The basic cause of cloudiness in a wine are tiny particles which are in suspension. This condition can be caused by rapid changes in temperature and often clears of its own accord with proper cellaring.
This term is often applied to dessert wines which have a too rich sweetness that does not engage the interest of the drinker. This is in contrast to the great dessert wines of Sauternes and Barsac, whose depth of flavor is only accentuated by their high...
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