I have recently seen the term "open-knit" as a description of wine for the
first time. It was explained to me as ".......the wine is soft and
approachable and may not have very much structure and tannins present and
likely doesn't have the potential to improve measurably with time." The
explanation went on to include: "made for near-term consumption with lots of
fruit and a bit less backbone. They're fleshy and loose and very tasty but
perhaps, to some, not elegant or sophisticated." That helped a lot.

I "Googled" the term and found it used in several wine reviews but it
didnn't come up in any of the 20+ wine glossaries I looked at. One review
described an "open-knit" wine as tasting like it was "newly bottled". That
sounded fairly consistent, but didn't suggest that the wine would not
cellar.

The term "TIGHTLY knit" did come up, however (@ Parker's site's glossary,
IIRC). ...... described as young, with good acidity & tannins, well
made...... but yet to open up.

Can anyone explain the use of the term "open-knit" any better or differently
than the above? The "tight" implication I get...... the "open" is less
clear. What are some examples of "open-knit" wines that are crafted that
way intentionally? Is (excuse me) White Zinfandel an "open-knit" wine?

Thanks.