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herbaceous

Description for a sweetish-sour, scratchy odour and taste in the context of a wine talk or wine evaluation, reminiscent of sauerkraut. To a greater extent, this is a wine defect. It is caused by increased volatile acids in combination with lactic tones, as is typical of a lactic acidity tint (sauerkraut, yoghurt tint). Two related terms are buttery and volatile.

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,379 Keywords · 46,983 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,093 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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