Long

1. Complimented by more creamy notes of butterscotch and caramel, the wine has a long, lingering finish hinting of toasty oak.

Shows

1. Shows a pretty flash of toasty oak, with ripe currant and floral berry and pomegranate fruit that maintains its generous fruity profile on the long finish. (Web site)
2. Food-friendly, it shows restrained toasty oak and well-balanced acidity. (Web site)

Nose

1. An earthy, dusty nuance adds complexity to the nose, and toasty oak and spice flavors linger in the balanced finish. (Web site)

Peach

1. An array of fresh, focused flavors blossom in the mouth: white peach, toasty oak and orange rind ending in an exceptionally long finish.

Melted Butter

1. BUTTERY: Indicates the smell of melted butter or toasty oak. (Web site)

Crisp

1. This is simply a clean, crisp, delicious Chardonnay unfettered by toasty oak or buttery lactic acid flavors.

Refreshing Wine

1. The 2007 Sauvignon Blanc is a tangy, refreshing wine with aromas of grapefuit, apple and just a hint of toasty oak.

Medium Body

1. It has medium body and a long, wonderfully smooth, tannic finish; livened by a zing of acidity and toasty oak and as always, a touch of the Tuscan earth. (Web site)
2. It's medium body and long, wonderfully smooth, tannic finish is livened by a zing of acidity and toasty oak.

Refreshing Acidity

1. Apricot, papaya and lemon zest harmonize nicely with toasty oak and refreshing acidity.

Balanced Wine

1. This balanced wine offers a well-structured mouthfeel that contributes to a long, toasty oak finish.

Black Cherries

1. Ageing in American Oak for ten months produces warm jammy flavors of black cherries and toasty oak in this ruby colored wine.

Palate

1. In the mouth, dark-red fruit flavors mix with leather and licorice, while the toasty oak finish lingers on the palate with moderate tannins.

Notes

1. The flavors add notes of black cherry syrup and blood orange to the mix, accentuating delicious contributions from toasty oak.

Vanilla

1. Pure fruit flavors with silky-soft tannins are balanced by subtle notes of vanilla and toasty oak. (Web site)
2. The mouth is rounded out with toasty oak and vanilla and a firm tannin structure. (Web site)

Dark Chocolate

1. As those rich, bright flavors mix with notes of dark chocolate and toasty oak, you know you're in over-drive.

Spice

1. Packed with classic blackberry and ripe cherry flavours with notes of spice, herbs and toasty oak, this attractive Cab represents an incredible value.

Black Currants

1. A sensational perfume of melted licorice, black currants, smoked meats, underbrush, and toasty oak are followed by blackberry liqueur-like flavors.

Wine

1. This wine showcases wonderful notes of blueberry and fresh ripe cherries interwoven with subtle graphite and toasty oak.
2. The wine also has toasty oak, vanilla, cedar and smoky aromas accented by a pretty background of pink peppercorn, cocoa and mint.
3. The wine opens with a deep purple color and ripe black fruit lifted by toasty oak and vanilla.

Barrel Fermentation

1. Toasty oak from the barrel fermentation adds complexity to the pear and apple underpinnings. (Web site)

Flavors

1. Banrock Station, Chardonnay 2005 Australia $36.66 The peach, citrus and toasty oak flavors in this wine are complemented by a crisp finish.
2. In the mouth it is lively and bright, with toasty oak flavors, supported by supple, elegant tannins. (Web site)
3. It beautifully integrates flavors of apple, spices and vanilla with toasty oak that doesn't get out of hand.

Aromas

1. The final blend showcases aromas of black berries, toasty oak, mint, white pepper and cocoa.
2. Chardonnay Aged 12 months in French and American oak barrels, this wine has aromas of tropical fruit and banana with a hint of toasty oak.
3. These aromas are complemented by toasty oak, spice and butter notes from barrel and malolactic fermentation. (Web site)

Plum

1. The nose of the wine is lively with essences of berries, plum, and toasty oak. (Web site)
2. Ripe flavors of cherries, plum and currant mingle with hints of nutmeg and graphite, with a touch of toasty oak.

Cassis

1. My note: Toasty oak and black fruit on the nose with a rich palate of ripe blackberries, cassis and plums. (Web site)
2. Its deep purple color is accompanied by classic aromas of creme de cassis intermixed with licorice, espresso roast, chocolate, and toasty oak. (Web site)
3. Pleasantly rich with a great complexity of sweet fruit flavours, toasty oak, violets, herbs, cassis and licourice.

Intense Aromas

1. Dark, saturated garnet with intense aromas of dark fruit, including notes of blueberry, preserved fruits and all spice complimented by toasty oak. (Web site)
2. Intense aromas of cassis, dark berries and toasty oak.

Blackberries

1. Blackberries and plums and lots of toasty oak. (Web site)

Blackberry

1. The 2005 HALL Napa Valley Cabernet Sauvignon shows rich, concentrated aromatics of currant, blackberry, and ripe cherry complemented by hints of toasty oak.

Toasty Oak

1. Blackberry, plum, and black currant fill the palate and lead to a crisp finish of lingering fruit along with some spice, thyme, clove, and toasty oak. (Web site)
2. PALATE: Blackberry, red currant, plum, clove, mint, white pepper, and dark chocolate with a rich mouth-feel, sweet, toasty oak and a long, rich finish.
3. Look for aromas and flavors of red fruits, cedar and wildflowers as well as toasty oak.

Categories

1. Blackberry
2. Intense Aromas
3. Cooking > Foods > Herbs > Plum
4. Cassis
5. Barrel Fermentation
6. Books about "Toasty Oak" in Amazon.com
   

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