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 WE AT THE BAY HAVE SELECTED SOME OF THE FINEST  WINES ACROSS THE WORLD, AGED THEM IN OUR  TEMPERATURE CONTROLLED CELLARS IN ORDER FOR  YOU TO EXPERIENCE THE GLORIES OF MATURE FINE  RED WINE. AS PRICES CONTINUE TO RISE FOR THE  WORLD’S BEST WINE BUYING EARLY AND PROPERLY  AGING THE WINES MEANS YOU GET TREASURES FOR  THE PRICE OF RETAIL IN THE MOST RECENT VINTAGES.  Visit the Wine Cellar...

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Here are some of the most common wine-related terms:

Acidity ~ 
The presence of natural fruit acids that lend a tart, crisp taste to wine
Aroma
 ~ Smells in wine that originate from the grape
Balanced
 ~ All components of the wine are in harmony
Barrel ~ Fermented
White wine that is fermented in an oak barrel instead of a stainless steel tank
Body ~ 
The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
Bouquet
 ~ Smells from winemaking, aging and bottle age
Clean 
~ Wine without disagreeable aromas or tastes
Closed
 ~ Wine that needs to open up; aging and/or decanting can help
Cooked
 ~ Wine that has been exposed to excessively high temperatures; spoiled
Corked 
~ Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
Elegance ~ 
A well balanced, full wine with pleasant, distinct character
Finish
 ~ The final impression of a wine on the palate; ranges from short to long
Flabby/Flat ~ 
Lacking in acidity, mouth-feel, structure and/or texture
Lean
 ~ Wine is thin and tastes more acidic than fruity
Legs
 ~ Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass
Malolactic
 ~ Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)
Nose
 ~ The smell of a wine; aroma
Terroir
 ~ French word reflecting the expression of soil, topography and climate in a wine
Vintage ~ 
Year that grapes were harvested and fermented to make a wine

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Here are some of the most common wine-related descriptions:

Astringent
Bitter ~ gives a drying sensation in the mouth
Buttery
Rich ~ creamy flavor associated with barrel fermentation
Character ~ Describes distinct attributes of a wine
Chewy
 ~ Wine that has a very deep, textured and mouth-filling sensation
Complex ~ Layered aromas, flavors and textures
Delicate ~ 
Light, soft and fresh wine
Dry
 ~ No sugar or sweetness remaining; a fruity wine can be dry
Earthy
 ~ Flavors and aromas of mushroom, soil and mineral
Firm
 ~ Texture and structure of a young, tannic red
Fleshy ~ 
A soft textured wine
Flinty
 ~ A mineral tone, aroma or flavor
Floral ~ 
Flower aromas such as rose petals, violets, gardenia or honeysuckle
Fruity ~ 
Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus
Full-Bodied
 ~ Rich, mouth filling, weighty-textured wine
Grassy
 ~ Aromas and flavors of fresh cut grass or fresh herbs
Green ~ Unripe, tart flavors
Hard
 ~ Texture and structure that hinders flavor
Herbaceous
 ~ Grassy, vegetable tones and aromas
Light-Bodied ~ A wine with delicate flavors, texture and aromas
Lively
 ~ Young, fruity and vivacious flavor
Medium-Bodied
 ~ A wine with solid, but not rich weight and texture
Oak
 ~ Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast
Off-Dry (Semi-dry)
 ~ Very low levels of residual sugar remaining in the wine
Rich
 ~ Weighty flavors and texture
Round ~ Smooth flavors and texture; well-balanced
Smoky/Toasty ~ Aromas of smoke and toast imparted by fired barrels
Sweet
 ~ Wines that have a higher concentration of sugar after fermentation
Tannin ~ 
A drying, astringent sensation on the palate that is generally associated with heavier red wines
Thin ~ Wine is unpleasantly watery and lacks flavor and texture
Vegetal ~ Herbal, weedy aromas and flavors
Velvety ~ Wine is unpleasantly watery and lacks flavor and texture

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The Wine Spectator

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