• Débourbage à froid (Cold settling)

• Dégustation (Wine tasting)

• Désossé (Lacking in structure)

• Discret (Reticent)

• Douceur (Sweetness)

• Dur (Hard)

This is a characteristic of red wines dominated by a strong combination of tannin and acidity, causing both astringency and aggressiveness. A weak or insufficient mellowness component increases this trait.