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biscuit

Description of a wine in the context of a wine address. This is expressed by a typical aroma of cake base or cake (French biscuit = twice baked). This is, for example, characteristic of well-matured champagne, which is dominated by Pinot Noir. Related terms are buttery and caramel.

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,989 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,661 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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