Reply to "What does "Heat" mean in tasting notes?"

quote:
Originally posted by indybob:
Yep, RDCollins has it nailed. It's all about balance. Many of the new world wines like Mollydooker (Australia) and certain Zinfandels (like Ridge and higher end Rosenblums) can pull it off because they usually have enormous amounts of fruit complexity, along with good tannins, to match the high alcohol.

With a high-alcohol wine that has underwhelming fruit complexity, the sensation of drinking Welch's Grape juice mixed with Popov Vodka can come to mind.

When you taste wines, make sure to jot down the alcohol content in your notes, so you can find out what your likes are. Some folks love the big new world styles, some don't. Often, if you pop a "hot" (and young) wine in a decanter overnight, enough of the alcohol will evaporate, and things will improve for you.

I would take Mollydooker out of that list above...it is nothing more than the sweetened Welch's Grape juice mixed with Popov Vodka you mention. The 'dookers do not conceal anything, they are horrible at consealing anything other than the fact that the best thing they are used for is to run the disposal.
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