Watery
Tasting term for thin wines with little texture, usually made out of high yields..
Weight
A tasting term mostly referring to the wine's body.
Watery Lacking fruit, extract, low in alcohol and acidity
Well-balanced Harmonious blend of fruit, acid, tannin, alcohol.
Wood Distinct and desirable smell of oak barrels.
Watery-Thin, lacking in flavor.
Weak-Lacking grip typical for the wine; without character.
Weedy-Aromas or flavors reminiscent of hay or grasses; not necessarily unpleasant unless exaggerated.
Watery
a visual description, very pale, clear as water. As a flavor description, lacking in taste and color.
Weak
Lacking in character; low in fruit, acidity, tannin and alcohol.
WATERY: Wine that is thin, diluted, or otherwise lacks concentration of fruit. Sometimes, an excessively rainy growing season may impart this to a wine.
WATERY
Synonym for Meager or Thin.
WEEDY
Grassy
WEIGHTY
Well structured/balanced wines with an implication of mildly excessive flavor or heaviness.
Watery pale, but it shows glints of gold in the glass. Peach and mango aromas, pleasant but not overbearing. Medium-bodied, textured; mouth-filling fruit creates a first impression of sweetness, but it finishes dry and tart.
(see also THIN, WATERY). Lacks "body" and "depth". Has definite feeling of flavor dilution. Seems to occur in some select varietal wines vinified from grapes subjected to late season rain, although there are other explanations as well.
MEATY ...
concentrationWhat wines with dense aromas and flavours evidence (as opposed to weak and watery). confectedA tasting term to describe a sweet aroma/flavour, but more manufactured (like candy) than honey.
Light and without body; watery. Thin is not a synonym of light, although the words are often incorrectly interchanged.
Tired. Worn-out, past its prime, describing a wine that is fading.
thin A synonym for shallow; it is an undesirable characteristic for a wine to be thin, meaning that it is watery, lacking in body, and just diluted.
Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters?
Thin: lacking in body or alcohol; a watery wine.
Tomatoes (stewed, canned): not necessarily a sought-after taste or odor (although to the converted it is wonderful in small doses, especially in Pinot noirs), ...
Really, when you talk about a wine's body or mouth feel, you are describing how thick or thin, how oily or watery it feels in your mouth. Your tongue and mouth can sense all sorts of textures.
Lean
A term implying a thin, light-bodied, watery wine.
Lactic Acid
An organic acid produced in wine during malolactic fermentation, where strong malic acid is converted to softer lactic acid. Lactic acid is also found in milk.
Lacking body and alcohol. It is too watery to be called light, and will not improve with age.
Velvety
A mellow red wine and a smooth, silky texture that will leave no acidity on the palate.
Thin: A wine lacking body to the extent of being watery.
Varietal: A wine made from a particular variety of grape.
Velvety: A description of texture usually used for wines with not much tannin and high glycerine.
shallow
A weak, feeble, watery or diluted wine lacking concentration is said to be shallow.
sharp
An undesirable trait, sharp wines are bitter and unpleasant with hard, pointed edges.
Thin: A wine lacking body to the extent of being watery is called thin.
Ullage: The natural evaporation through the wood of wine/spirit from ageing in casks or through the cork of bottles is called ullage.
Used to describe how a wine feels in the mouth, its viscosity or depth of flavour. A watery wine might be described as light-bodied while a thicker, creamier, style of wine, say a fortified wine or sweet dessert wine, ...
A wine too high in alcohol may taste hot or harsh, while a wine low in alcohol may seem thin or watery.
5- or 3.0-liter bottles filled with insipid, watery juice from mass-market producers, or the similarly tasteless "house wine" of a faux-Italian restaurant adorned with red-and-white checkered tablecloths.
It is not just the dominance of sugary, watery wine brands that have ruined the reputation of German wine, but also the passing of a sequence of badly conceived wine laws which have only served to confuse and maybe even deceive the consumer.
THIN: A description of a wine that lacks substance/tastes 'watery'. See Body.
TOP FERMENTING: See Yeast. Beers are top fermented.
A description of a wine whose aromas and flavors are thin and watery.
Dirty ...
Dilute: A description of a wine whose aromas and flavors are thin and watery.
Finish
The impression left in the mouth after a wine has been swallowed. To be good, it should be distinctive and memorable rather than watery or short.
Flowery
A wine is said to be flowery when the aroma suggests flowers.
Yield: The amount of wine produced from a given area of vines. The less produced the more concentrated the wine will be. Too high a yield will make for dilute, watery wine.
Image Galleries with Related Photos
Gallery I - Gallery II - Gallery III ...
savory: A general descriptive term that denotes that the wine is round, flavorful, and interesting to drink. shallow: A weak, feeble, watery or diluted wine lacking concentration is said to be shallow.
In the north east, the Veneto region churns out lots of Valpolicella (a light, cherry-laced red) and Soave (crisp, often watery white), as well as some intriguing wine made by part drying the grapes before fermentation (Amarone and Recioto).
Since about 1981 a wine containing fewer calories per comparable serving than a regular glass of wine has been legally designated as such. Used as a tasting term, "light" is usually a polite expression meaning "watery".
Watery A wine that is excessively "thin" in body and fruit.
Yeasty Often uses synonymously with "biscuity" and can describe a wine with aromas and flavor reminiscent of bread dough or biscuits.
VEGETAL - A pronounced quality of strong herbaceousness in generally unpleasant proportions. Flavors and aromas of wilting or half-cooked green bell peppers, asparagus, green beans, etc.
VELVETY - Much like silky, perhaps richer.
WATERY - Thin, ...
 See also: Wine, Grape, Fruit, Taste, Aroma
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