38 WINE AND THE ART OF WINE TASTING. 



due to secondary fermentations, it lacks some of those qualities which 

 together render a wine agreeable. 



An insipid wine may have plenty of color, however. Insipid wines 

 are very subject to unfavorable changes. 



SAPID (Sapido, It.; Sapide, Fr.). A wine is described as sapid; it is 

 meant that the acids are agreeable in quality and proportionate in 

 quantity. 



VINOUS, VINOSITY* (Vinoso, Vinosita, It.; Vineux, Vinosite, Fr.). A 

 wine is said to possess vinosity when it imparts in a certain degree that 

 sensation of warmth characteristic of the alcoholic flavor. 



WEAK (Debole, Vino che scappa in bocca, It.; Faible, pen alcoolique, Fr.). 

 A wine is said to be weak when it is of low alcoholic strength, or 

 when its alcoholic contents are not in proportion to its other constitu- 

 ents. Wines of this character have in general little flavor, are insipid, 

 and difficult to keep, on account of the gummy or mucilaginous sub- 

 stances which they contain, and to which they owe what little flavor 

 they have. 



LIGHT (Leggero, Sottile, It.; Leg er, Mince, Fr.). A light wine is one 

 which is of good quality, but at the same time contains a relatively 

 small amount of color, body, and alcohol, no prominent flavors, and no 

 sweetness. The general effect of a light wine is one of delicacy, though 

 there exists a just equilibrium between the various constituents. 



SOFT, MILD (Molle, It.; Mou, Fr.). A mild wine is one which does not 

 affect the palate by its harshness or astringency, as do rougher wines. 

 Softness characterizes wines which are neither sweet nor dry, and not 

 too alcoholic. 



ALCOHOLIC (Alcoolico, It.; Alcoolique, Fr.). When a wine is spoken 

 of as' alcoholic, it is generally meant to be one. containing a relatively 

 high per cent of alcohol, but of an unsatisfactory and unsatisfying 

 quality. 



GENEROUS (Generoso, It.; Genereux, Fr.). A generous wine is one with 

 plenty of alcohol, but of a smooth, warming, strengthening character; 

 one of which a small glass produces a feeling of well-being and sensible 

 tonic effects. 



WARM, HOT (Caldo, It.; Chaud, Fr.). A hot wine is one containing 

 a good deal of alcohol, which produces a somewhat burning sensation 

 in the mouth and stomach. 



SHARP, LIVELY ( Vivo, It.; Vif, Fr.). This is said of a wine which, 

 without being pronouncedly acid or alcoholic, affects the palate vividly. 

 It is a quality compatible with lightness, but not with smoothness. 



FULLNESS, ROUNDNESS (Stoffa, It.; Etoffe, Fr.). Expressive of a robust 

 homogeneity, which gives the impression of solidity and good consti- 

 tution. 



BODY (Corpo, It.; Corps, Fr.). A wine is heavy bodied when it is 

 rich in extractive matter and has high vinosity. 



HEADY (Fumosa, It.; Fumeux, Fr.). Wines which contain much 

 carbonic acid, and thus go quickly to the head, produce effects that are 

 usually confounded with those of drunkenness, but which, in reality, 

 differ very much from them physiologically. Wines of this character 

 are unwholesome. 



*Many use this word in a somewhat different sense; hy it they mean "wine-like;'' 

 that is, having a full supply of the quality or qualities which preeminently distinguish 

 wine from other alcoholic beverages. Trans. 



