Dull
Lacking in character and acidity.
Dumb
See Closed.
DURAS
A minor red-wine grape grown in the area southeast of the Bordeaux region of France. Used to create red and rosé blends, with Negrette, Syrah and Gamay Noir.
Dull
A wine whose appearance, aromas and flavors, and/or general style are hazy and unclear.
Earthy
An odor or flavor suggestive of earth or soil, usually undesirable.
Dull
Uninteresting wine lacking intensity or proper acidity.
Dumb
Closed, and unlikely to open up. Typical of wines that are too high in tannins or too cold.
Dull: Lacking liveliness and proper acidity; uninteresting. It may be applied to appearance, taste, or aromas.
Dull
Lacking flavour and/or enough acidity. Sometimes wines go through a dull phase in their evolution process, and may emerge as a good or even great wine.
Dull
With uninteresting odor and taste, or lacking limpidity and brightness.
slightly dull and/or hazy; or colour faint or too pronounced
0
cloudy, sediment and/or bubbles inappropriate for type; or colour distinctly wrong for type ...
Describes dull, dank qualities that show up in wines aged too long in tanks.
Tart
Sharp-tasting because of acidity. A broad synonym for acidic.
stale
Dull, heavy wines that are oxidized or lack balancing acidity for freshness are called stale.
Cloudy: A dull, hazy color in wine, more often common in homemade wines once they start to go bad.
Cloying: Overly sweet, and lacking the correct amount of acidity to give the wine balance.
Cloudy: A dull, hazy color in wine.
Cloying: Overly sweet, and lacking the correct amount of acidity to give the wine balance.
Coarse: Rough, inelegant texture.
The summer was dull, but the growing season was saved by a warm dry autumn that lasted well into October. The splendid Indian summer inhibited the development of botrytis, but some wines show good concentration because the grapes became raisined.
Tanky:Describes dull, dank qualities that show up in wines aged too long in tanks.
Tannic:Used to describe a wine high in tannins or with a rough mouthfeel.
Its absence makes a wine dull and 'flabby' - a defect in any wine. adegaA Portuguese term meaning cellar. aerateExposing the wine to oxygen either through decanting or allowing the wine to "breathe" in an opened bottle or glass.
The flavor of the wine will typically be flat and dull.
Crisp: Denotes a fresh, young wine with good acidity.
Delicate: Used to describe light-to-medium weight wines with good flavors.
However, the more one gets into wine and especially into the wine/food synergy, the more one finds out that with just a few exceptions, sweet drinks dull the sense of taste and don't synergize with food.
Pink Champagne can be something magnificent, but it can also be stupendously dull. There are two basic methods of producing such a wine, but no clear and certain relationship between the method and the quality.
This is largely due to Germany's main export consists of huge volumes of sugar-water Leibfraumilch, made from the high cropping but dull Müller-Thurgau grape variety -- real Alan Partridge stuff.
Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters?
Flat - Dull, lacking in liveliness; wine without sufficient acid.
Flavour - How the wine tastes.
Many bartending schools insist that a beverage shaker tends to dull the taste of the vermouth, and some argue that it sharpens the taste of gin by "bruising" the liquid.
Refrigerating white wine for more than 2 hours before serving can dull its flavor and aroma.
It has medium leaf, pentagonal, five, with teeth very pronounced edge a bit dull green 'Bullous, glabrous; bunch long, cylindrical, with wings very prominent, relatively sparse, with the spine that often splits at the tip.
Cloudy
A cloudy wine is visually dull and hazy because particles haven’t been removed during winemaking. This sediment can be removed by fining or decanting.
Flat: Used by wine experts to describe a wine that is lifeless, dull and boring.
Fortified: Fortified wines are where spirit has been added to increase their natural strength. Brandy is added to sherry and Port.
Flat
As for firm is used to describe the finish of a wine that is dull and insipid. It is often the result of insufficient acid.
Fleshy
Positive term used to describe a wine rich in fruit flavours and texture.
flabby: A wine that lacks acidity and therefore appears dull and lifeless on the palate.
flat: A wine that lacks acidity.
fleshy: A wine of full body and rich mouth-filling flavour.
This was produced from 100% Muscato Alexandrias. A light and dull golden shade, I detected a sweet and slightly honeysuckle nose. This medium bodied sweet wine shows a reasonable length and a moderately fresh tasting finish. 84/100.
Even here some producers give it less priority than other varietals and make accordingly dull wines. Those houses that pay specific attention to and take particular pride in their Gewürztraminer include Léon Beyer, Schlumberger, and Zind-Humbrecht.
Vinous: Literally means "winelike" and is usually applied to dull wines lacking in distinct varietal character.
Natural component in grapes that gives the final wine a snappy refreshing quality. Wines with too little acidity taste dull, flabby and unfocused. Wines with too much acidity can taste aggressively tart.
AFTERTASTE ...
Eating grape that sometimes finds its way into a wine fermenter, usually with the intention of adding fragrance and life to an otherwise dull red.
Also known as, Black Muscat, Moscato di Amburgo, Muscat Gamburgskiy.
Price Bracket: ...
A sharp or tart taste in a wine, not necessarily indicating spoilage. All wines contain some acid; too little may leave the flavor flat or dull. Often, a young wine has a somewhat acid taste that diminishes or disappears during aging.
The most planted grape in Germany. A cross of Riesling and Sylvaner. The wines it makes tend to be low in acid, and somewhat dull, compared to Riesling. Widely planted in New Zealand as well.
Musar, Chateau (moo-sahr) ...
Acid of which the quantity in the wine diminishes if the Summer is very hot. It is sometimes necessary to add must to increase the level of acidity in a dull wine.
Tastevin :
Silver cup which is used for wine tasting, especially in Bourgogne ...
Appearance Refers to a wine's clarity, not color. Common descriptors refer to the reflective quality of the wine; brilliant, clear, dull or cloudy for those wines with visible suspended particulates.
Another defect that can occur is oxidization. Exposing wine to air for too long will oxidize the wine, making it lose its original bright color - making it brownish and dull - and leaving it tasting like a sour apple.
It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby'. The acids referred to are acetic, malic, tartaric, lactic, citric and carbonic.
pulp - the fleshy part of the grape containing most of the water, sugars and acids in grape juice. Apart from red fleshed Teinturiers, the flesh of all grapes is the same dull grey, no matter what the colour of the grape's skin.
Vine
The vine is vigorous, of upright growth and yields well. The leaves are large, thick and 5-lobed, with an intense green smooth upper surface and a slightly downy dull pale green under surface.
Laying your bottles down on their sides keeps the wine in contact with the cork, which in turn prevents the cork from drying out. Dry corks contract, allowing air to pass into the wine and wine to leak out. If air gets in, it renders the wine dull ...
VINOUS (see also SIMPLE). Akin to "amiable". Nothing basically wrong with the wine, just has no impact on the taster. Implies good "character", but dull experience.
These wines (especially from the Graves region of France) can reach a soft, nutty, almost honeyed quality when they are mature (from 7-15 years of age). These wines can also be unpleasantly grassy, tart, and/or flatly and insipidly dull and ...
Look at the degree of color and notice if it is: bright purple (typical of young red wines), ruby and browny-reds (aging red wines), or brown and dull in appearance (often indicates a wine that is oxidized).
When they finally get around to dusting off the bottle and pulling the cork with great anticipation, they are often disappointed by what's in the bottle. Perhaps it turned to vinegar or it oxidized along the way. Chances are it's simply dull and ...
Nothing basically wrong with the wine, just has no impact on the taster. Implies good "character" in that characteristics of a certain grape fruitiness are detectable but apparent lack of other flavor nuances amount to a dull experience.
It gives white wines a refreshing sensation, and gives a balance in red wines. Low acidity makes a wine dull and 'flabby' and is disastrous in sweet wines. Too much acidity can make a wine difficult to drink.
It all depends on the style of wine you are serving and your own personal preference. Serving a wine too cold will mask its core flavors and bouquet as well as its imperfections. Serve a wine too warm and it will seem dull, flabby, ...
White wines, however, are not usually tannic in nature and have less complex flavors. Therefore, white wines generally have a cool, crisp, refreshing taste while red wines will seem dull and bitter on the tongue when served chilled.
 See also: Wine, White, Aroma, Grape, Red
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