Wine
Barrel Fever
Acid/Acidity: A sharp or tart taste.
Aroma: Refers to the smell of the wine, also called "nose" or "bouquet."
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London Wine Bar
415 Sansome St.
San Francisco, CA 94111-3120
Category: Bars and Clubs
Region: Embarcadero
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Balance: Denotes harmony of wine elements, (acid balances sweetness;
fruit balances against oak and tannin content).
Buttery: A feature often associated with Chardonnay. Richness, creaminess.
Chewy: High tannic content, big body, dense flavor.
Corked: Unpleasant taste or smell due to chemical changes in wine.
Dry: Little or no sweetness, very little residual sugar.
Finish: Aftertaste left in the mouth after swallowing. (Harsh, soft, lingering, smooth, etc.).
Full-bodied: Fills the mouth, weighty on the tongue.
Grassy: Herbaceous, slight vegetal undertone, associated with Sauvignon Blanc.
Hard: Refers to high acidity or tannin levels.
Jammy: Intense berrylike flavors found in reds, especially Zinfandel.
Oaky:Flavor and aroma of oak barrels in which wine was aged.
Tannic:Astringency that causes the mouth to pucker.
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