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Ancient Egyptian wine pottery

How well do you think that wine aged in this ancient Egyptian wine pottery?

Believe it or not, all wines contain some acetic acid, commonly known as vinegar. A tiny amount may even add to the flavor. When the acetic level nears one part in a thousand (0.10%) the impact is negative and the wine is termed acetic.

Acetic acid
Acetic acid is associated with vinegar. Needless to say, an excess of acetic acid ruins the wine. But a tiny bit of this acid can heighten a wine’s bouquet and flavor.
Wines need natural
acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.
A wine’s acidity is an integral component of its
taste and structure, preserving its freshness and permitting it to age gracefully. The natural wine acids include citric, tartaric, malic, lactic, and acetic acids. Grapes harvested in hot years tend less acidic than those harvested in cool years. Similarly, dry years lead to lower acidity than wet ones. Ideally dry wines contain between 0.6% and 0.75% volume of acid, while sweet wines should contain at least 0.70% volume of acid.
The taste that remains in the mouth after swallowing or spitting out the wine is known as its aftertaste.
Length and finish are related terms. A wine’s aftertaste may be described as harsh, hot, lingering, nonexistent, short, smooth, soft or tannic. The longer the positive aftertaste, the finer the wine.
As white wines age they tend to change color, evolving from greenish to yellowish to gold/amber. Young red wines are often purplish. Their final color, detectable at the edge of the wineglass differs from one wine to another. Desirable colors include deep red (Bordeaux), brick red (Burgundy) color, or golden orange. In contrast, a brown-orange tint usually indicates an excessively aged wine that should be consumed immediately or disposed of.
An aggressive wine is either high in
acidity or harsh tannins, or both. Its opposite is a delicate, refined wine.
A wine’s alcohol is produced by
sugar fermentation. A wine’s major taste components include acid, residual sugars and tannins (in the case of reds). Virtually everywhere wine laws require that the alcohol level, usually expressed as a percentage of the volume, appearing on the label This value does not usually exceed 14% for non-fortified wines, but exceptions are numerous. fortified wines such as Port and Sherry range from 17% to 21% alcohol content.
The study of the biological differences and behavior of the vine variety (vineyards).
An ample wine is rich-flavored and harmonious.
An angular wine lacks fruit and
roundness. It is hard and may be too acidic.
Certain wines, such as some Chardonnays and Rieslings, smell and taste of apples, often due to high levels of
malic acid.
An approachable wine is drinkable, easy to enjoy without referring to
vintage charts or snobbish reviews.
An aqueous wine is watery.
The aroma is the smell of a young wine in contrast to the
bouquet which refers to the more highly evolved smell of a mature wine.
Aromatic wines smell like the vines that engendered them such as Malvasia, Moscato, Müller Thurgau, and Traminer.
Aromatized wine
An aromatized wine is a
fortified wine to which one or more fragrant substances such as plants or herbs have been added. Vermouth is a popular example.
Astringent wines are
harsh and rough, often due to an elevated level of tannins. Sometimes this astringency diminishes with age, producing a fine wine.
The initial impact of a wine. Wines whose attack is weak are known as
Austere wines are
hard and acidic, lacking roundness and depth of fruit. Some austere wines improve with age. Austerity can occur if the temperature is too cool or the grapes are harvested too early.
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