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Description for the taste or smell of a wine in the context of a wine evaluation or wine address. This can refer to a high acidity, especially tartaric acid, and/or to the sparkling carbonic acid, in which case the correct term is rather tangy. Under certain circumstances, however, the temperature of the wine may also be meant. Therefore, this is only meaningful in the context of the description. The term cellar fresh has a slightly different meaning. Related terms with positive connotations are fine-acidic, fresh, lively, nervy, racy, rezent, and steely. An excessively high or inharmonious proportion of acids is described with the negative terms aggressive, acetic, edgy, sour and sharp.

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Hans-Georg Schwarz
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The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,850 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon