GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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16:38 Oct 23, 2015 |
French to English translations [PRO] Wine / Oenology / Viticulture / Chablis | |||||||
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| Selected response from: Erzsébet Czopyk Hungary Local time: 11:53 | ||||||
Grading comment
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Summary of answers provided | ||||
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5 +2 | mouth-watering wines |
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4 +1 | savoury |
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4 | (wines with saliva-inducing) minerality |
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3 | taste buds wetting |
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3 | juicy |
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Summary of reference entries provided | |||
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Savoury wine - it just could be this |
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Discussion entries: 22 | |
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taste buds wetting Explanation: alluring |
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savoury Explanation: Well, after all my negative comments about guessing and stabs in the dark, I'm going to venture this - simply because it fits so well with the Asker's definition: "un vin salivant a une perception gustative un peu saline qui provoque dans la foulée un retour de salive." Please see my Reference comment for examples of this, and also a plethora of other websites. The following ones refer specifically to Chablis - the wine that the Asker's Tasting Notes are describing : The 7 best chablis wines - Daily Express www.express.co.uk › Life & Style › Food 30 Aug 2015 - Fresh, bright and special: The 7 best chablis wines ... intense, bold chablis, which has pear and citrus flavours with a subtly nutty, savoury edge. 2013 CHABLIS 1er Cru Côte de Léchet Domaine Denis ... www.leaandsandeman.co.uk/.../2013-CHABLIS-1er-Cru-Cote-de-L...… France, Burgundy. After the Beauroy this has a more mineral, less generous feel. Dusty, pithy grip and savoury salinity too. This plot in. Chablis | The Finest Wines Available To Humanity thefinestwinesavailabletohumanity.com/category/chablis/ Yet this 2003 Chablis was absolutely wonderful: hazelnut, honey and savoury notes combined with a much-softened lemon-apple fruitiness. Lovely texture … The Wine Opus - Google Books Result https://books.google.co.uk/books?isbn=1405366346 2010 - Cooking 1 7 rue du Chateau, Milly, 89800 Chablis wwwbernard-defaix.co1n Domaine ... Chablis Fourneaux, a full mineral and savoury wine, is aged in 600 litre (132 gal) -------------------------------------------------- Note added at 3 hrs (2015-10-23 20:01:34 GMT) -------------------------------------------------- See my Reference Note: it is "The kind of savoury […] with just enough salt to make your mouth water" that persuaded me that the term "savoury" fits the bill here! Example sentence(s):
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juicy Explanation: not totally sure, but found a few refs. Quality and some finesse run through this pinot, in company with the consistent, layered flavours and the juicy texture that the French call salivant. The fruit is restrained and well structured, the acid is well pitched, and the tannins are fine. It’s drinking well and will hold its freshness for another two or three years. http://rodphillipsonwine.com/index.php?option=com_content&ta... ike the stripped down style of pinot: lighter, juicy... salivant, as the French say. http://embed.scribblelive.com/Embed/v5.aspx?Id=56932&Page=1&... or leave it in the French in italics: Jancis Robinson wrote: “Salivant! Pretty dry, firm and lip-smacking. Lots of confident sucky-stone character. Excellent. Long. 17/20” http://www.enotria.co.uk/articles/?p=4915 The Echezeaux was a great deal more open than the Grands Echezeaux, with less grip but enticing acidity. A dark streak of fruit, developing freshness and lift, carried forward. Lovely progression and really salivant. Balanced, symmetrical wine with substance to the cleansing fruit, salivant<i/> then hints of earthiness on the finish https://www.wineowners.com/blog.aspx?bcat=fine-wine-apprecia... |
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(wines with saliva-inducing) minerality Explanation: I think "mouthwatering" is too general a term I think what is being talked about here is...saline minerality which results in saliva-inducing wines. Or alternatively aromatic/flavoursome mineral wines And "minerality" is definitely having its moment in wine-tasting terms. You can also say "mineral wines" as above, but I prefer the noun. http://www.zindhumbrecht.fr/en/minerality-in-wines-the-bio-d... On the palate, this is another story. Minerals in their globality have a taste and will without doubt influence the palate, length and structure of a wine. Their presence will first alter the pH or expression of the acidity on the palate and change the compositions of many molecules in a wine. More importantly, they will leave a saline savour, enhancing the touch of the wine on our taste buds and transforming its length and character. This ‘minerality’ will also make us salivate and will increase the desire to take another sip. As a wine grower, it is this expression of minerality that I am looking for in wines. It makes a wine unique in its character and is a formidable sign of quality, because only great viticulture and careful winemaking can bring this taste in the bottle. http://www.decanter.com/features/minerality-in-wine-what-doe... http://www.klwines.com/p/i?i=1154347 "with saliva-inducing saline minerality " |
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mouth-watering wines Explanation: The Sommelier Update: Mouth Watering Wine arrowheadwine.blogspot.com/.../mouth-watering-wine.h... All wines contain acid. When we taste wine, we experience acid on the sides of our tongues, and the mouth watering affect it creates. Acid is ... -------------------------------------------------- Note added at 3 mins (2015-10-23 16:41:59 GMT) -------------------------------------------------- Acidity is a dominant player in any food and wine pairing due to the pronounced and complex ways that it can heighten the perception of flavors. In wine tasting, acidity is perceived by a mouth watering response by the salivary glands. This mouth watering can also serve to stimulate the appetite. In wine there are three main acids that have their own associated flavors-malic (green apples), lactic (milky) and tartaric (bitter). In dishes that are fatty, oily, rich or salty, acidity in wine can "cut" (or standout and contrast) through the heaviness and be a refreshing change of pace on the palate. In cooking, acidity is often used in similar fashions such as a lemon wedges with a briny seafood dish such as oysters. The acidity of the lemon juices can make the oysters seem less briny. A wine that is less tart than the dish it is served with will taste thin and weak. A wine that comes across as "too tart" on its own may seem softer when paired with an acidic and tart dish. The complementing "tartness" of the food and wine cancels each other out and allows the other components (fruit of the wine, other flavors of the food) to be more noticeable. -------------------------------------------------- Note added at 3 mins (2015-10-23 16:42:21 GMT) -------------------------------------------------- https://en.wikipedia.org/wiki/Wine_and_food_matching -------------------------------------------------- Note added at 1 hr (2015-10-23 17:44:11 GMT) -------------------------------------------------- The Adventures and Confessions of an American Drama Queen ... https://books.google.hu/books?isbn=1491859679 - Barbara A. Lawrence - The array of mouthwatering Hungarian specialties the chef prepared every evening ... It is said that Hungarians drink wine like water, so I shouldn't have been ... I enjoyed a bag of nuts on a bar of chocolate with my glass of Epebor, a mouthwateringly delicious fruit-flavored Hungarian wine. -------------------------------------------------- Note added at 1 hr (2015-10-23 17:47:30 GMT) -------------------------------------------------- Wines of the Month - Hinds Head, Bray www.hindsheadbray.com/latest.../wines-of-the-month-2/ The Sauska winery was set up in 1999 by Hungarian entrepreneur ... Furmint ripens late and has soft skin which damages easily but dehydrates quickly, which gives the taste of stone fruits. The other taste on the palate is of herbs and melon which stems from the Hungarian Harslevelu grape. Overall a complex wine but very distinctive, mouth-watering, crisp and fresh. -------------------------------------------------- Note added at 1 hr (2015-10-23 18:01:59 GMT) -------------------------------------------------- Another suggestion but I do not like this http://www.winemag.com/how-to-taste-wine/ Notice if the wine forms “legs” or “tears” that run down the sides of the glass. Wines that have good legs are wines with more alcohol and glycerin content, which generally indicates that they are bigger, riper, more mouth-filling and dense than those that do not. -------------------------------------------------- Note added at 19 hrs (2015-10-24 11:56:04 GMT) -------------------------------------------------- http://www.theagencyre.com/2015/03/sommelier-selection-dry-v... The true scope of this blog entry will encompass broad definitions of Acid (which is mouth-watering) versus Tannin (which is mouth-drying), and what that all means to the wine consumer. Acidity When found in food and drink, it’s experienced as tart and zesty. Tasting acidity is often confused with the taste of higher alcohol. It is common for wines grown in cooler vintages (or, years) to have higher levels of acidity. That’s because sugar and acid generally have an inverse relationship. With warmer vintages (and climates), we get riper grapes. Riper grapes yield higher levels sugar [and sweetness]. Higher levels of sugar are met with lower levels of acid. Wines with higher levels of acidity feel lighter in weight. If you prefer a wine that is more rich and round, you enjoy slightly less acidity. Characteristics: Mouth-watering, which is focused on the front and sides of your tongue. If you rub your tongue to the roof of your mouth it feels gravelly. Your mouth feels wet, the same sensation as when you bite into an apple or pear. Tannin Tannin is often confused with dryness, because tannin does just that. It dries your mouth. Tannin in wine is the presence of phenolic compounds that add a bitter quality. Phenolics are found in the skins and seeds of grapes and can also be added to a wine with the use of aging in oak. So, how does tannin taste? Imagine putting a used black tea bag on your tongue. A wet tea bag is practically pure tannin. It’s bitter, has a drying sensation, and it tastes herbaceous. While all of these descriptors sound very negative, tannin adds structure, complexity, and balance. Characteristics: Tastes bitter at the front of your mouth and along the side of your tongue. Tannin makes your tongue dry out. After you swallow you taste a lingering bitter/dry feeling. -------------------------------------------------- Note added at 1 day15 hrs (2015-10-25 08:29:52 GMT) Post-grading -------------------------------------------------- Merci beaucoup, Sarah! |
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