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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.

A tasting term that is used to describe a wine lacking in structure, often marked by low acidity.
A glass bottle that holds two litres of usually inexpensive table wine.

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.' ...

A term describing wines that are too soft.
A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.

Flavor compounds ...

Flabby Wine lacking acid.
Flinty Gun-flint on the nose and taste.
Flowery Floral - rose, honeysuckle, jasmine.

~ - A wine without enough structure, particularly acid and tannin, to stand up to its other components can be described as ~. It feels flat and without intensity and can even seem syrupy.

~ 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.

~ - A descriptive term to indicate a wine that is too 'soft' and has too little acid.

~: A wine that is too fat or obese is a ~ wine. ~ wines lack structure and are heavy to taste.

~—A wine that is too soft, lacks sufficient acidity, has no "structure".
Foil—Same as Capsule.
Fortified Wine—A wine to which alcohol has been added, such as Port.

~ - 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.
Flor - The yeast responsible for the character of dry Sherries.

Means the wine has unpleasant voluptuous flavours on the back of the palate. Lacks acidity and/or structure. High in glycerine character; soft and broard.
Flavour ...

~ - Dull wine, lack of tannin, acid.
Flat - Dull wine, sparkling wine that has lost its fizz.
Fleshy - A wine that has plenty of fruit and extract.

~: 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.
FLAT: Having low acidity; the next stage after ~. Can also refer to a sparkling wine that has lost its bubbles.

~: 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.

~: Tasting term for a wine which is too low in acidity, too high in pH and difficult to drink.

This is a wine tasting term applied to wines that are flawed due to a lack of acidity, and therefore have a rather poor structure. It's more common to see this term used to describe a white wine, but it can be used for reds as well.

A word used to describe a wine that doesn't have enough acidity to balance the other elements. Buttery Chardonnays with rich tropical fruit flavours from warm-climate regions are most likely to show this sort of character, especially if they are a few years old.

Lacking acidity on the palate.
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 ...

~: 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. They didn't sell very well.

Indicates a wine lacking in acidity.
The aroma of gun flint, found most often in French Chablis. Directly related to the soils of the region, it is a positive and distinguishing characteristic.

~ 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.
Fresh Describes wine with good levels of acidity and a lively, crisp character.

~. Describes wines that are too soft.
Fortified wine. Wines such as Port to which alcohol has been added.
Fruity. The fruit aromas and flavors evident in wine. Can be fresh, dried, cooked; examples include fresh apples, dried figs, citurus, melon and strawberry jam.

A critical term that is for a wine that is soft, feeble, lacking acidity on the palate.
Flat ...

~, one dimensional and not very exciting. Not worth the $15 and change I ... disappointing for a German Riesling. I am hoping it is just this one bottle. I have another so I will try again later this year. [7 Read More
Wine review by jaye
Snoothrank: ...

Structure found wanting; usually implying insufficient acid.

Flat, fat, ~
Critical term for a wine without sufficient acidity, therefore lacking "structure."
Web-weaving by Cliffwood Organic Works ...

~. 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.
Flavor. Smell and taste combined.

~ - A negative term used to describe wine lacking in acid structure.
Flinty - Used to describe wine that denotes flavors aromatic characteristics of metal or steel.
Heady - Used to describe wine that has a high alcohol content and an overwhelmingly alcoholic aroma.

Full-bodied but ~, which in white wines is often due to too much residual sugar. When applied to red wines, it means softness and maturity.
The breed and class that distinguish a great wine.

a lighter red or white wine with noticeable acidity Fresh a wine with moderate acidity; often used to describe young wines Crisp a wine with noticeable acidity Delicate a wine that may have heightened acidity, but lighter on tannin and fruit Soft a wine with lower acidity ~ ...

A wine with too much fat that is not balanced by acidity is said to be "~" or "blowzy"
Feminine : Describes a wine that emphasizes delicate flavors, silky textures and subtle aromas rather than strength, weight and intensity of fruit.

~: Lacking acidity on the palate.
Flat: Having low acidity; the next stage after ~; or refers to a sparkling wine that has lost its bubbles.
Flinty: Describe the aroma or taste of some white wines; like the odor of flint striking steel. Often used to describe Riesling.

Mou: French for ~. A wine which lacks body and sprightliness -- one which has little alcoholic strength and tannin. Moustille: French word is used to denote a wine which is releasing a tiny amount of carbonic gas, due to an extremely light secondary fermentation.

Leaving a wine too long in a decanter can cause the wine to become stale or ~. If you are going to decant a wine, always err on the side of caution and open the bottle closer to the time it will be consumed. A fresh, robust wine tastes far better than an oxidized strong wine.

When a wine has too little acidity, it is often described as "~" 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 ~ with age and soon deteriorate, this has not happened with the best wines, which are still delicious. Krug is exceptional.
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Acid. In the right proportion, gives many wines their balance and longevity. Wines without enough acids are often called "~."
Alsace. French region bordering Germany best-known for distinctive whites such as peppery Gewürztraminer.

Too much acidity will make the wine seem harsh or bitter; too little and the wine will seem ~ and dull. During the first 15 to 30 seconds after a wine is swallowed, the acidity should gradually begin to fade.

Fat: A positive term for a concentrated wine with soft acid that feels fat and rich on the palate. If the acid is too low, then the wine is described as ~, a negative term for a big wine of poor balance.

Too little, and it will seem dull, ~ or perhaps cloying, particularly if it is a sweet wine. Too much, and the wine will be sharp, harsh and undrinkable. Acidity can be detected by the sharpness of the wine in the mouth, particularly around the edges of the tongue near the front.

A tasting term. When a wine is described as having structure, the taster is referring to the tannin and acidity levels. These elements give the wine a presence in the mouth; without them wine would tend towards a ~, fruit flavoured drink.

A good Cabernet Sauvignon, for instance, should have a firm backbone of ACIDITY, upon which all of its other characteristics hang. This backbone gives the wine structure and indicates that it will age well. Without structure a wine is ~, shapeless, lacking in promise, and ultimately flawed.

The shrieking sharpness of unripe grapes is hard to tame, while a wine lacking in acidity is at best ~ and at worst, unpleasant. Good acidity, which helps inhibit the effects of harmful bacteria, among other things, makes a wine taste racy, fresh, and even mouthwatering.

and are often lacking in character, ~ and the flavors are not complex or
sophisticated enough. It is also vulnerable to grape diseases such as downy
mildew and anthracnose. Another distinct characteristic of this grape is that
its leaves have purple patches.

Too often people drink white wines too cold and red wines too warm, limiting how much you can enjoy the wine. A white that’s too cold will be flavorless and a red that’s too warm is often ~ and alcoholic. Here is a key to ideal wine service temperatures: ...

A plump wine has low acidity but tastes full and rich due to lots of fruit flavors and glycerol. 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 ~: as equally unattractive in wine as it is on ...

A wine with almost the same qualities, but not in the same concentration, might be referred to as plump. If a fat wine lacks too much acidity, it becomes insipid and is referred to as ~. A sweet wine that's fat can be overwhelmingly unctuous.

Just think of the difference between grapefruit juice and water. 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 ~ and flat.

Otherwise, not appropriate for typical 'red wine' foods, as it is too ~ 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.

of the Anjou region of France and, although 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 generic jug wines of bulk producers as acidity enhancer for otherwise ~ ...

See also: See also: What is the meaning of Wine, Acidity, Grape, Fruit, Aroma?

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