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Balsams are plant secretions or viscous solutions of resins and essential oils of the balsam tree family and other balsam plants such as those of the balsam tree genus. They are obtained by cutting or boiling out the plant parts concerned and are used in medicine and perfumery. In the context of a wine address, balsamic is understood as the characteristically resinous, slightly bitter smell and taste that is understood as noble. The aromatic substances responsible for this are, among others, various terpenes. This includes the palette of benzoin, pine, menthol, myrrh, pine, sandalwood, fir, juniper berry, frankincense and cedar. The flavour impression often occurs in connection with barrique ageing or barrel ageing. See also under toast aroma, wine description and wine enjoyment.

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