Flabby?

I am confused about what the term "flabby" means. I am not sure I have ever had a wine that was flabby. I had a bordeaux last night the was just plain bland...it was so thin it was almost like drinking water...no tannins, no acidity, no flavor. Would that be considered flabby?

In my usage flabby refers to the texture, so low acidity and low tannin would make a wine flabby.

Flavor profile is a different issue.

As a side note, if your Bordeaux tasted like drinking water, there is a strong chance it may have been 'corked' - i.e. infected with TCA which would mask the fruit flavors (among other things that chemists are better qualified to explain).

Some cheap industrial white wines may taste like 'drinking water' but no matter how cheap and industrial, you would not expect that from a sound bottle of what I assume was a red Bordeaux.

'Flabby' is used to describe wines that are low in acidity; it is usually used to describe white wines.

I use the term "flabby" for wines that are deficient in acidity. Sweet wines with this problem are cloying rather than enjoyable. Dry wines that are flabby are simply tiring and a chore to drink, rather than a pleasure.

-Paul W.

I'm with Paul (and Oliver, though I use for red too) - low acidty. I've had high tannin wines I thought flabby

Ok, I think I know what you all mean...I don't think this wine would have been flabby then, since it was very thin and watery...it was like drinking water.

Rahsaan - I don't *think* it was corked. It had a pretty good nose, it just had no taste, tannin or anything...just very bland and watery. It didn't smell off at all though, in fact it was rather fruity smelling. I guess that it really surprised me that it was so bland when it smelled ok. But, I have never really had a corked wine before, so it's totally possible that it could be that. I had it with steak last night, and it definitely tasted even more watery after eating the steak.

When I use "flabby" in a tasting note, it means, to more, more than just low acidity. I like to think of the Pillsbury DoughBoy or a Sumo wrestler. To me, it means a wine that also has a texture or body or (sometimes) a richness, along with a very low acidity. You can also have a wine (usually white) that is thin in body, texture, lacks flavor and low in acidity. Then is prefer to use "watery" to describe such a wine.
My take anyway...not that I'd know anything i"m talking about.
Tom

"Flabby" to me has always been the wine equivalent of a drink mix known as a "Suicide", where you simply pour a whole bunch of stuff together and drink it. I've interepted it to mean "overblown, and lacking focus". I will gladly defer to those more knowledgable than me.

Maybe the term should be avoided. Describe the characteristics that are specific rather than using an ambiguous term. Describe the acid, its taste, and its integration (contribution) to the overall wine profile.

Maybe the term should be avoided. Describe the characteristics that are specific rather than using an ambiguous term. Describe the acid, its taste, and its integration (contribution) to the overall wine profile.

Okay! Sounds reasonable to me.

I am not sure I use this term in my tasting notes but can see the reason word "flabby" is used. I find the meaning=lack of acidity.
Blowsy is one term I have used!! Not sure where I got that from? Have been know to mention it when tasting shiraz. LOL. Think the meaning is unkempt, all over the place. Yeah, thats shiraz!!!

"Blowsy" is a term I've seen in Jancis Robinson's writing.

I use "flabby" in the sense of the difference between an Olympic champion diver doing a precision entry in the pool, versus a sumo wrestler doing a belly flop and nearly drowning all the onlookers. You may get a lot of fruit flavor or sugar. With balancing acidity, it would dance on your palate, and only leave you craving for more, and to repeat the experience again. Without the acidity, that fruit or sugar quickly outstays its welcome--it becomes cloying and tiresome on the palate, and far from wanting more, you end up regretting that you took that sip in the first place.

-Paul W.

I prefer descriptions that have more universal meaning, that is, how fruity or oaky aromas fit into the mix of sweetness or acid tastes. What is the aroma like? What is the relative sweetness level (even the most dry wine has some amount of sugars or sugar like substances)? What is the relative acid level? Is the acid taste volatile acid, tartaric, or citrusy.