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.
Combination of slightly fruity flavor, very smooth mouthfeel and texture reminiscent of wine. Term should not be used indiscriminately to denote acidity; better reserved for coffees with genuine feel (more than taste) of wine, slightly rare but unmistakable (in some Kenyan as after-taste; found in some Ethiopian Harrars, Yemeni and various others).
A term that suggests acidic flavors, a coffee that is full-bodied and eloquent.
The rich, fruity essence of a fine red wine.
A rich, rounded, full-body coffee with a smoothness characteristic of well matured red wine. A flavor which is prevalent with Columbians.
(Espresso) A pleasant sharpness reminiscent of dry wine.