Today let’s continue to look at some terms describing sweet white wines.
• gold - a golden colour indicates both original ripeness and sweetness as well as maturity. In 10 years time the golden colour will have taken on an amber glow, and the colour will progress from gold to amber as it matures further
• honeyed - many sweet wines do literally smell of honey, but hear it refers to ripe concentration and richness that is epitomised by the smell of honey
• peach / apricot - the aroma of these stone fruits is also found in aromatice wines from the Viognier grape, and denotes warm, summery ripeness
• heady - concentration of richness that literally goes to one's head. An over-heady wine would be over-powering and unbalanced
• lanolin - a smooth, creamy impression often associated with the Semillon grape at advanced ripeness, the opposite of tart • barley sugar - concentrated sweetness, but not sugary • botrytis - the effect of reducing the water in the grapes, thus increasing the sugars, when they are attacked by pourriture noble, or noble rot
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