Heathen's Kitchen Witches Compendium

Wine Glossary

Home
Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vanilla
Vegetable Harvest and Storage
Vegetable Seasonings
Vinegar
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
SIXTY (Plus) USES OF SALT
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Molasses
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
GLOSSARY OF COOKING TERMS
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
KITCHEN OMENS AND SUPERSTITIONS
KITCHEN RITUAL
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Buttermilk
Cake Recipe Adjustment for High Altitudes
cheese
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
APHRODISIACS
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chiles
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited by Crimsonwolf

Wine Glossary

Acid, Acidic

A sharp or tart taste in a wine, not necessarily indicating spoilage. All wines contain some acid; too little may leave the flavor flat or dull. Often, a young wine has a somewhat acid taste that diminishes or disappears during aging.

Aroma

The smell of the grape variety that carries over into the wine. It is most perceptible in Concord and Muscat grapes.

Astringent

A sharp, puckery taste in a new wine due to tannin (see that listing). Aging in cask or bottle is the remedy.

Big Wine

One having strong flavor and full body, to serve with flavorsome food.

Body

The viscosity or "feeling" of a wine in the mouth--which is related in part to its alcohol content. A wine may have a thin, medium, full, or heavy body.

Bouquet

A combination of wine odors - that of the grape variety (see "aroma"), plus others that develop in the wine during fermentation and aging in oak.

Finish

The aftertaste of wine. Some wines taste sweet at first but "finish" dry in the mouth. Any wine taste that leaves the palate quickly is said to have a "short" finish. A taste that lingers carries a "long" finish--a quality to be desired.

Flat

Usually said of wine lacking in acidity (see "acid").

Flowery

A floral smell in wines such as Gewurztraminer and young wines made of White Riesling grapes.

Foxy

Term used to describe the strong grapey smell and taste of some wines made from our native Eastern grapes, such as Concord, Catawba, Niagara, and Delaware. Such grapes once were called "fox grapes," which accounts for the word "foxy."

Full, Full-Bodied

Wine causing a sensation of fullness in the mouth (see "body").

Nose

Term frequently used in place of "smell" or "aroma," as in "The nose of this wine is very flowery."

Nutty

Having a nutlike smell or taste; often said of sherry.

Peppery

A spicy nose and flavor in red wine.

Tannic, Tannin

A substance in grape skins, seeds, and stems necessary for the development of fine red wines. In young wines, it is unpleasant, but the "puckery" taste disappears in time and a harmonious blending of wine characteristics takes place. See "astringent."

 

Crimsonwolf

Heathen's Kitchen Compendium