Cloying A sweet and heavy wine, which lacks acidity to make it crisp, balanced and interesting.
Cold stabilisation Winemaking technique to clean the wine and rid it of tartrates by maintaining - 4@C for about a week, ...
Cloying
Relates to an excessive sugar component with a dominating sweet flavour and aftertaste.
Cloying: Describes ultra-sweet or sugary wines that lack the balance provided by acid, alcohol, bitterness or intense flavor.
Cloying
Too sweet, without sufficient balancing acidity. When sweetness and acid are in good balance, the result is the natural, fresh sweetness of good fruit juice.
Cloying
A wine taster would say a wine is cloying if it's so sweet that the sweetness stays in the mouth after tasting it.
Cloying
Overly sweet, and lacking the correct amount of acidity to give the wine balance.
Cloying
Describes sweet wines that lack the acidity to balance their sugar content. Rather than leaving the palate clean, a sticky, gummy sensation remains.
Cloying
An overly sweet wine that lacks balancing acidity and is therefore unpleasant and not refreshing. This should not be confused with the false praise that some winery visitors lavish on the vintner in the hope of a free bottle or two.
Cloying. A sweet wine without a sufficient amount of acidity to balance the sweetness will often taste so sweet as to be cloying.
Cloying
Overly sweet, to the point of being faulty.. Wine should be balanced. The sweet flavors should be balanced with the sour flavors of the acids (much as lemonade is).
Cold Duck ...
Cloying: Describes a wine that has insufficient acid to support its level of sweetness. In practical terms, it refers to a wine which is 'sickly sweet', unpalatable after the first glass or two.
Cloying: A tasting term meaning the wine is difficult to enjoy because of excessive sweetness which "stays in your mouth" too long after the wine is gone.
Cloying
Too sweet and lacking the balance provided by acid, alcohol, bitterness or intense flavor.
Coarse ...
CLOYING
(see also SWEET below). Excessive sugar component annoys with dominating flavor and aftertaste. The wine is then demonstrably unbalanced relative to the other components.
COMPLEX ...
SWEET (see also CLOYING, RICH, RIPE).
Refers to one of the four basic tastes detected by the sensory nerves of the human tongue.
Wine not in balance may be acidic, cloying, flat, or harsh.
Barn-yardy: Smell of earth, truffle, and wet leaves.
Big: A wine that is full-bodied, rich and slightly alcoholic tasting.
Bite: A marked degree of acidity or tannin.
Wine not in balance may be "acidic," "cloying," "flat" or "harsh."
Big: A wine that is full-bodied, rich and slightly alcoholic tasting.
Character: A wine with top-notch distinguishing qualities.
Crisp: Denotes a fresh, young, wine with good acidity.
The right amount of acid prevents sweet wines from being cloying. Italian wines tend to be fairly acidic.
Acidification ...
CLOYING - Used to describe wines that are much too sweet.
CLUMSY - A descriptor used for an unbalanced wine with too much alcohol, tannin, etc.
CREAMY - A sense of both the richness and oiliness of cream; strictly textural.
Even veteran wine consumers who enjoy wine on a daily or weekly basis have been known to avoid rosé wines for fear that they could be cloyingly sweet. Put a glass of rosé from Spain, Italy, or France in their hand and their tune changes quickly.
Cloying - A dessert wine with insufficient acidity to balance the sugar. Sits heavily of the palate like honey.
Coarse - Rude or harsh in flavour; clumsy or crude.
Though it is obviously oaked and has an almost maple syrup quality, it is not cloying. A decent amount of acidity tries to stand up to the fruit, but needs help from a fair dose of alcohol to provide structure.
Second, most sparkling wine is not cloyingly sweet - the level of dryness can be read on the label. Bone dry champagne is labeled 'Extra Brut,' 'Brut Nature' or 'Brut Sauvage.
Wine critics considered white Zinfandel to be insipid and uninteresting in the 1970s and 1980s, although modern white Zinfandels have more fruit and less cloying sweetness.
But I'm willing to make an exception when the fruit is fresh and the dish isn't cloying.
Even though it is normal for the sugar content in ice wine to run from 180 g/L up to as high as 320 g/L (with mean in 220 g/L range), ice wine is very refreshing (as opposed to be cloying) due to high acidity (titrable acidity in ice wine almost ...
They should never be heavy or cloying. Intensely concentrated great wines are alive, vibrant, aromatic, layered, and texturally compelling. Their intensity adds to their character, rather than detracting from it.
With naturally high acidity, Sauvignon Blanc is always tangy, tart, nervy, racy, or zesty, and this character pervades even sweet and dessert versions, keeping them from being cloying and sticky-tasting.
Note the amount of astringency present and get the "feel" of the wine. Depending upon type, age and other factors, it should be light, moderate or heavy to the mouth's touch, but never cloying or thin.
Balanced: Indicates that the fruit, acid, wood flavours are in the right proportion. A wine is well balanced when none of those characteristics dominates. Wine not in balance may be "acidic," "cloying," "flat" or "harsh." ...
harmonious balance of wine elements - (ie: no individual part is dominant). Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavor. Wine not in balance may be acidic, cloying, ...
Sweetness in wine without adequate acidity makes the wine taste out of balance, like a too-sweet fruit soda; the tasting term for sweet wine without enough acidity is cloying.
Cloying A wine with a sticky or sickly sweet character that is not balanced with acidity.
Coarse' A term for a wine with a rough texture or mouthfeel. Usually applies the perception of tannins.
Excessively sweet, cloying, lacking in acidity.
Tannin. One of the major elements in red wine, identifiable in tasting by the mouth puckering effect it produces.
 See also: Wine, Sweet, Grape, Fruit, White
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