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grapey

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

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".

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

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