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Wine Rating
A wine rating is a score assigned by one or more wine critics to a wine tasted as a summary of that critic's evaluation of that wine. A wine rating is therefore a subjective quality score, typically of a numerical nature, given to a specific bottle of wine. In most cases, wine ratings are set by a single wine critic, but in some cases a rating is derived by input from several critics tasting the same wine at the same time. A number of different scales for wine ratings are in use. Also, the practices used to arrive at the rating can vary. Over the last couple of decades, the 50–100 scale introduced by Robert M. Parker, Jr. has become commonly used. This or numerically similar scales are used by publications such as ''Wine Enthusiast'', ''Wine Spectator'', and ''Wine Advocate''. Other publications or critics, such as Jancis Robinson and Michael Broadbent, may use a 0–20 scale, or a 0–5 scale (often in terms of numbers of stars) either with or without half-star steps.J. Robinson ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Bottle Rating Sign
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Consumer Reports
Consumer Reports (CR), formerly Consumers Union (CU), is an American nonprofit consumer organization dedicated to independent product testing, investigative journalism, consumer-oriented research, public education, and consumer advocacy. Founded in 1936, CR was created to serve as a source of information that consumers could use to help assess the safety and performance of products. Since that time, CR has continued its testing and analysis of products and services, and attempted to advocate for the consumer in legislative and rule-making areas. Among the reforms in which CR played a role were the advent of seat belt laws, exposure of the dangers of cigarettes, and more recently, the enhancement of consumer finance protection and the increase of consumer access to quality health care. The organization has also expanded its reach to a suite of digital platforms. Consumer Reports Advocacy frequently supports left-wing environmental causes, including heightened regulations on auto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perceived ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors (wine)
The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition p. 683 Oxford University Press 2006 In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body (wine)
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ''The Wine Bible'' u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Color (wine)
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing one to see the color of the liquid in the dim light of a cellar. The color is an element in the classification of wines. Color origins The color of the wine mainly depends on the color of the drupe of the grape variety. Since pigments are localized in the center of the grape drupe, not in the juice, the color of the wine depends on the method of vinification and the time the must is in contact with those skins, a process called maceration. The Teinturier grape is an exception in that it also has a pigmented pulp. The blending of two or more varieties of grapes can explain the color of certain wines, like the addition of Rubired to intensify redness. Red drupe grapes can produce white wine if they are quickly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homogeneity (statistics)
In statistics, homogeneity and its opposite, heterogeneity, arise in describing the properties of a dataset, or several datasets. They relate to the validity of the often convenient assumption that the statistical properties of any one part of an overall dataset are the same as any other part. In meta-analysis, which combines the data from several studies, homogeneity measures the differences or similarities between the several studies (see also Study heterogeneity). Homogeneity can be studied to several degrees of complexity. For example, considerations of homoscedasticity examine how much the variability of data-values changes throughout a dataset. However, questions of homogeneity apply to all aspects of the statistical distributions, including the location parameter. Thus, a more detailed study would examine changes to the whole of the marginal distribution. An intermediate-level study might move from looking at the variability to studying changes in the skewness. In additi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terroir
(, ; from ''terre'', "land") is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; ''terroir'' also refers to this character. Some artisanal crops for which ''terroir'' is studied include wine, cider, coffee, tobacco, olive oil, chocolate, chili peppers, hops, agave (for making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea, and cannabis. ''Terroir'' is the basis of the French wine ''appellation d'origine contrôlée'' (AOC) system, which is a model for wine appellation and regulation in France and around the world. The AOC system presumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site (the plants' habitat). The extent of terroir's significance is debated in the wine industry. Origins Ove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Globalization Of Wine
Globalization, or globalisation (Commonwealth English; see spelling differences), is the process of interaction and integration among people, companies, and governments worldwide. The term ''globalization'' first appeared in the early 20th century (supplanting an earlier French term ''mondialization''), developed its current meaning some time in the second half of the 20th century, and came into popular use in the 1990s to describe the unprecedented international connectivity of the post-Cold War world. Its origins can be traced back to 18th and 19th centuries due to advances in transportation and communications technology. This increase in global interactions has caused a growth in international trade and the exchange of ideas, beliefs, and culture. Globalization is primarily an economic process of interaction and integration that is associated with social and cultural aspects. However, disputes and international diplomacy are also large parts of the history of globalizat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Retail Area - Enoteca Vino Bar
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Investment Wine
Investment wine, like gold bullion, rare coins, fine art, and tulip bulbs, is seen by some as an alternative investment other than the more traditional investment holdings of stocks, bonds, cash, or real estate. While most wine is purchased with the intent of consuming it, some wines are purchased with the intention to resell them at a higher price in the future. A wine's value often goes up as time passes and consumption increases as the market becomes tighter and access to ''good wine'' is more elusive. Background Wine investment is usually conducted through one of two main methods. The first involves purchasing and reselling individual bottles or cases of particular wines (wine for investment tends to be sold in sets of 3, 6, 9, 12, or 13). The other option is purchasing shares in an investment wine fund that pools the investors' capital. In the former instance (directly buying specific cases of wine), it is recommended that inexperienced investors work with a broke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cult Wine
Cult wines are wines for which dedicated groups of committed enthusiasts will pay large sums of money. Cult wines are often seen as trophy wines to be collected or as investment wine to be held rather than consumed. Because price is often seen as an indicator of quality, sellers may adopt a premium pricing strategy where high prices are used to increase the desirability of such wines. This is true even for less expensive wines. For example, one vintner explained that "on several occasions we have had difficulty selling wines at US$75, but as soon as we raise the price to US$125 they sell out and get put on allocation".''Decanter'' (June, 2006). "Cape crusaders". pp. 90 & 92 Other wines that fall under the title occasionally are from Burgundy, Bordeaux, Rhône and Italy. These wines when scored highly by Robert Parker have had a tendency to increase in price resembling the Bordeaux investment market. California cult wines California cult wines refers to any of the California w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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