Flat
A term describing teas that lack astringency.
Flowery
A grading term that indicates leaves with light-colored tips.
Flat
Usually said of wine lacking in acidity (see "acid")
Flowery
A floral smell in wines such as Gewurztraminer and young wines made of White Riesling grapes.
Flat
Tasting term relating to wines with insufficient acidity and lacking flavour.
Fleshy
Tasting term suggesting a wine with a body and a texture of great smoothness and richness.
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
A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.
Flavor compounds ...
Flat
Dull, lacking in liveliness, often in wine without sufficient acid.
Flavor
General taste of a wine.
Flat: Uninteresting, little flavour. In sparkling wines, little or no bubble left in the wine.
Flavour: The taste of wine.
Flat: Used by wine experts to describe a wine that is lifeless, dull and boring.
Fortified: Fortified wines are where spirit has been added to increase their natural strength. Brandy is added to sherry and Port.
Flat, fat, flabby: Heavy, insipid. Critical term for a wine without sufficient acidity, therefore lacking "structure." ...
Flat
Lacking acidity, character and any distinctive flavor; in sparkling wine, signifying a loss of sparkle.
Flavor
Smell and taste combined.
Flat: usually connoting a wine without acid tang; see oxidized.
flat: A wine that lacks acidity.
fleshy: A wine of full body and rich mouth-filling flavour.
FLAT
Opposite of "firm". Usually indicates very low acidity, so tasting insipid and lacking flavor.
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.
Mellow
Softened with proper age.
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.
Fleshy
Positive term used to describe a wine rich in fruit flavours and texture.
Flat:Describes a wine that is dull in flavor and unbalanced due to insufficient acidity. Can also refer to a 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.
1 generous sprig flat-leaf Italian parsley
2 fresh large eggs
Sea salt
Black pepper
1 tablespoon (15g) olive oil
1 cup (240ml) tomato sauce
1/4 cup fresh mint leaves
1/4 cup grated Pecorino Romano cheese ...
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.
bocksbeutelA flat spherical green or amber bottle used for QbA or QmP wine from the Franken region in Germany. bodegaSpanish word for winery or cellar. bodenThe German equivalent of the French terroir.
A temporary period immediately following bottling during which the wine is flat, and less palatable.
Bouquet
The complex scent released when a bottle is uncorked. The bouquet may rapidly dissipate revealing the inherent wine fragrance (aroma).
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.
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.
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.
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.
Hit the bottom of the bottle firmly and evenly against a reasonably flat, vertical surface (such as the wall, or even a tree).
The temperature was certainly not the coldest - I seem to recall the thermometer read 3ºC as we left the chateau - but out in the flat, rather featureless, windswept vineyard it seemed much colder than that reading would suggest.
The short, wide "sherbet" type of glass is beyond passé! 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.
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.
The area is made up tiny villages surrounded by flat and sloped vineyards. The sloped vineyards have the most exposure to sunshine and the greatest drainage.
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.
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.
Native Mexican plant with broad, flat leaves that come to a point on the end and .
Continue Reading →
agridulce ...
The palate was similar - some hints of blackcurrants, cassis, leather, tobacco, blackberry, spice, and earth - but otherwise flat and, well, obtuse.
Depth
A tasting term for fine wines that appear to have many layers of taste, rather than being flat or one dimensional.
Devatting
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.
Do not keep wines in an ordinary refrigerator for more than a few days, as they grow tired and flat and can even pick up taints from other foods stored nearby.
Let wine "breathe" ...
Maderised Wine smells / tastes oxidised and flat.
Malic acid Sharp, appley acid.
Mix through the must with the punch down tool (similar to a long-handled flat potato masher). The punch down tool is used to punch down the cap of crushed grapes and skins to aid in the fermentation.
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.
Next, place the bottle on a flat, sturdy surface at chest level. After you’ve removed the cork, make sure to wipe off any remaining pieces of foil or cork from the rim of the bottle with a clean towel and enjoy your wine! ...
Vine
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.
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.
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.
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.
PLAT (FLAT)
It says of a wine without bouquet nor acidity.
PLEIN (FULL)
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.
 See also: Wine, Sweet, Taste, White, Grape
|
