What do wine tasters mean by "food wines" ? What does it suggest if a wine is "brick red"? Let’s learn a couple of terms used to describe light red wines.
•brick red - denotes the absence of violet or purple colours of some very young wines, more a lack of intensity than a sense of maturity
•rose-like - a delicate aroma, yet with a certain ripeness, always floral
•attack - the strong first impression, one that jumps out of the glass
•second nose - the more studied reflection gained by swirling the wine in the glass to release more than it does on the first impression
•cherry-like - unless cited as 'black cherries' which carry a definite impression of ripeness, cherry-like indicates firm, vibrant fruit with a touch of acidity and none of the sweetness of, say, blackcurrants
•wood - a sense of firmness and tannin, as opposed to 'oaky', which refers to the new casks in which the wine will have been aged
•bitter almonds - often associated with cherries, a certain fruity bitterness, more refreshing than unpleasant
•food - wines with exuberant, unrestrained fruit do not go well with food, for their fruitiness dominates. A 'food wine' is one that complements a meal
The wine: Allegrini, Valpolicella Classico Superiore 1998
All rights reserved by TI Media Ltd. No part of this publication may be reproduced, distributed or transmitted in any form or by any means without the prior written permission of Decanter.
Only Official Media Partners (see About us) of DecanterChina.com may republish part of the content from the site without prior permission under strict Terms & Conditions. Contact firstname.lastname@example.org to learn about how to become an Official Media Partner of DecanterChina.com.