by Karen MacNeil | Dec 11, 2018
The process of perceiving smells. In order to smell things—that is, in orderThe following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
In general, organic viticulture eschews the use of syntheticThe following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
Designation which indicates the wine comes from a good but not great The following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
The process of exposing wine to air, which changes it.The following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
A descriptive term for the toasty, woody, and vanilla smells and flavorsThe following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
The panoply of smells that may emanate from a wine. These include a wholeThe following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
Scale used in Germany to indicate the ripeness of grapes.The following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
Literally “partridge eye,” oeil de perdrix is the term usedThe following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
See ENOLOGYThe following content is accessible for members only, please sign in.
by Karen MacNeil | Dec 11, 2018
Unpleasant smells (chemicals, dankness, moldiness, rotten eggs, burnt rubber, sauerkraut, and so on)The following content is accessible for members only, please sign in.
