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A description of the dry, earthy odour or taste of a wine in the context of a wine review or wine evaluation. This is defined more precisely by the aroma spectrum of concrete, earth, potato, mushroom and mould. When less pronounced, this is definitely seen as positive and is the characteristic (goût de terroir = terroir flavour) of certain French red wines (see also Stinkerl). The reason for this is geosmin, a type of alcohol produced by soil bacteria. If more pronounced, this indicates various wine faults such as geranium, cork taint or horse sweat. Related terms are musty, mouldy and mouldy.

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Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

The world's largest Lexicon of wine terms.

26,427 Keywords · 47,031 Synonyms · 5,321 Translations · 31,760 Pronunciations · 207,670 Cross-references
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