Originally Posted by patrickBOOTH
What does one mean when they use jammy to describe a wine? Is is self-explanitory, really?
Pretty self explanatory.
Okay, I'm going to venture into perilous territory for me, as I know there are many people that read this with magnitudes more knowledge than me.
I think jammyness tends to happen in overripe or very ripe wines. Glycerol happens in higher concentrations the higher the ABV as after ETOH and CO2 glycerol is one of the main byproducts of fermentation. It would therefore make sense to think high ETOH wines tend to have higher glycerol. Glycerol gives a sweet taste to wine, even to dry wine. There is also some talk about it adding to a more viscous mouth feel but I do not know if that is true or not. Either way glycerol is often used in foods to make them more viscous, so again, this would make sense to me.
So overripe/very ripe wines will have lots of fruit flavours. Add in high glycerol, which does add a sensation of sweetness and may give a sensation of viscousity, and you get "jammy."
Again, could be totally talking out of my ass.