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Italian to English translations [PRO]
Wine / Oenology / Viticulture | | Italian term or phrase: estrazione importante | Parlando di un Nero d'Avola:
"Il palato è ampio dal tannino setoso, molto vivo, con una bella acidità. ***Dall'estrazione importante.*** Finale che ritorna sul frutto matura. Sapido"
Thanks! |
|  sarahcaKudoZ activityQuestions: 436 ( 8 open) ( 48 closed without grading) Answers: 315
| Local time: 23:06
|
| | high/great extract | Explanation:
'Estrazione', defines wine's density, and can be found as 'componente or patrimonio polifenolico' among the definitions of 'Extract' in Watson's Wine Glossary (www.watson.it/).
Here are two definitions for 'Extract':
'Essentially the minerals and other trace elements in a wine; sugar-free dry extract is everything in a wine except water, sugar, acids and alcohol. High extract often gives wine a dusty, tactile impression of density. It frequently serves to buffer, or mitigate, high alcohol or strong acidity.'
(source, http://www.tastelocalwines.com/dictionary/)
'A measure of the wine's density as defined by the nonvolatile dissolved solids of the wine. Lengthy fermentation and maceration on the skins contributes to high extract, given that rich grapes with a high concentration of all their natural compounds are used. For white table wines, the range is generally from 16 (for a very light wine from a high yielding crop) to 21 (for a very concentrated, barrel aged Chardonnay or Sauvignon Blanc), while white dessert wines can reach up to 25 and higher (for a Trockenbeerenauslese and others). Red wines range from 21 for the lightest to over 30 for the fullest bodied (a very good example of Brunello di Montalcino, for example, should measure at least 26).'
(source, http://www.castellobanfi.com/tastroom/glossary.php)
Robert Palmer's glossary entry for Extract reads,
'This is everything in a wine besides water, sugar, alcohol, and acidity.'
(source, http://www.erobertparker.com/info/glossary.asp)
Here's one of Jancis Robinson's tasting notes including the term,
'Petaluma Riesling 2001 Clare Valley
Petaluma has been faithful to great dry Clare Riesling for decades. This vintage is lean and lime-flavoured with enormous extract. Strictly speaking, it should not be drunk for many a year though it is already very long and tantalising. Good price.'
(source, http://www.jancisrobinson.com/articles/jr814.html)
Tasting notes of a 1993 Clos Pegase Cabernet Sauvignon:
'Intense and jammy blackberry fruit with bacon and charred oak tones. Sweet entry with great extract, but lacking richness. Nice expansive fruit on finish. Drink now until 2007.'
(source, http://www.clospegase.com/tastingnotes.html)
More tasting notes including the term 'extract' here,
http://www.thewinedoctor.com/tastingsprofile/beaucastel.shtm...
The Wine Doctor also uses the expression packed with extract (see link above); and big extract (http://www.greatbordeauxwines.com/Additional tasting notes.h... or even huge extract (http://www.wine-pages.com/forum/tnotes/rhone01.htm) are used in wine tasting.
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Note added at 5 days (2010-08-18 05:19:23 GMT) Post-grading
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Glad I could help. Grazie, Sarah. |
| Selected response from:
 Barbara Carrara
Italy
Local time: 06:06
| Grading comment Thanks Barbara and particularly to Mr Murray, two very good answers, but I used high extract.
4 KudoZ points were awarded for this answer |
| |
| Discussion entries: 0 |
|---|
Automatic update in 00:
|
7 hrs confidence:   significant extraction
Explanation:
I find subtle variences in the words 'extraction' and 'extracted' as used today for wines - nonetheless, extraction is a common term in wine terminology:
'Extraction'
"The delicate process of taking the flavour, colour and tannin out of the grape skins during maceration, while maintaining balance. The grape skins are steeped in the grape juice during fermentation. Highly extracted wines are described as full-bodied, intense and alcoholic, with powerful fruit flavours and tannins."
'Extracted'
"It’s hard to avoid this word in any discussion of wines these days. Essentially it means just what it sounds like: a wine that’s concentrated and intense. Even normal people these days like to argue about whether various wines are overly extracted."
"'Nearly all red wines get their colour from the grape skins, not the flesh (which, with very few exceptions, is white),' says Carswell. 'The longer the grape juice is in contact with the skins, the more pigments are extracted.'"
[websource The color of wine]
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I find the word 'important' so overused it has lost it's meaning - and I almost always substiute 'significant' or 'noteworthy' for it.
Reference: http://www.thechefalliance.com/wine-glossary#wine_glossary_E
Reference: http://guides.wsj.com/wine/learning-about-and-enjoying-wine/...
| | | | Login to enter a peer comment (or grade) |
7 hrs confidence: peer agreement (net): +1 high/great extract
Explanation:
'Estrazione', defines wine's density, and can be found as 'componente or patrimonio polifenolico' among the definitions of 'Extract' in Watson's Wine Glossary (www.watson.it/).
Here are two definitions for 'Extract':
'Essentially the minerals and other trace elements in a wine; sugar-free dry extract is everything in a wine except water, sugar, acids and alcohol. High extract often gives wine a dusty, tactile impression of density. It frequently serves to buffer, or mitigate, high alcohol or strong acidity.'
(source, http://www.tastelocalwines.com/dictionary/)
'A measure of the wine's density as defined by the nonvolatile dissolved solids of the wine. Lengthy fermentation and maceration on the skins contributes to high extract, given that rich grapes with a high concentration of all their natural compounds are used. For white table wines, the range is generally from 16 (for a very light wine from a high yielding crop) to 21 (for a very concentrated, barrel aged Chardonnay or Sauvignon Blanc), while white dessert wines can reach up to 25 and higher (for a Trockenbeerenauslese and others). Red wines range from 21 for the lightest to over 30 for the fullest bodied (a very good example of Brunello di Montalcino, for example, should measure at least 26).'
(source, http://www.castellobanfi.com/tastroom/glossary.php)
Robert Palmer's glossary entry for Extract reads,
'This is everything in a wine besides water, sugar, alcohol, and acidity.'
(source, http://www.erobertparker.com/info/glossary.asp)
Here's one of Jancis Robinson's tasting notes including the term,
'Petaluma Riesling 2001 Clare Valley
Petaluma has been faithful to great dry Clare Riesling for decades. This vintage is lean and lime-flavoured with enormous extract. Strictly speaking, it should not be drunk for many a year though it is already very long and tantalising. Good price.'
(source, http://www.jancisrobinson.com/articles/jr814.html)
Tasting notes of a 1993 Clos Pegase Cabernet Sauvignon:
'Intense and jammy blackberry fruit with bacon and charred oak tones. Sweet entry with great extract, but lacking richness. Nice expansive fruit on finish. Drink now until 2007.'
(source, http://www.clospegase.com/tastingnotes.html)
More tasting notes including the term 'extract' here,
http://www.thewinedoctor.com/tastingsprofile/beaucastel.shtm...
The Wine Doctor also uses the expression packed with extract (see link above); and big extract (http://www.greatbordeauxwines.com/Additional tasting notes.h... or even huge extract (http://www.wine-pages.com/forum/tnotes/rhone01.htm) are used in wine tasting.
--------------------------------------------------
Note added at 5 days (2010-08-18 05:19:23 GMT) Post-grading
--------------------------------------------------
Glad I could help. Grazie, Sarah.
| Barbara Carrara
Italy
Local time: 06:06
Works in field
Native speaker of:  Italian
PRO pts in category: 28
|
| | Grading comment | Thanks Barbara and particularly to Mr Murray, two very good answers, but I used high extract. |
|
| | Login to enter a peer comment (or grade) |
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