General term for the dry-earthy smell or also taste of a wine in the context of a wine address. This is more closely defined by the aroma spectrum of concrete, earth, potato, mushroom and mould. When less pronounced, this is definitely understood as positive and is the characteristic (goût de terroir= terroir taste) of certain French red wines (see also under Stinky). The reason for this is the alcohol type geosmin, which is produced by soil bacteria. If more pronounced, this indicates various wine faults such as geranium tone, cork taint or horse sweat. Related terms are musty, mouldy and mouldy, although these also describe wine faults.
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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg