marmalade

Description (also kompottig) for the taste in the context of a wine address. This is characterised by a very dense and concentrated and strongly pronounced fruity aroma. In extreme cases, this can create an artificial (artificial, unnatural) taste impression. This style became an international trend in the 1990s, which is also attributed to the preferred and positive assessment by the US wine critic Robert Parker (*1947). In a more pronounced form, the taste is referred to as a cooking tone. Influencing factors are above all fully to overripe grape material, high fermentation temperatures and certain yeasts, as well as mash heating. It is not uncommon for so-called Coca-Cola wines (mainstream wines) to have marbled notes. See also under the taste terms droppy, delicious and sweetish.

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marmalade

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