Posted on 05/24/2013 11:32:21 AM PDT by nickcarraway
When wine is aged there are chemical reactions happening for anywhere from one to twenty five years depending on the wine. These involve dissolved gasses, tannins, acids, and resins, and depend on many factors including the wood barrels when used.
There are around 20 aroma families used to describe a wines smell such as floral, fruits, herbaceous, minerals, spices, and musk.
Also considered are texture, color, alcohol content and of course, taste. For taste there are over 100 descriptors that describe the balance between acids, sugars, tannins, and the alcohol as well as specific flavors.
I love wine, I drink a lot of it, and I read the labels. Many labels will identify flavors in the wine for you. That is how regular people learn about wines. You just need to jump in and try some. My first wine was Lambrusco. LOL.
Most people new to wine do not like the dry wines, and that is all we drink anymore. Now we are on a local (Missouri) wine kick, much different varietals (types of grape). Most of the grocery stores only carry the sweet Missouri wines, so I wouldn’t drink it. We visited a winery in Hermann and brought home 2 cases of nice dry wine (and sparkling grape juice for the kids).
For me it’s all about the color of the box...ROTFLMAO!!!
warmer
Ok
I met a gal once who was “fruit forward and jammy”
Cardbordeaux! We drink that too. LOL.
I met her, too.
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