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.
What do your prefer, red, white or rosé?
Some wine words with “A”:
- 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.