Term used to describe full-bodied red wines that possess the characteristics of jam: rich, thick, and berry-flavored. Zinfandel and sometimes Shiraz and Cabernet Sauvignon are often described this way.
A natural berrylike taste, most often used to describe wines such as California Zinfandel.
Red wine term for hot climate grapes that can produce jam like flavours. Often course and unpleasant.
Describes a wine with concentrated overripe character and high alcohol.
jam rather than bright fruit flavours, lacking freshness
Big, sweetish wines, typically reds.
When wines have a great intensity of fruit and berrylike ripeness they can be called jammy.
literally jam-like; used to describe extremely fruity wine most likely made of very ripe grapes.
A cooked, or stewed, sweetish quality.
This is a term used to describe intensely ripe, concentrated fruit in the nose and/or palate of a wine (some Australian Shiraz might be described as "monster jammy"). Also, the clothes that the Dic wears while tasting wine late at night.
When wines have a great intensity of fruit from excellent ripeness they can be jammy, which is a very concentrated, flavorful wine with superb extract. In great vintages such as 1961, 1978, 1985, 1989, 1990, and 1995, some of the wines are so concentrated that they are said to be jammy.
Rather big, cooked sweetish red wines
slightly cooked jam flavors rather than fresh fruit; sometimes characteristic of red wines from hot climates.
Term used to describe an over the top berrylike fruitiness. Most often used to describe Zinfandel.
Red wine from hot countries might display this characteristic, the wine will taste of cooked fruits as opposed to the fresh variety.
So fruity that it's reminiscent of jam or jelly. Often applied to big Zinfandels.