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Sensory Evaluation

The evaluation of wine by sight (color and appearance), smell (aroma, bouquet, off-odors), taste (sweet, sour, bitter), and feel (viscosity, temperature, “pain” i.e. burning, tingly, or prickly sensations). Be Sociable, Share! Tweet

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Select

A term used to imply someth­ing special about a wine. Be Sociable, Share! Tweet

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Sediment

Visible deposits in some wines after storage. Bottle ageing of some wines can develop same. Be Sociable, Share! Tweet

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Sauerkraut

An off-odor. Usually due to certain lactic acid bacteria after too much secondary malolactic fermentation. Be Sociable, Share! Tweet

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Rubber Boot, or Rubbery

See Fresno odor. Be Sociable, Share! Tweet

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Rough

A taste sensation of heavy tannic in wine. Usually in young wine, and with the possibility of smoothing out. Be Sociable, Share! Tweet

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Rotten Egg

A term used to describe the odor of hydrogen sulfide, when present in wine. Should not exist. Be Sociable, Share! Tweet

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Ropy

 An undesirable gelatinous taste sensation in wine. Be Sociable, Share! Tweet

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Pricked

A taste sensation caused by a vinegariness due to acetic acid. Be Sociable, Share! Tweet

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Petulant

The condition of slight effer­vescence in a wine. Synonyms: Bubbly, effervescent, spritzy, or crackling. Be Sociable, Share! Tweet

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