Firm
A tasting term to describe the acid or tannic astringency of a young wine.
Flabby
Tasting term indicating a wine with a rather low acidity and lacking in structure.
Firm: Perceptibly tannic and/or acidic, in a positive way. Firm wines are generally more flexible at the dinner table, as they serve to cleanse the palate??.
Firm
Having distinct flavor and especially structured balance.
Flat
See Dull.
Firm :
A wine with a lot of body and bite. Very rich in tannin.
Fish Glue : ...
Firm
Tightly knit structure and balance.
Flat
Dull, lacking in liveliness, often in wine without sufficient acid.
Firm
Taut balance of elements; tightly knit structure; also distinct flavor.
Flat
Dull, lacking in liveliness; wine without sufficient acid.
firm
reserved and with potential to develop, a positive description, not to be confused with "hard", which is generally negative
berry fruits ...
Firm
Strong and well balanced, but still with a perceptible degree of tannin and acidity. See also Balance.
Flabby
Weak, lacking in character and acidity, with no potential for development.
Firm
This means the elements of a wine's structure are tightly wound together, and also implies the wine has quite a bit of flavour. 'Firm tannins' might indicate a red wine that is well made and has a bright future.
Firm
A term for wines that are not soft, but are not harsh or tough, generally referring to the tannic content of red wines or acidity of white wines.
Flabby
A term describing wines that are too soft.
firm: A wine with strong tannins.
flabby: A wine that lacks acidity and therefore appears dull and lifeless on the palate.
flat: A wine that lacks acidity.
FIRM
Attacks the palate with acid or tannic astringency. Suggests that the wine is young and will age. Nearly always a positive comment and very desirable with highly flavored foods.
Firm. Describes a wine neither soft nor harsh in reference to tannins in a red wine and acidity in a white.
Flabby. Describes wines that are too soft.
Fortified wine. Wines such as Port to which alcohol has been added.
Firm
Used to describe the finish of a wine, rich in tannins or acids.
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.
Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines.
Harmonious
Well balanced, with no component obtrusive or lacking.
A firm white grape of the Abruzzo and Marche regions, and not be confused with the hard sheep's cheese of the same name, which is also widely produced in this region.
Wine regions
Viticulture and winemaking ...
Joe's firm looks for artisan winemakers, who harvest by hand, vinify with wild yeasts, work with old vines and who avoid many of the modern winemaker techniques that have become so popular today.
Grip Firm texture on the palate created by tannin and acid.
Hard Texture due to too much tannin or acid.
Herbaceous Grassy hay-like, thatch.
Hard Beyond firm; having so much acidity or tannin that the wine requires cellaring to be pleasant to drink; most frequently a descriptor for young red wines. Usually results from high acidity or tannins.
Vigorous
Firm, lively fruit, strong body; assertive flavor.
Vin
The French word for wine.
LEGS (see also FIRM, TEARS). Two interpretations.
Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present.
Finish
The final impression a wine leaves after you have swallowed or spit it out.
Firm
A term for wines that are not soft, but are not harsh or tough, generally referring to the tannic content of red wines or acidity of white wines.
weever; a small firm-fleshed ocean fish used in soups, such as bouillabaisse, or .
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Viroflay ...
Healthy, lively, firm, and youthful. Opposite of insipid and flabby.
Watery
Thin and small without body or character.
casa vinicolaAn Italian term used for wine firm. caseA case of wine typically holds 12 750ml. bottles, equaling 2.38 gallons. caskA wooden barrel. cassisFrench term for currants, often used as a descriptor of red wines.
Bite A firm and distinctive perception of tannins or acidity. This can be a positive or negative attribute depending on whether the overall perception of the wine is balanced.
Bitter An unpleasant perception of tannins.
FERME (FIRM)
It says itself of a slightly hard but pleasant wine.
FERMÉ (CLOSED)
Applies to a wine of still young quality and not having acquired a very marked bouquet, and which thus requires to be awaited to be tasted.
Solid - Sound, well structured, firm.
Sour - Sharply acidic or vinegary
Sparkling - Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.
sites, including the Kupfergrube (which until recently was still in use as a copper mine, from where the name originates), which has soils of stony clay, slate, sandstone and porphyry (a red-purple-brown igneous rock) and is known for firm and ...
However, if you open the wine, decant it, and let it breathe for 10-20 minutes, you will be rewarded by ripe red and black berry aromas and flavors, some black pepper, a hint of licorice, cardamom and clove spice, firm tannins, ...
An English edition of Bordeaux was published by the London firm of Dorling, Kindersely, Ltd. It won the prestigious Glenfiddich Award as England's top wine book of 1986.
Next, center the point of the corkscrew in the middle of the cork and give it a firm turn to anchor the worm.
Inspect the grapes before buying them -- they should be firm, taste sweet and have no signs of mold or fungus on the grapes or stems. Buy seedless grapes so you don't have to remove them from the grapes.
An Italian wine made in the Chianti region by the well known Antinori firm. Since its inception in 1971, this wine has broken tradition with the Chianti region and produced a wine of character that does not follow the rules.
A full bodied wine with light spice, firm tannins and light acidity. This hybrid is a 20th century cross of Blaufränkisch and St. Laurent. Zweigelt, like Zinfandel, is a grape of real potential.
Where Cabernet Sauvignon is structured and firm, Merlot is more fleshy and lush. Again, it produces wonderful wines in Bordeaux and the south of France, but also in California, Washington State, Australia, Chile and many others.
Wine has been for me a firm friend and a wise counselor. Often...wine has shown me matters in their true perspective, and has, as though by the touch of a magic wand, reduced great disasters to small inconveniences.
The flavor profile of Sangiovese is fruity, with moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness.
Style
Good Muscadet is firm and dry with a steely acidity and freshness. Muscadet Primeur should be drunk young.
Body, Dry/Sweet
Light bodied, crisp and dry.
Tannin (bitter) is detected by the back of the tongue. Depending on the amount the wine is bitter, supple or firm. Certain wines leave an impression of suppleness or smoothness others an impression of harshness or firmness.
Cover the end of the lever with one hand. Using slow, firm pressure, pull on the cork until it is two-thirds out of the wine bottle.
8
Slowly twist the cork as you pull upward.
A specific kind of acidity that's firm and seemingly metallic, typical of some very fine Sauvignon Blancs such as Sancerre and Pouilly-Fumé from the Loire.
Stony ...
Petite Sirah - Petite Sirahs are red wines with firm, robust tannic tastes, often with peppery flavors. Petite Sirahs may complement meals with rich meats.
Steely: A specific kind of acidity that's firm and seemingly metallic, typical of some very fine Sauvignon Blancs such as Sancerre and Pouilly-Fumé from the Loire.
Ben Nelson, vice president of consignments at Chicago-based Hart Davis Hart, a wine auctioneer and merchant, said that when his firm appraises a wine for sale, ...
The unusual sunken winery was designed by the same architectural firm that made San Francisco's Transamerica building. It is not the typical winery barn, having more of high-security bunker look that is surrounded by grassy knolls.
Hawkes Bay, New Zealand
The best are world class, fragrant with ripe citrus/grapefruit characters, popcorn and deep, firm, generous flavours, they develop superbly in bottle. The best manage both aristoractic poise and lithe muscularity.
NOTE: the first thing to realize when you want to make statements about things in which you don't have depth of knowledge BUT you still want to sound knowledgeable is that your statements must be firm and definitive YET never lead to follow up ...
Finish: End taste of a wine after it has been swallowed. High tannin content might produce a 'firm finish', or lack of a flavour might yield a 'poor finish'.
Fruit
The bunches are large, conical, winged and loose. The berries are of medium size, round, firm, tough-skinned, early ripening and become golden and darker in colour as they ripen with a light bloom.
Felicia Sherbert is the award-winning author of 'The Unofficial Guide to Selecting Wine' and president of What's My Wine? LLC, a communications and consulting firm specializing in wine, spirits, and lifestyle.
Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure." ...
Fat: Describes a fleshy wine with too much alcohol and rich in glycerol and extract.
Finish: The lingering taste of a wine after it has been swallowed or spat out. High tannin content might produce a 'firm finish', ...
The most famous manufacturer of glasses is the Austrian firm Riedel¾they make a whole range of glasses, each supposed to be optimized for a certain wine style, but all fiendishly expensive. Fortunately there are good, cheaper alternatives.
These four pieces do not display a specific flavor per se, they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice.
Growers in the Niagara region of Ontario, Canada, have found that the Weiss 21-B clone gives a very good Upper Mosel style of wine with racy acidity and delicate but firm fruit. Clone 239 gives a fruitier, more Rhine-like wine than the Weiss.
 See also: Wine, Grape, Aroma, Region, White
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