it stops well short of being intrusive with otherwise
English translation: two different phrases: the wood toast is not at all intrusive, and apart from this the aromas are...
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| 07:21 May 24, 2015 |
| English language (monolingual) [PRO] Art/Literary - Wine / Oenology / Viticulture / Notes of tasting wine | |||||||
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|  Selected response from: Charles Davis Spain Local time: 01:23 | ||||||
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| 4 +5 | two different phrases: the wood toast is not at all intrusive, and apart from this the aromas are... |
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Answers
18 mins confidence: 
peer agreement (net): +5
peer agreement (net): +5two different phrases: the wood toast is not at all intrusive, and apart from this the aromas are... Explanation: The first part of this paragraph divides up as follows: Here there is a bit more wood toast but it stops well short of being intrusive with otherwise elegant and relatively airy white flower and pear aromas So it means that in this wine there is a stronger aroma of wood toast (than in another wine the author discussed before this), but that aroma is not at all intrusive (by no means excessively prominent). The wine's aromas, apart from this (otherwise), are elegant and relatively airy. So "otherwise" goes with "elegant" and "relatively airy": with aromas that are otherwise elegant and relatively airy. -------------------------------------------------- Note added at 1 hr (2015-05-24 08:46:20 GMT) -------------------------------------------------- I'm very glad! "Wood toast" is a rather strange expression (to me, at least). I suppose it must mean the smell of something toasted over a wood fire. -------------------------------------------------- Note added at 7 hrs (2015-05-24 14:25:57 GMT) -------------------------------------------------- Although you didn't ask about "wood taste", Michael's comment has prompted me to find out what it does mean. It refers to a flavour imparted by the wooden barrels in which the wine is aged. These are (normally) made of oak, which is "toasted", that is, lightly charred (sometimes more, sometimes less). The charred wood imparts various flavours to the wine. "Wood toast" aroma refers to an aroma derived from the "toasted" wood of the wooden barrel. If anyone is interested, here's a whole paper about it, including the following paragraph: "As for the toasting itself, it should be noted that the duration and the intensity of the heat during the coopering and toasting process has a tremendous effect on the amount of individual compounds that are produced in a barrel, even from the same woods which have received the same seasoning. However, there are in fact some basic generalities for how some of the various compounds in oak will behave when they are toasted. Understanding these can only help when trying to decide which level of toasting will be more apt to give the desired character to a particular wine." http://morewinemaking.com/public/pdf/oakinfopaper09.pdf -------------------------------------------------- Note added at 7 hrs (2015-05-24 14:41:48 GMT) -------------------------------------------------- "Wood toast", not "wood taste"! |
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