Hollow
A tasting term. This describes a wine which lacks flavour and texture, often through the midpalate, would often be described as hollow.
Hollow
Tasting term describing a wine which lacks texture between "attack" and "finish".
Hot
Tasting term defining a wine with too much alcohol and providing a burning sensation in the mouth.
Hollow: A wine with quite a lot of alcohol but too little fruit to give the mouth a satisfying flavour or weight once in the mouth.
Hollow: A term used to describe a wine that doesn't have depth or body.
Hybrid: The genetic crossing of two or more grape types; common hybrids include Müller-Thurgau and Bacchus.
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hollow: Also known as shallow, hollow wines are diluted and lack depth and concentration.
honeyed: A common personality trait of specific white Rhõne wines, a honeyed wine is one that has the smell and taste of bee's honey.
Hollow, empty: Lacking substance between the first taste and the finish, as in "hole in the middle" under "middle" below.
Hollow
Lacking in flavour, especially in the mid-palate. Describes a wine that has some flavour on the beginning of the sip and on the finish, but is missing intensity or distinct flavours in between.
Hollow - Lacks depth of flavour.
Hot - Dusty, hot country wine flavour. Can also describe the mouthfeel of excessive alcohol content in wine.
HOLLOW: Describes a wine that has a first taste and a short finish, and lacks depth in the middle. No body!
HOT: High alcohol wines that tend to burn on the finish are called hot. Can be acceptable in fortified wines.
HOLLOW: Lacking in flavor. Describes a wine that has a first taste and a short finish, and lacks depth at mid-palate.
hollow: A wine with good aroma but lacking depth of flavour on the palate.
hot: A wine that leaves the mouth feeling warm and peppery after swallowing. Hotness is caused by excessive alcohol, particularly in weakly flavoured wines.
Hollow
A wine which lacks flavor and texture.
Honeyed
The smell or taste in wine reminiscent of honey and is characteristic of late-harvest wines affected by "noble rot." ...
HOLLOW
Missing middle between "attack" and "finish". Caused by too many grapes on insufficiently pruned vines. If very noticeable, called "empty".
HONEYED
Apples to ripe wines, which, sweet or dry, have a taste or aroma of honey.
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Hollow
Describes wines that lack substance or flavour. This means the wine is without
flaws, simple and straightforward, but not great.
hollow...
Dilute, lacking in concentration. Flat. Usually goes hand-in-hand with a short finish.
horizontal tasting...
A wide hollowed out tubular pasta. It is basically a larger version of ziti pasta. ...Continue Reading
Ziti Pasta
A type of pasta that is shaped like thin tubular pieces of pasta that are approximately ...Continue Reading ...
Barrel - A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine. Sometimes called a cask.
Barrique - The French name for a 225 litre Bordeaux style barrel.
Secondary Fermentation: A second alcohol fermentation by yeast performed in a champagne bottle secured with a special, hollow closure secured with a wire "cage, ...
Rose Wine Review: Toad Hollow
Summertime is the best time for rose wine, in my humble opinion. However, it can be difficult to find a good dry rose unless you do some research.
Empty: Similar to hollow; devoid of flavor and interest.
Enology: The science and study of winemaking. Also spelled oenology.
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Typically used to describe a wine made from unripe fruit.
Hard Overly tannic wine.
Heavy A wine that is very alcoholic with too much sense of body.
Hollow A wine lacking the sense of fruit.
Hot Overly alcoholic wine.
aromas and flavors that maybe derived from varietal characteristics or decisions made in the winemaking process-such as harvesting under-ripened grapes or using aggressive extraction techniques for a red wine fermented in stainless steel.
Hollow ...
CREUX (HOLLOW)
It is said of a wine without consistency.
CRU (VINTAGE)
Terme whose direction varies according to areas', but containing everywhere the idea of identification of a wine to a definite place of production.
CRU BOURGEOIS (.
 See also: Wine, Taste, Bottle, Grape, Finish
  
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