Stale: Wines that have lost their fresh, youthful qualities are called stale. Opposite of fresh.
Stalky: Smells and tastes of grape stems or has leaf- or hay-like aromas.
Stemmy: Wines fermented too long with the grape stems may ...
stale
Dull, heavy wines that are oxidized or lack balancing acidity for freshness are called stale.
STALE: Old, over the hill wines which have lost their freshness without developing the positive aspects of successful aging.
STALE
Wine with lifeless, stagnant qualities. Usually found in wines that were kept in large vessel storage for an excessive length of time.
Musty
Stale, dusty or rank aromas often the result of poor cellar hygiene.
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Stale, dusty aromas.
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Noble
Magnificent wine with perfect balance and distinctive expression. "Noble" grapes are those used to produce the world's finest wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling.
Musty-Stale, dusty or rank aromas.
Noble-Great; of perfect balance and harmonious expression.
The odour of stale beer from a white wine that is over the hill -- usually in old Moselles.
Big
Full of body and flavour, high degree of alcohol, colour, and acidity.
breathing:The practice of letting old red wines stand for a time after opening to reduce bottle staleness prior to consumption. No scientific evidence that it actually works or benefits the wine.
Flat, stale-smelling. This fault, to be found in white wine, is caused by oxidation. A maderized wine often darkens to a dull brown color. See also Oxidized.
Masculine.
Chemical term for "maderized," Applied to wine with a flat, stale taste; caused by excessive exposure to air. The reaction that occurs when wine interacts with air in the bottle over years or, more quickly, after the bottle is opened.
The wine might taste flat, listless or stale, like other things that have been around too long. It might even smell odd - metallic, oxidized.
Oxidized
Characterized by a stale or rotten flavor due to exposure to oxygen or high temperatures during aging.
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Palate
The complex taste of a beer, imparted by the respective degrees of hop, malt, and fruit.
Oxidized: Possessing a tired or stale aroma or taste due to excessive exposure to air. An oxidized white wine may have a darker than normal or even brown color.
Pliant: A wine with a supple, giving texture.
Oxidized: Describes stale or 'off' wines.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'
Perfumed: Refers to a delicate bouquet.
Oxidation: Over-exposure to oxygen - causing a chemical change resulting in stale, rotten flavors and colors.
Plonk: Describing low quality wine, British slang for cheap wine.
Maderised
A fault whereby the wine has OXIDISED and over-heated giving it a brown colour and burnt, stale taste. Not a fault in Madeira wine, which deliberately goes through a heating process to caramelise the wine.
Oxidised: Wine that has been exposed to air has become stale and flat. It usually takes on a strong acetic acid (vinegar) smell.
However, for the next 30 years (1918-1948), there was a political stalemate between prohibition and liberalization. Then for about 20 years, there was a gradual liberalization and normalization of alcohol use.
Maderized
Wine that has been oxidized. It has a brown or amber color and stale odor.
The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork. 2.A tasting term to describe a stale smell, sometimes dissipates with airing the wine, ...
Like other sparkling wines, Prosecco is served chilled. Unlike champagne, Prosecco does not ferment in the bottle and grows stale with time; it should be drunk as young as possible and preferably before it is two years old.
Aciete Esencial (essential oils) Oils found in the pips of the grapes. If they are transferred into the wine, usually as a result of excessive pressing of the grapes, they tend to make it smell and taste stale or rancid.
Although not completely gone and still possessing considerable tannin, the aroma was but a hushed whisper of black licorice; the bouquet was sadly dominated by musty staleness; the flavors also dull and dank.
Off-flavours (also off-aromas or off-nose) - Not quite right; flavours or odours that are not correct for a particular type of wine; opposite of clean; defective.
Open - Revealing full character.
Oxidised - Flat, stale or sherrylike ...
It's so delicious, and so versatile as an ingredient any time you need a shot of heat, that I don't think I'll ever use dried chile powder again. The dried peppers give the sauce a depth and complexity of hot/fruity/earthy flavor that stale powder ...
Heady: Used to describe the smell of a wine high in alcohol.
Oxidized: Describes stale or 'off' wines.
Tannin: Describes a dry sensation, with flavors of leather and tea.
Zesty: A wine that's invigorating.
oxidized If a wine has been excessively exposed to air during either its making or aging, the wine loses freshness and takes on a stale, old smell and taste. Such a wine is said to be oxidized.
 See also: Wine, Sweet, Dry, Character, Fruit
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