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Acetic
is vinegar or acetic acid is
the taste or smell that develops
when a wine is overexposed to
air.
Body is the weight and
texture of a wine -- sometimes
refers to the alcohol content of
the wine.
Brix Term used to measure
the sugar content of grapes,
grape juice (must) or wine.
Grapes are generally harvested at
20 to 25 Brix, resulting in
alcohol after fermentation of
11.5 to 14 percent.
Cooked
Heavy, pruney flavor; also refers
to wines from very hot growing
regions or wines that are
overripe.
Fat means full of body and
flavor.
Flinty is a dry, mineral
character (especially limestone)
that comes from certain soils.
Wines grown in this
characteristic soil are often
French Chablis and Loire Valley
Sauvignon Blancs (Sancerre).
Green is a tarty, unfruity
wine made from unripe
grapes.
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Legs
are the viscous rivulets that
run down the side of the
glass.
Light as in light in alcohol
but also refers to texture and
weight or how the wine feels in
the mouth. Lightness is good in
some wines, no so good in
others.
Length is a longlasting
aftertaste.
Maderized is wine that has
oxidized and has a brown or amber
color with a stale odor.
Muscular refers to a
vigorous fruit flavor with a
powerful body and flavor;
robust.
Spritzy is the slight bite
of carbon dioxide, common to some
wines that have not aged.
Sweet Likely indicates the
presence of residual sugar, when
grape sugar is not completely
converted to alcohol.
Woody Excessive aromas of
wood, such as oak, common to
wines aged overlong in cask or
barrel.
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