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Aroma and Flavor Other then the grape's natural characteristics, lies a wide range of aromas produced by bacteria, production methods and oak barrel aging. The following descriptions are general categories illustrating the wide range of aromas that can be found in a glass of wine. Fruity * Citrus, berry, tree fruit, and tropical. - Grapefruit, lemon, blackberry, raspberry, strawberry, plum, cassis, cherry, apricot, peach, apple, pineapple, melon, banana * Dried fruit or cooked fruit- Dried/cooked Jam, stewed plum, raisin, dried prune, fig, apple, pineapple Herbaceous Dried, fresh * Grass, eucalyptus, mint, menthol, hay, straw, green and black tea, tobacco Vegetal Fresh, canned/cooked * Bell pepper, green beans, asparagus, green olive, black olive Nutty * Walnut, almond, hazelnut
Caramel * Butterscotch, honey, butter, vanilla, brown sugar, chocolate, carob, cocoa, soy sauce, molasses Floral * Geranium, violet, honeysuckle, gardenia Spicy * Clove, cinnamon, black pepper, white pepper, anise, cardamom
Woody * Smoky, burnt toast, coffee, medicinal, bacon, oak, cedar, woody, pine
Earthy - Moldy * Moldy, corky, wet leaves, earth, mushroom, dust
Chemical - Hot, sulfur, petroleum * Alcohol, sulfur, volatile acidity, wet wool, cabbage, skunk, rubber, petrol, plastic, tar Resinous * Menthol, eucalyptus, pine, cedar
Microbiological -Lactic, yeasty, animal * Gamey, horsey, sweaty, yogurt, sauerkraut, lees, yeast
Pungent Cool, Hot * Menthol, alcohol Oxidized * Sherry
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