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WORLD OF WINE > THE LANGUAGE OF WINE
Worl of Wine > Menu The language of wine Read the label Wine and literature Itineraries Wine and folklore Wine and health History of wine |
Abboccato: Tending toward sweet
Amabile: More than a little sweet; mellow. Definition of a wine that contains a large amount of residual sugar, clearly perceptible
Armonico: Describes the totality of pleasant sensations perceived in a wine of distinct and balanced composition
Aroma: Profumazione e gusto derivanti dal vitigno di provenienza
Asciutto: The fragrance and flavor deriving from the grapes
Aspro: Rough sensation
Austero: A much-appreciated characteristic of certain great Italian aged red wines
Bouquet: Describes the totality of olfactory sensations that a good wine procures after an adequate period of aging
Corposo: Indicates richness of alcohol, of dry extract, color and flavor
Fiacco: Wine that lacks structure
Fragranza: Olfactory and taste sensation reminiscent of flowers or ripe fruit
Fruttato: Particular fragrance of new wines that have a clear aroma of different fruits
Gagliardo: Strong wine rich in alcohol, inebriating
Generoso:
Warm, vigorous wine
Morbido: Wine that gives a pleasant impression of fluidity
Retrogusto: Aftertaste that persists at length
Robusto: Wine whose components are present to a high degree, regardless of any considerations of quality
Tannico: Wine rich in tannins, substances or compounds contained in the skins, stems and seeds of the grapes
Vellutato: Defines a caressing impression on the tongue, like velvet
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