Flabby: Soft, feeble, lacking acidity on the palate.
Flat: Having low acidity; the next stage after flabby. Can also refer to a sparkling wine that has lost its bubbles.
Fleshy: Soft and smooth in texture, with very little tannin.
Flabby
A tasting term that is used to describe a wine lacking in structure, often marked by low acidity.
Flagon
A glass bottle that holds two litres of usually inexpensive table wine.
Flabby
Tasting term indicating a wine with a rather low acidity and lacking in structure.
Flabby: Lacking acidity on the palate.
Flat: Having low acidity; the next stage after flabby; or refers to a sparkling wine that has lost its bubbles.
Full-Bodied: Fills the mouth. Opposite of 'thin-bodied.' ...
Flabby
A term describing wines that are too soft.
Flat
A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.
Flavor compounds ...
Flabby: Lacking acidity and therefore lacking shape; virtually the opposite of "firm." ...
Flabby Wine lacking acid.
Flinty Gun-flint on the nose and taste.
Flowery Floral - rose, honeysuckle, jasmine.
Flabby: Flabby describes a wine, which has too low in acid structure, leaving the wine "bland".
Flat: Used by wine experts to describe a wine that is lifeless, dull and boring.
Flabby: Similar to 'fat', meaning the wine has unpleasantly big flavours on the back palate. High glycerine character, soft and broad flavoured.
Flat: Uninteresting, little flavour. In sparkling wines, little or no bubble left in the wine.
Flabby - A wine without enough structure, particularly acid and tannin, to stand up to its other components can be described as flabby. It feels flat and without intensity and can even seem syrupy.
Flabby
Flabby is a wine taster's term for a wine that's low in acidity and high in pH, meaning it doesn't taste very good at all. It's also a term for something you won't get, if you drink wine, instead of a lot of beer.
flabby
A wine that is too fat or obese is a flabby wine. Flabby wines lack structure and are heavy to taste.
Flabby - A descriptive term to indicate a wine that is too 'soft' and has too little acid.
Flabby
Weak, lacking in character and acidity, with no potential for development.
Flat
Lacking acidity, character and any distinctive flavor; in sparkling wine, signifying a loss of sparkle.
Flabby - Tasting term used to indicate a wine lacking in structure, often marked by low acidity.
Flagon - A glass bottle that holds two litres of (usually inexpensive) table wine.
FLABBY: Soft wines which lack acidity on the palate. Often delicious by themselves, this type of wine may have a difficult time standing up to food.
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.
Flabby
A word used to describe a wine that doesn't have enough acidity to balance the other elements.
FLABBY
Lacking acidity on the palate.
FLAT
Opposite of "firm". Usually indicates very low acidity, so tasting insipid and lacking flavor. Often refers to a sparkling wine that has lost its bubbles ...
Flabby: A tasting term for a wine that is too low in acidity, too high in pH and difficult to drink. Many California Chardonnay table wines in the 1990s suffered from this defect, as winemakers tried to make bigger and more impressive wines.
Flabby Describes a wine that is unbalanced due to insufficient acidity.
Floral or Flowery Literally, having the characteristic scents of flowers. Mostly associated with white wines.
Flabby. Describes wines that are too soft.
Fortified wine. Wines such as Port to which alcohol has been added.
Flabby
A critical term that is for a wine that is soft, feeble, lacking acidity on the palate.
Flat ...
Flat, fat, flabby
Critical term for a wine without sufficient acidity, therefore lacking "structure."
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Flat, fat, flabby: Heavy, insipid. Critical term for a wine without sufficient acidity, therefore lacking "structure." ...
Full-bodied but flabby, which in white wines is often due to too much residual sugar. When applied to red wines, it means softness and maturity.
Finesse
The breed and class that distinguish a great wine.
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.
[5] A wine with too much fat that is not balanced by acidity is said to be "flabby" or "blowzy"
Feminine Describes a wine that emphasizes delicate flavors, silky textures and subtle aromas rather strength, weight and intensity of fruit.
2, lower value wines generally taste ""tart"" while higher-pH wines taste ""flabby"". Phylloxera A microscopic insect that kills grape vines by attacking their roots.
FOOD MATCH: As noted, this somewhat flabby wine gained character when paired with a bold and spicy Asian dish, the bite-sized pepper steaks from Machiko Chiba's new Japanese Dishes For Wine Lovers, featured in the May 11 Wine Advisor FoodLetter.
When a wine has too little acidity, it is often described as "flabby" or "flat" and is thought to lack structure. In short, it's boring. When a wine has too little sugar and too much acidity, it is often unpleasantly tart and sour tasting.
The wine are very rich and low in acidity, and despite initial fears that they would become flabby with age and soon deteriorate, this has not happened with the best wines, which are still delicious. Krug is exceptional.
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Its absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines which to me become undrinkable without balancing acidity. Too much acidity can make a wine difficult to drink.
Acid. In the right proportion, gives many wines their balance and longevity. Wines without enough acids are often called "flabby."
Alsace. French region bordering Germany best-known for distinctive whites such as peppery Gewürztraminer.
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 ...
Acidity: very important if the wine is to be refreshing and balanced. Lemon juice and vinegar are acidic. Too much and the wine tastes too tart; too little and the wine is known as "flabby", tasting heavy and just not refreshing.
Backbone:Describes the structure of a wine, referring to balanced acidity, alcohol and, in red wines, tannin. Wines lacking structure are thin or flabby.
Briary berries, burnt licorice and peppery spice take center stage alongside ripe tannins. With 2003 scorching most of Europe, the wine is impressive compared to other overripe, flabby wines tasting more like prune juice recently tasted from the ...
A plump wine is often delicious, though it
may not age well due to its low acidity. When there's too little
acidity, the wine is criticized for being flabby: as equally
unattractive in wine as it is on thighs and underarms.
naturally a hard, acidic grape slow to mature, is made into fine sweet wines that age well for a least ten years in the bottle. In the U.S. the grape all too often ends up in the jug wines of bulk producers as acidity enhancer for otherwise flabby ...
in white wines) in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing, supporting the aftertaste. Acidity also helps preserve a wine. Wines low in acidity are often described as tasting flabby.
FLAT or FLABBY - Terms used to describe a wine that does not have enough acidity.
FLAVOR - Odors perceived in the mouth coupled with taste.
FORWARD - A wine that seems giving and relatively mature at a young age for its type.
Acid may sound harsh but it is very important in making wine taste crisp and fresh. If there is too much acid, the wine will taste bitter and unpleasantly sharp. If there is not enough acid, the wine will taste flabby and flat.
Otherwise, not appropriate for typical 'red wine' foods, as it is too flabby and the jammy-ness wavers toward a sweetness that clashes with most dishes. For its $7 price tag, a good value for cocktail drinking and barbecues.
 See also: Wine, Acidity, Fruit, Aroma, Grape
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