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.
A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.
Organic substances in the grapes that are responsible for many characteristic flavors and aromas of a varietal wine.
Dull, lacking in liveliness, often in wine without sufficient acid.
General taste of a wine.
~-Dull, lacking in liveliness; wine without sufficient acid.
Flavor-How the wine tastes.
Fleshy-Fatness of fruit; big, ripe.
~, fat, flabby: Heavy, insipid. Critical term for a wine without sufficient acidity, therefore lacking "structure."
Floral, Flowery: General term for a wine with aromas more reminiscent of flowers than fruit. May be very pleasant, especially in white wines.
~: usually connoting a wine without acid tang; see oxidized.
Flor: Spanish word for flower". You will see this word on some Sherry labels. It is meant to recall that characteristic which is pleasantly yeasty or redolent of rising bread.
~ - 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. Taste designates what is sensed in the mouth, whereas aroma designates what is sensed by the nose, or in the back of the mouth (retro-olfaction).
~: A wine that lacks acidity.
fleshy: A wine of full body and rich mouth-filling flavour.
flinty: A flavour not unlike struck match and flint stone that can be found in some white wines, notably Chablis. Very high sulfur dioxide levels may contribute to this aroma.
The flip side of firm, implying very low acidity. A ~ wine lacks liveliness.
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 ...
~ Rock Cellars
We are here at ~ Rock for two reasons. First, we're here to make great wine. Second, we're her...
~: 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.
~, 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.
Wine that lacks acidity. It is usually dull in flavor and unbalanced.
Scents and esters that indicate how the wine tastes.
Low acidity; worse than "flabby". Also describing sparkling wine that has lost its bubbles.
A ~, usually silver, cup that was once used to taste and evaluate wine. Since it is ~ like a saucer, it is almost useless for smelling the wine. The bottom of the shiny container has a series of bumps, designed to shine light through the wine at various angles at once.
~, lifeless, lacking crispness, and ultimately boring.
Having complexity and finesse without being aggressive or heavy.
~. Lacking acidity, character and any distinctive flavor; in sparkling wine, signifying a loss of sparkle.
Flavor. Smell and taste combined.
~ In relation to sparkling wines, ~ 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.
Fleshy A wine with a noticeable perception of fruit and extract.
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 Flabby a wine with very low acidity Fallen Over a wine that no longer has acidity due to age ~ ...
Tastevin. Small, ~ silver wine cup used for tasting by Sommeliers.
Varietal. Term for grape variety.
Vin de Pays. Wine of the country. An everyday table wine.
Insufficient acidity in the must will result in a poor fermentation and a slightly medicinal and ~ taste. Too much acid will give the wine an unpleasant sourness or tartness.
Wine not in balance may be acidic, cloying, ~, 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," "~" 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.
Cutting Edge: Stylistic, hip.
Rinsing with hot water before use can remove any detergent residue which can cause the bubbles in sparkling wine to go ~.
Most fine wine shops, beverage stores and kitchen supply shops have a wide selection of wineglasses. Shop around and ask for help.
Riesel glasses are very good.
The answer isn't a ~-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 ~; 2) they don't display the beautiful bubbles well; and 3) they leave no room for the aroma molecules to concentrate so you can smell 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 ~ land) or hand harvesting.
With the Alpine mountain ranges dominating a third of the area, and foothills leading to ~ 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 ~ and with no bubbles.
Many of these vines were planted on ~ 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 ~ 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. But more important, you will see that there's no big trick to cellaring wine.
Anyone, whether living in a ~ or a similarly cellar-less modern semi-detached house can, with a little ingenuity, 'cellar' wine. By considering the essential characteristics of the ideal cellar it will become clear that these may be applied to any nook or cranny within the home.
Most white wine bottles are in fact made with ~ or mostly ~ 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 ~ and lifeless.
Fat wines : Sweet and soft it is called ~ and disliked. It is qualified of voluptuous when judged excellent.
Generous wines : Full and rich wines which easily deliver their flavour. Visit " ".
When a wine has too little acidity, it is often described as "flabby" or "~" 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 (~ tasting) or with undesirable odours (mousy, sauerkraut, or diacetyl). Such faults may be prevented by earlier racking, filtration, and addition of sulfur dioxide.
Oxidation: A flaw that occurs in young and fruity white wine turning them ~ and brownish in color. Sometimes referred to as maderiztion.
Pale: Used to describe wines of low chromatic intensity.
Pale Cream: A sweet wine with the same color as a fino.
New South Wales, Australia
Powerful, thick, strong reds with leathery characteristics, but also lighter, ~, soft wines from the irrigated regions.
Neatly fruitful, ripe fresh plums laced with peppery spice and keen, lingering flavours.
The palate was similar - some hints of blackcurrants, cassis, leather, tobacco, blackberry, spice, and earth - but otherwise ~ and, well, obtuse. Certainly not something I'd serve with buffalo wings, pigs in blankets, or even mac and cheese (and EVERYTHING goes with mac and cheese!).
For vineyards are taken slopes of Carmel mountain, north coast of Kinneret lake ( Sea of Galilee ), ~ country to the east of Yaffo and Tel Aviv, plains to the north of Beer Sheva and down to the border with Negev desert in the south.
A tasting term for fine wines that appear to have many layers of taste, rather than being ~ or one dimensional.
This is the process of separating red must from pomace before or after fermentation.
Maderised Wine smells / tastes oxidised and ~.
Malic acid Sharp, appley acid.
While firmly holding the stem of the wine glass, gently swirl the glass in tiny circles on a ~ surface for 10 to 20 seconds allowing oxygen to penetrate the wine.
Associate the taste with the variety you are tasting. The various components should harmonize, yet the effect should not be ~.
Roll the wine once more in your mouth.
The vine is of upright and vigorous growth. The leaves are small to medium in size, bright green, with a smooth, ~ upper surface, and a lower surface with hairs on the clearly defined veins. They are 5-lobed and slightly irregular in shape.
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 ~. Wines suffering from oxidation, sometimes from a less-than-airtight stopper, are oxidized. ...
Organic Acids - The natural acids in wine include tartaric, malic, and citric. Lactic acid will exist if malolactic fermentation has been completed. Without sufficient acid, wines taste ~, 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 ~ and without intensity and can even seem syrupy.
Acidity: The amount of acid in the wine. Acid that's high, but balanced is often described as crisp or bright (mostly in white wines). If it's too high, it tastes sour and sharp. Low acidity may give the wine a ~, dull flavor and finish. The main grape acids are malic and tartaric.
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 ~ or insipid-tasting. If acid levels are too low, acid may be added to ensure it is in balance.
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 ~ - 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 ~, tired and old.
Districts: of French 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 ~ and lack fruit qualities.
The pH measurement represents the intensity 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 ~ and flabby.
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, ~ 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.
endorsement moderate wine consumption deserves, according to the vast majority of medical and scientific evidence. 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 ~".
The bubbles tend to go ~ quickly. Drink bubbly from a flute glass that preserves its bubbles and concentrates its aromas.
On the palate, the wine tastes stale and ~.
SO2 and H2S (Nose and palate)
Sulphur dioxide (SO2) is an important defence against oxidation, but too much literally gets up the nose with an unpleasantly acrid tang which can cause sneezing or coughing. Normally, a good decanting gets rid of it.
See also: What is the meaning of Wine, Taste, Grape, Sweet, White?