicy" wines, such as Gewurztraminer among the whites, or the red Rhone Syrah and Australian Shiraz wines. Is a component which can almost be described as pungent in quality, being reminiscent of anise, cinnamon etc.
A wine with slight residual gas in it. Usually attractive in light young whites, but in reds it is often a sign of refermentation in the bottle or bottling of the wine prematurely.
Overripe, sun-dried grapes can induce an undesirable pungent quality into table wines; sometimes compared to "the taste of dried prunes".
|
|
|