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Lexicon

The largest wine encyclopedia in the world with 26,618 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Flavouring

The addition of various Aromastoffe to wine to enhance its taste and/or appearance or to make it Haltbarkeit is an ancient practice that has been around for thousands of years. Many of the Antike Weine were flavored. Ancient texts from Mesopotamia contain recipes with the addition of honigartig, würzig, myrrh, and even drugs. The Germans were already producing mead (honey wine) before the turn of the era. The Greeks added Harze, as is still customary in retsina today, as well as various spices like absinthe, anise, and pepper.

Aromatizing - Clove, Pepper, Lead, Myrrh, Anise

1 = cloves, 2 = pepper, 3 = lead, 4 = myrrh, 5 = anise

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Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

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The world's largest Lexicon of wine terms.

26,618 Keywords · 47,087 Synonyms · 5,317 Translations · 31,950 Pronunciations · 229,249 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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