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Name (also cloves or spice nails) for the intensely fragrant and burning hot tasting dried flower buds of the clove tree originally native to the Indonesian archipelago of the Moluccas (Spice Islands). The evergreen tree can grow more than ten metres high. The name is derived from the shape of the buds, which is reminiscent of nails, and the clove-like smell. The substance that causes the aroma is eugenol. In the context of a wine address, this 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 tone is peculiar to wines fermented in oak or subjected to barrique ageing. An aroma of cloves is typical even with a low level of the wine defect horse sweat, which is then perceived as positive. See also under aroma substances.

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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