Cotto

09:33 Oct 16, 2017
This question was closed without grading. Reason: Answer found elsewhere

Italian to English translations [PRO]
Wine / Oenology / Viticulture / odours in wine tasting
Italian term or phrase: Cotto
describes an odour found in wine tasting: "note di Cotto, Putrefatto, Orzata, Salamoia, Pasta di Olive, Fungo, Ridotto, Zolfo"

If you can also help with the other terms, that would be much appreciated!
Tom in London
United Kingdom
Local time: 01:39


Summary of answers provided
4 +5stewed
Franco Rigoni
4Cooked fruit
Lara Barnett
Summary of reference entries provided
aromas of wine
Vojislava Jankovic (X)

  

Answers


12 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
stewed


Explanation:
Stewed / Cooked
https://www.watsons-wine-glossary.it/?id=42&L=0
referring to aroma of overripe fruit



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Note added at 16 min (2017-10-16 09:49:53 GMT)
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Ridotto = Reduced (defect resulting from storage in the absence of oxygen; the wine may smell of hydrogen sulphide (bad eggs)

Franco Rigoni
Italy
Works in field
Native speaker of: Native in ItalianItalian

Peer comments on this answer (and responses from the answerer)
agree  writeaway: the other terms should be posted individually. one term per question is (still) the rule
12 mins
  -> Thank you

agree  philgoddard: Shame you got no points, or even acknowledgment.
2 hrs
  -> Nevermind

agree  Fiona Grace Peterson: Sorry Franco, my apologies.
3 hrs
  -> Thanks I said "Thanks" for agreeing with me

agree  Yvonne Gallagher: yep, with other comments made
3 hrs
  -> thanks

agree  Peter Cox
1 day 12 hrs
  -> Thanks
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1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5
Cooked fruit


Explanation:
I have found some literal translations that work.

"Cooked Fruit
A ‘COOKED WINE’ can be considered a fault. It can refer to a bottle that has been exposed to extreme heat. This can occur during shipping and is evident to the consumer as the cork can protrude and the wine quality will be greatly diminished.

However, when a person refers to ‘cooked fruit’ when tasting, this means that the grapes have had too much hang-time on the vine or too much sun exposure and are in fact overripe or even sunburned. This leads to a wine that has lower total acidity, which will make it taste less fresh; it will usually have jammy characters. This jamminess can be coupled with a higher level of alcohol, which can create a flabby mouthfeel.
http://www.decanter.com/learn/advice/understand-tasting-note...

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Note added at 1 hr (2017-10-16 10:46:51 GMT)
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"2007 on the other hand was a much more ripe and voluptuous vintage with a very round mouthfeel and some cooked fruit notes."
https://thegrapelife.wordpress.com


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Note added at 1 hr (2017-10-16 10:52:12 GMT)
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"23 Campbells Rutherglen Muscat, Australia (9) Concentrated cooked fruit notes, hints of Christmas pudding."
https://www.google.co.uk/url?sa=t&source=web&rct=j&url=http:...


Lara Barnett
United Kingdom
Local time: 01:39
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 4
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Reference comments


2 hrs
Reference: aromas of wine

Reference information:
piccolo aiuto


    Reference: http://https://shop.winefolly.com/products/wine-flavors-char...
    Reference: http://www.decanter.com/learn/how-to/how-to-read-tasting-not...
Vojislava Jankovic (X)
Serbia
Native speaker of: Native in SerbianSerbian, Native in Serbo-CroatSerbo-Croat
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