BODY:The overall mouth feel or weight of a wine. Some tasters incorrectly attribute it to glycerin or glycol in wine (there is not enough in wine to make wine thick). The term may be related to the amount of dry extract in a wine (what is left when you remove the water).
BOUQUET: Bouquet Used generically to indicate how a wine smells, or more specifically to indicate aromas associated with bottle aging. A more technical term for this later definition is “tertiary aromas.”
BAG IN BOX:
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The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessorytraditionally used to judge the wine color was the tastevin, a shallow cup allowing to see the color of the liquid in the dim light of a cellar. The color is an element in the classification.
The color of the wine mainly depends on the color of the drupe of the grape variety.
AFTERTASTE: Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May beharsh, hot, soft and lingering, short, smooth, tannic, or nonexistent.
ALCOHOL: There are many different compounds that may be described as ‘alcohol’. Here we are referring to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast. It’s presence is measured in percent volume (or “proof”).
AROMA:The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from “appley” to “raisiny”, “fresh” to “tired”, etc.). Usually refers to the particular smell of the grape variety. The word “bouquet” is usually restricted to describing the aroma of a cellar-aged bottled wine.
A new study provides some insight into whether—for red wine, at least—the benefits stem from the grapes or the alcohol.
Researchers at the University of Barcelona in Spain conducted a study on 67 men with a high risk of heart disease—as indicated by a higher body mass index (BMI), smoking, diabetes or high blood pressure. After two weeks of abstaining from alcohol, the men went through three four-week stages: drinking two glasses of red wine a day; drinking two glasses of red wine (with the alcohol removed) a day; and drinking the same amount of gin (by alcohol content) a day.
The study found that drinking alcohol—in either red wine or gin—increased the level of a compound in the blood that controls inflammation. Drinking red wine—with or without alcohol—decreased the level of compounds related to the formation of plaques in the arteries. Both inflammation and plaque formation are related to heart disease.
Thus, both grapes and alcohol are good for the heart.
The key, though, is drinking in moderation—up to two drinks a day for men, and one for women.