This term is used to describe the combined sensation of smell, taste and mouthfeel experiences when drinking wine. It is generally perceived when a strong acidic or fruity note is found. Tasters should be cautioned not to apply this term to a sour or fermented flavor.
A primary coffee taste sensation created as the sugars in the coffee combine with the acids to reduce the overall sourness. Characteristic found most often in unwashed arabica coffees grown at elevations above 4,000 feet, such as an unwashed Djimmah from Ethiopia. Winey coffees range from tangy to tart. Special and agreeable flavor acquired by certain mocha-type, freshly milled, or first crop coffees.
having the taste of wine; "a rich winy taste"
Rich rounded full-bodied coffee with a smoothness characteristic of well-matured red wine. A flavour which is prevalent with Colombians.
a term describing aged, mellow teas, as with some Keemun teas. wiry: refers to well twisted Orange Pekoe which has long, black, even sized twisted leaf.
Sometimes used to indicate thick body and mellow quality, but also used to denote a sappy, vinous acidity. Characteristic of certain fine coffees.
A desirable quality in some teas, particularly Keemum and Darjeeling.
Mellow character developed by maturing Darjeelings and Keemuns.