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Description for the typical smell and taste of a wine after fresh grapes in the context of a wine evaluation or wine address. These are so-called primary aromas that are already present in the berries and are particularly perceptible in the pressed grape must. As a rule, these are only present in young wines and are covered by newly formed aromas in the course of ageing or bottle ageing. One often reads that wines from muscatel varieties particularly exhibit this grapey tone. However, this has no connection and grapey should not be confused with muscat tone. The reason for this false assumption could be that Muscat wines are often sweet and are marketed and drunk early. On the other hand, dry Muskateller wines do not have a grapey tone.

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,266 Keywords · 46,879 Synonyms · 5,322 Translations · 31,599 Pronunciations · 193,370 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon