Glossaries > Beverages > Flat (see also Meager, Thin)
Flat (see also Meager, Thin) ...
Usually said of wine lacking in acidity (see "acid")
A floral smell in wines such as Gewurztraminer and young wines made of White Riesling grapes.
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.
Flat: Sparkling wine that has lost its effervescence. Applied to still wines describes a wine that is out of balance due to a lack of acidity and is insipid and dull on the palate.
A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.
Flavor compounds ...
Dull, lacking in liveliness, often in wine without sufficient acid.
General taste of a wine.
Flat-Dull, lacking in liveliness; wine without sufficient acid.
Flavor-How the wine tastes.
Fleshy-Fatness of fruit; big, ripe.
Flat, fat, flabby: Heavy, insipid. Critical term for a wine without sufficient acidity, therefore lacking "structure." ...
Flat: usually connoting a wine without acid tang; see oxidized.
Flat - Dull wine, sparkling wine that has lost its fizz.
Fleshy - A wine that has plenty of fruit and extract.
Floral - Smells like fresh flowers.
Describes wine with no bouquet or acidity.
The sum of what is detected by the mouth and nose.
flat: A wine that lacks acidity.
fleshy: A wine of full body and rich mouth-filling flavour.
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 ...
Flat Rock Cellars
We are here at Flat Rock for two reasons. First, we're here to make great wine. Second, we're her...
The warm & dry 2008 vintage produced small berries resulting in concentrated rich flavours. This lovely zippy blend has aromas of lemon zest & floral undertones.
Flat, fat, flabby
Critical term for a wine without sufficient acidity, therefore lacking "structure."
Web-weaving by Cliffwood Organic Works ...
Flat: Wine lacking a refreshing slightly sour taste and sparkling wines that have lost most of their carbon dioxide.
Fortified wine: A wine in which the alcohol content has been increased by the addition of wine, spirits, or brandy.
Flat, oxidized smell and taste reminiscent of Madeira. Term is applied to wines that have passed their prime and have acquired a brown tinge.
Softened with proper age.
Low acidity; worse than "flabby". Also describing sparkling wine that has lost its bubbles.
A flat, usually silver, cup that was once used to taste and evaluate wine. Since it is flat like a saucer, it is almost useless for smelling the wine.
Flat, lifeless, lacking crispness, and ultimately boring.
Having complexity and finesse without being aggressive or heavy.
Flat. Lacking acidity, character and any distinctive flavor; in sparkling wine, signifying a loss of sparkle.
Flavor. Smell and taste combined.
Flat In relation to sparkling wines, flat refers to a wine that has lost its effervescence. In all other wines the term is used interchangeably with "flabby" to denote a wine that is lacking acidity, particularly on the finish.
noticeable acidity Delicate a wine that may have heightened acidity, but lighter on tannin and fruit Soft a wine with lower acidity Flabby a wine with very low acidity Fallen Over a wine that no longer has acidity due to age Flat ...
Tastevin. Small, flat silver wine cup used for tasting by Sommeliers.
Varietal. Term for grape variety.
Vin de Pays. Wine of the country. An everyday table wine.
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.
Rinsing with hot water before use can remove any detergent residue which can cause the bubbles in sparkling wine to go flat.
Most fine wine shops, beverage stores and kitchen supply shops have a wide selection of wineglasses.
The answer isn't a flat-out "no," but a more accurate answer would be not usually. Some white wines, such as a young Mersault or Chablis from France that are made to age would probably benefit greatly by being decanted.
The short, wide "sherbet" type of glass is beyond passť! Never use them for anything but dessert. They 1) dissipate the bubbles quickly so the Champagne goes flat; 2) they don't display the beautiful bubbles well; and 3) they leave no room for the ...
Winemaking commences with the annual grape harvest and can be accomplished by either mechanical harvesting equipment (usually easiest for vineyards that lie on relatively flat land) or hand harvesting.
With the Alpine mountain ranges dominating a third of the area, and foothills leading to flat rice fields at the base, Veneto [VEH-neh-toh] is the most geographically diverse of the Italian growing regions.
This method had however the disadvantage of dissolving effervescence, therefore the wine became flat and with no bubbles.
Many of these vines were planted on flat areas that were not particularly suitable for growing other wine grapes because it was more profitable than sugar beet, which was the main alternative crop in those locations.
Now, take your case of wine and lay the wines flat in a place where it's dark, with a moderate temperature. Mark your calendar and start opening them in a year, or two or three. The changes will be interesting.
Most white wine bottles are in fact made with flat or mostly flat bottoms. However, for historical reasons, most red wine bottles are made with punts.
ZEROING IN With its fresh tomatoes and mangoes and tart vinegar, this zesty salsa steamrolls the fruit in most reds, leaving them flat and lifeless.
Fat wines : Sweet and soft it is called flat and disliked. It is qualified of voluptuous when judged excellent.
Generous wines : Full and rich wines which easily deliver their flavour. Visit " ".
Madeira: The process which white wine becomes flat and dark due to excessive aging or poor storage.
Madre: Sediment left at the bottom of a barrel.
Magnum: A larger bottle of wine containing double the amount.
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.
Excessive malolactic fermentation may produce wines too low in acidity (flat tasting) or with undesirable odours (mousy, sauerkraut, or diacetyl). Such faults may be prevented by earlier racking, filtration, and addition of sulfur dioxide.
Oxidized A big no-no. Wines that have been over-exposed to air may seem "tired" and flat (lacking acidity); browning and off flavors are also signs. An extremely oxidized wine will give the impression of vinegar.
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The palate was similar - some hints of blackcurrants, cassis, leather, tobacco, blackberry, spice, and earth - but otherwise flat and, well, obtuse.
A tasting term for fine wines that appear to have many layers of taste, rather than being flat or one dimensional.
This is the process of separating red must from pomace before or after fermentation.
Bottle Sickness: A condition affecting wines immediately after bottling or shipment. The wine can taste flat or off, or small of sulfur dioxide. This condition will disappear in about two or three weeks if the wine is stored properly.
Maderised Wine smells / tastes oxidised and flat.
Malic acid Sharp, appley acid.
While firmly holding the stem of the wine glass, gently swirl the glass in tiny circles on a flat surface for 10 to 20 seconds allowing oxygen to penetrate the wine.
New South Wales, Australia
Powerful, thick, strong reds with leathery characteristics, but also lighter, flat, soft wines from the irrigated regions.
Associate the taste with the variety you are tasting. The various components should harmonize, yet the effect should not be flat.
Roll the wine once more in your mouth.
oxidation, potentially serious calamity that can strike grapes, grape juice and wine if they are over-exposed to oxygen, making them go brown (like a cut apple) and taste flat.
The vine is of upright and vigorous growth. The leaves are small to medium in size, bright green, with a smooth, flat upper surface, and a lower surface with hairs on the clearly defined veins. They are 5-lobed and slightly irregular in shape.
Sensation felt along the sides of the tongue producing qualities like crispness and liveliness when good. When lacking, wine becomes flat or flabby, too much makes a wine too sharp.
Lactic acid will exist if malolactic fermentation has been completed. Without sufficient acid, wines taste flat, age poorly and are more likely to spoil. If there is too much acid, the wine tastes tart and puckery.
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.
Too much acid renders a wine undrinkable, although high acid levels are often welcome in fresh, young white wines. On the other hand, if wine does not have enough acidity, the result is flat or insipid-tasting.
A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp - having disproportionately high levels of acidity - or too flat - having disproportionately low levels of acidity.
Oxidized—Just as a slice of apple turns brown, so can wine be affected by oxygen. A little is good, too much isn't. A wine that has been exposed to too much oxygen is "oxidized". It tastes flat, tired and old.
origin, sauvignon blanc is grown in the Bordeaux region where it is blended with semillon. The Loire valley and New Zealand produce some excellent sauvignon blanc varietals. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat ...
of the acid, whereas titratable (total) acidity measures the volume of acid. The desirable pH range for table wines is approximately 3.0 to 3.6. As the pH level drops below 3.0, the wine becomes unpleasantly sharp; above 3.6 and it becomes flat and ...
It says of a wine without bouquet nor acidity.
It says itself of a wine having the qualities requested from a good wine, and which gives in mouth a feeling of plenitude. POINTE (POINT)
"Mise sur pointe.
There can be, of course, flat and insipid wines which carry the Shiraz and/or Syrah labels, but I have found that if you stay above an $8 level (retail price-not restaurant price), you will usually bring home something quite drinkable.
It is, however, a progressive leap from the 1990 Guidelines, which said, "wine has no net health benefit", which is the contemporary scientific equivalent of saying "the earth is flat". (see Wine Politics) ...
The bubbles tend to go flat quickly. Drink bubbly from a flute glass that preserves its bubbles and concentrates its aromas.
See also: Wine, Taste, Grape, Sweet, White