Heavier than lager and darkened by high-coloured malts, bock is traditionally brewed in the winter for drinking during the spring.Īlthough the term covers a fascinating variety of styles, all ales share certain characteristics. The other bottom-fermented beer is bock, named for the famous medieval German brewing town of Einbeck. Lagers are best enjoyed at cooler-than-room temperature. Lagers typically take more time to brew and are aged longer than ales. In 1842, lager acquired its familiar golden colour when a brewery in Pilsen, Czechoslovakia perfected a pale, bottom-fermented version of the beer. As the beer slowly aged, the yeast settled, creating a drink that was dark but clear and sparkling with a crisper, more delicate flavour. To ensure a supply of beer for the summer, brewers in the Bavarian Alps stored kegs of spring brew in icy mountain caves. During the late middle ages, before the days of refrigeration, fermentation was a hit-or-miss affair, especially during the hot summer months. The word lager is derived from the German verb “lagern”, which means: to store. Smooth-textured with deep, rich aromas and flavors Wine is unpleasantly watery and lacks flavor and texture Wines that have a higher concentration of sugar after fermentationĪ drying, astringent sensation on the palate that is generally associated with heavier red winesįrench word reflecting the expression of soil, topography and climate in a wine Smooth flavors and texture well-balancedĪromas of smoke and toast imparted by fired barrels Very low levels of residual sugar remaining in the wine Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glassĪ wine with delicate flavors, texture and aromasĬonversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)Ī wine with solid, but not rich weight and textureĪromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast Wine is thin and tastes more acidic than fruity Texture and structure that hinders flavor Rich, mouth filling, weighty-textured wineĪromas and flavors of fresh cut grass or fresh herbs
Obvious fruit aromas and flavors not to be confused with sweet flavors such as berries, cherries and citrus Lacking in acidity, mouth-feel, structure and/or textureįlower aromas such as rose petals, violets, gardenia or honeysuckle Texture and structure of a young, tannic red The final impression of a wine on the palate ranges from short to long
Vintage abricotine cocktail glasses full#
No sugar or sweetness remaining a fruity wine can be dryįlavors and aromas of mushroom, soil and mineralĪ well balanced, full wine with pleasant, distinct character Wine that has been tainted with moldy smells or other obvious flaws from a bad cork Wine that has been exposed to excessively high temperatures spoiled Wine that needs to open up aging and/or decanting can help Wine without disagreeable aromas or tastes Wine that has a very deep, textured and mouth-filling sensation Rich, creamy flavor associated with barrel fermentation Smells from winemaking, aging and bottle age The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
White wine that is fermented in an oak barrel instead of a stainless steel tank Smells in wine that originate from the grapeīitter gives a drying sensation in the mouthĪll components of the wine are in harmony The presence of natural fruit acids that lend a tart, crisp taste to wine
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