“Paul, I joined the club to learn about wines and enjoy thoroughly the wines you have sent. The information is great and educational and I like the way it leans toward the humanist side rather than the technical side. Some of the bottles you have sent to me, however, list interesting information of which I… read more »
The maximum enjoyment of fine wines can only be accomplished by observing certain basic guidelines about how they are served. The service of wines includes the consideration of optimum temperature, the age, the uncorking of the bottle, and the pouring of the wine into the glass. The question is…which glass? Other than the closest drinking vessel at hand,… read more »
The smell of yeast in wine. Can be interesting in young wines, when present in minimal amounts. Any dominant odor of yeast is a negative and usually a sign of incomplete fermentation. An aged yeasty bouquet is desirable in certain sparkling wines like Champagne.
Has been used interchangeably with ‘oaky’ where, in moderation, is desirable in some wines. Can also imply other non-oak wood qualities derived from defective barrel ageing, and would be considered to be faults in the wine.
A vinegary quality in a wine, due to the presence of acetic acid along with ethyl acetate in the wine.
The presence of acetic acid in wine, detected by odor and taste. A definite fault.
The feel of a wine when it is thick, soft, and smooth on the palate.
Taste and smell sensations of a vegetable nature. They add to the overall complexity of a wine in small amounts, but undesirable when excessive.