A term used to describe how wine sticks to the inside of a wine glass after drinking or swirling. Also called tears.
Roads. When you swirl a wine in a glass, then study the way the liquid settles back you'll see the wine separates into streaks. Caused by all sorts of things including alcoholic content. Slow falling legs indicate a full-bodied-wine; quick-falling a light wine.
Also called "tears". The streaks of wine that form and slide down the inside of a glass after you've swirled the wine. An indication of "body". If the legs are wide and thick and move slowly down the glass, the wine can be said to have "nice legs".
A much over used and meaningless wine tasting term. It refers to the streams that are seen on the side of the glass after swirling (also called tears). While too many so called experts explain this as being related to the body, or the amount of glycerin in the wine, it is actually a function of the alcohol, and has no relation to the quality of the wine at all.
A wine term used for the drops which appear on the side of the glass after the wine has been swirled.
The droplets that form and slip down the sides of the glass after the wine has been swirled.
Columns of wine that trickle down the inside of a glass that indicates high alcohol content in wine.
The viscous droplets that run down the side of the glass after swirling it. Pronounced legs are indicators of higher levels of alcohol content.
Wine drops that stick to the side of the glass after swirling. Indicate viscosity and the alcohol content of the wine.
Viscous columns which trickle down the inside surface of a glass after a wine has been swirled. Prominent 'legs ' indicate high alcohol.
wine drops that slide down the side of a glass when wine is swirled
an English term for liquid globules which run down the sides of the glass after the wine is swirled in the glass. These legs are also referred to as "tears." These phenomena are indicative of a rich wine.
the drops of wine that slide down the glass after swirling.
Drops that roll down sides of glass when swirled.
Refers to the viscous rivulets of wine that ease down the sides of the glass when the wine is swirled.
The viscous drips of wine that run down the side of a glass in which wine is swirled. If your wine lacks legs, you can add a small amount of glycerin (about 3 to 12 ml per liter) to enhance fullness and body.
The trails left on the inside surface of the glass when the whisky has been swirled around. This is usually used to determine the amount of malt in blended whiskies.
are the streams of liquid that cling to the sides of a glass after the contents have been swirled. Commonly believed to be an indicator of quality, there is little evidence to support this belief. Also called tears.
Also called "tears", they are rivulets of wine that come down the sides of the glass after swirling. They are most noticeable in full bodied wine with relatively high alcohol or sugar. They do not signify good or poor quality.
Swirl wine in a glass and then observe the liquid running down the inside of the bowl – these are the “legs†and are a good measure of a wine’s body.
The viscous droplets that form and ease down the sides of the glass when the wine is swirled.
The streams that run down the sides of a glass when swirled, it indicates a rich, full-bodied wine.
The viscous rivulets that run down the side of the glass after swirling or sipping, a mingling of glycerin and alcohol.
A tear-like coating that is left on the inside of a glass after a wine is swirled. Many people believe that thick “legs” indicate a quality wine; in fact, all the legs are telling you is that the wine is high in glycerol and/or alcohol content. But, don't be a snob---let people admire the legs and pronounce “wow, what great legs” if they wish
This describes the way a full-bodied, substantial wine runs down the side of a wine glass in visible lines (rather than separate drops like water).
Common term for the tears that form down the inside of a glass of wine after it has been swirled. The term "legs" represents a rough indication of the alcohol content.
When you swirl a glass of wine you will notice droplets running down the side of the glass as tears or legs. It is also called church windows. Thick, slow moving legs indicates high alcohol.
The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine. Also called tears.
The clear rivulets that run slowly down the inside of a glass after a wine has been swirled. Thicker, slower-moving legs indicate higher alcohol content of a rich wine.
a wine's body or viscosity can be determined, often, by the way rivulets (or sheets, or "tears") of wine descend the inner glass after swirling. It has to deal with the surface tension and other technical stuff; but a look at the legs will give you tips on the wine's nature: in a dry wine, slow falling legs indicate a full-bodied-wine; quick-falling indicate a light wine.
Columns of wine, especially fortified wine, which trickle down the inside of a glass. Supposed to indicate high alcohol content in a wine.
Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass
Also referred to as tears. The rivulets that run down the side of the glass after swirling. Wines with a higher alcohol and/or sugar content have more prominent legs that fall more slowly down the glass.
the rivulets that run down the inside of the glass after it is swirled. Caused by the glycerin and alcohol in a wine. Lack of legs means a “thin” wine.
The drops of wine that slide down the sides of the glass when it is swirled.
Swirling a wineglass filled with wine will produce rivulets, or legs, indicating the amount of alcohol present in the wine. Generally, the higher the alcohol content, the more impressive the legs.
The "tears" which form on the inside wall of the glass, above the surface of wine after you swirl it. Tears are formed more readily by higher alcohol wines than by lower.
Swirl wine in a glass. There will be ripples of liquid clinging to the inside of the bowl. They are an indication of a wine's body.
Colorless streams left on the inside of a glass after a relatively alcoholic wine has been swirled.
When you swill wine in a glass, it leaves a liquid film on the inside of the glass. These "tears" (as they can also be called) are the result of the difference in evaporation and capillary tension between the water and the alcohol, the latter evaporating much more quickly than the water. As water is the principal constituent, there will be more tears when the percentage of alcohol is higher.
Droplets of wine that slide down the inside of a glass after it is swirled.
Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets). Valuable technique when used in "blind" tasting competitions (see also tears).