Weak
Lacking in structure or character.
Weedy
Aromas or flavors reminiscent of hay or grass. A negative quality if excessive.
Weak
Lacking grip typical for the wine; without character
Weedy
Aromas or flavors reminiscent of hay or grasses; not necessarily unpleasant unless exaggerated.
Weak
Lacking in character; low in fruit, acidity, tannin and alcohol.
Weighty
Heavy, powerful, high in alcohol and tannin.
The weak dollar is pushing prices up on all European wines but determined importers are doing everything they can to keep a lid on costs, nevertheless we see some price creep.
FAIBLE (WEAK)
It is said of a wine without width nor character.
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) ...
To conserve weak and feeble wines, and in order to keep them from souring or spoiling during transportation, a small quantity of spirits of wine (grape brandy or alcohol) may be added, provided the following conditions are observed: ...
SHALLOW
A weak, feeble, watery or diluted wine lacking concentration is said to be shallow.
SCHAUMWEIN
German term referring to a sparkling wine.
Cambric tea
A weak tea infusion with large proportions of milk and sugar.
Catechins
A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.
That argument is weak because the majority of wine produced and consumed is destined to be bought and drunk upon the wine's release anyway, usually within two to five years.
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.
malolactic fermentation (MLF): A weak fermentation carried out by certain naturally occurring bacteria, notably Oenococcus oeni.
Weak, lacking in character and acidity, with no potential for development.
Flat. Lacking acidity, character and any distinctive flavor; in sparkling wine, signifying a loss of sparkle.
Flavor. Smell and taste combined.
Flinty.
Excessive acid makes a wine taste sour, while insufficient acid renders a wine weak. Acid is particularly important in white wines providing a backbone, and allowing them to age. Acidic white wines such as Sauvignon Blanc are food friendly.
Compared to the wines of decades long since disappeared, dilute efforts that they were, weak in colour and character, thin and emaciated, today's wines seem to win hands down. This is the stance the advocates of the New Bordeaux will take.
Mission has many detriments, however, including weak color, bland flavor and poor acidity. While mission is a dark-skinned grape, it makes very light-colored red wine and usually brownish-toned white wine.
Weak, unsure attempts often result in simply ricocheting off the top of the bottle.
Although this word was originally the equivalent of claret, i.e., red wines of weak colour, often made from a mixture of red and white grapes, in La Rioja, clarete is used for a particular type of rosé which has an extremely pale, "onion skin" colour.
Finish: the sensual impression -- long or short, strong or weak --that lingers after you have swallowed a wine; a.k.a. "aftertaste".
Flat: usually connoting a wine without acid tang; see oxidized.
" This is a weak and passive permission, rather than the ringing endorsement which wine deserves, according to the vast majority of medical and scientific evidence.
It does help to have some understanding of what pH measures. It has to do with acids. Musts and wines are complex solutions of weak Acids mixed with a variety of other materials. It is essential that we start a wine with its acids just so.
This was the first of four unusually late vintages, saved only by an exceptional September and decent harvesting conditions in October. The resulting wines were generally light and weak, generally lacking any particular vintage character.
As a visual description, very pale, clear as water. As a flavor description, lacking in flavor, weak.
Web-weaving by Cliffwood Organic Works ...
Is severe cold resistant (-30 deg. F.) variety, weak in growth, that ripens very early (mid-August) in Minnesota. Berries are very attractive to birds. (No other information on this grape at present).
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.
The "aroma" is the odor of the grape, most noticeable in young wines. The "bouquet" is the complex odor developed by aging. With experience you will be able to distinguish between them. The "nose" of a good wine is never weak or insipid.
orange juice, grape juice is sometimes sold as a concentrate. Not only to make juice, but to make wines. In California and Italy, where adding sugar is forbidden, the addition of grape juice concentrate is often allowed as a way of bolstering a weak ...
Productivity is affected by seasonal trends, it easily adapts to both long and short pruning and looks best with farming systems expanded with weak rootstocks. The clay-limestone soils are ideal, compact and dry.
where you rent a locker in a temperature and humidity-controlled wine storage facility. This option is great for wines that you don't plan to drink for some years and has the added advantage of being out of reach; a real bonus during those weak ...
 See also: Wine, Character, Grape, Quality, Taste
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