Tired
Past its peak in maturity.
TOCAI FRIULANO
A white-wine grape widely grown in the Fruili region of Italy. Also grown in Argentina. Possibly identical to the Sauvignon Vert grape of Chile.
Tired :
Said of a wine that has lost all of its qualities either at the time it was bottled or during transport.
Vigneron : ...
Tired: Limp, feeble, lackluster.
Toasty: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines.
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Tired
Past its peak. Old, dried-out flavors.
Tough
Astringent, hard, or overly tannic.
Tired
Past its peak of flavor development; old.
Tough
Astringent or hard; wiry; tannic.
Tired
Worn-out, past its prime, describing a wine that is fading. Wines can also be tired from traveling or being subjected to treatments such as racking and fining; these wines recover with rest.
Tired
A wine that is past its peak of flavour development. Such a wine should have been opened at an earlier time.
Tired
A tired wine is uninteresting, old and dull. It has oxidized and the taste long since peaked, much like a wine writer who has been at his craft too long and is grumpy in all his assessments.
TIRED
Limp, feeble, lackluster.
TIRAGE
A term used in the production of Champagne or sparkling wine referring to the first bottling step in the process.
Tired of the pink wine reviews? I hope not, as there are at least a half-dozen more coming in the next two weeks. Seems I drank a lot of dry rose the past month.
Tired:Describes wines that are limp, feeble or lackluster.
Toasted Barrels:As a barrel is being constructed, but before the heads at either end are added, the cooper (barrel maker) chars the inside edges of the staves.
If you are tired of wimpy Merlots or bored with the Pinot Noir craze, grab a bottle of Shiraz or Syrah and hang on until spring gets here, but it will help to have some food handy.
Smith retired from the pulp-and-paper industry, moved to Savannah, Ga., and was annoyed that the wine shops weren't better. "My wife told me to quit griping and do something about it," he says.
Lastly, if you get tired of all that wine country action, just head south on the 101 and hang out in Santa Barbara. And if you like art galleries, knock yourself out.
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The resulting wine tastes old, flat, and tired. palateReferring to the mouth, or how a wine's characteristics manifest themselves in the mouth.
FATIGUÉ (TIRED)
Term applying to a wine having lost its qualities temporarily (for example after a transport) and requiring a rest to recover them.
FÉMININ (FEMALE)
Characterizes the wines offering some tendreté and lightness.
FER ...
It is often said that all wine lovers come to Burgundy in the end, the implication being that they have eventually tired of Bordeaux, a region that for them becomes nothing more than a phase in their wine education, ...
My father used to decant his dinner claret after lunch, but for someone known to 'vintage' his grocers' port by adding a dash of brandy to the decanter, perhaps his claret was 'portified' for it never tasted tired.
After initial attempts at contacts with Rodenstock gave no significant results, Koch hired a retired Federal Bureau of Investigation agent to form a team to start private investigations into Rodenstock's sales of wine.
"Tempranillo has a phenomenal ability to age in cask, far beyond Cabernet," says Terrance Leighton, a retired professor of microbiology at the University of California at Berkeley and the co-owner and winemaker of California's Kalin Cellars.
"appley," "raisiny," "fresh" or "tired."
Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
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.
Aroma: Usually refers to the particular smell of the grape variety, i.e., "appley," "raisiny," "fresh" or "tired."
Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
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" ...
Oxidized. having been spoiled by exposure to too much air. The resulting wine tastes old, flat, and tired.
Palate. Referring to the mouth, or how a wine's characteristics manifest themselves in the mouth.
Fully oxidized wines have a tired, spoiled flavor. An oxidized white wine usually has begun to turn brown. There are a few examples of controlled oxidation that are not considered negative. Sherry, for example, is an oxidized wine by intent.
She is responsible for proving that Zinfandel, Primitivo, and Crljenak Kaštelanski are identical, [1] as well as Charbono and Corbeau. [2] She has now retired from academia and grows Syrah in the Mount Veeder AVA of Napa Valley with her husband, ...
the temperature of not only the beverage itself, but also the ambient temperature and humidity of the tasting site... how hungry, tired, and attentive the taster is can also affect relative judgment, ...
All of the Ramsey wines in the Roseworthy trials were tired at age four, regardless of which region they were sourced. Frankly, most were completely 'stuffed' despite being cellared well.
Tart - Sharp; acceptable if not too acidic.
Thick - Dense and heavy in texture.
Thin - Lacking body and flavour.
Tired - Past its peak of flavour development; old.
Tough - Astringent or hard; wiry; tannic.
 See also: Wine, Grape, Fruit, White, Long
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