Flavor intensity
The degree to which a wine's flavors are pronounced and clearly observable.
Flavors
Aromatic compounds of a wine perceived by the mouth.
Fleshy
The term used to describe a rich textural impression of a wine.
Wines that are older generally fade (lose their character and flavor intensity) with extended aeration. Breathing, however, does not benefit all wines, and should not therefore be taken to the extreme.
This Riesling typically has a medium-body and ups the flavor intensity, due to its extra days of sunshine. This Riesling classification can be made in either a dry or sweet style.
An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse.
Complexity:
A combination of richness, depth, flavor intensity
balance, finesse, and lots of other fancy words
that let you know this is a really good wine.
Older wines generally fade, or lose their character and flavor intensity, with extended aeration.[44] Despite these general rules, breathing does not necessarily benefit all wines.
While the aromas are full and ripe, with barnyardy notes, the color and flavor intensity is much less than expected from old Grenache vines. Medium garnet in color, the middleweight flavors mirror the nose; 85/85.
the best wines come from environments whose temperate climates insure a long growing season and full physiological maturity of the grapes. Grapes grown on well-drained, less fertile, hillside soils often possess greater aromatic and flavor intensity ...
turned warmer with long sunny days, cool nights, and with the rains holding off long enough. Pleasant dry fall weather enabled most vineyards to be harvested before the first serious rain moved in. Tiny crop, but with good color and flavor intensity.
 See also: Flavor, Intensity, White, Sweet, Wine
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