Name (also cloves or spice nails) for the intensely scented and burning hot tasting dried flower buds of the cloves tree, which is originally native to the Indonesian Moluccan Islands (Spice Islands). The evergreen tree can reach a height of more than ten metres. The name is derived from the shape of the buds, which resemble nails, and the carnation-like smell.
The substance causing the flavour is eugenol. In the context of a wine-tasting, it is used to describe the typical and very pleasantly perceived aroma of a wine. The smell of cinnamon, cloves or clove oil is reminiscent of mulled wine or Christmas bakery. The clay is inherent in wines fermented in oak wood or barrique aged wines. An aroma of cloves is typical of horse sweat, even if the wine defect is not very pronounced, which is then perceived as positive. See also under Aromatic substances and aromatisation.