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Lexicon

The largest wine encyclopedia in the world with 26,381 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

masked

Term for a dominant odour and taste impression in the context of a wine approach or vinification. This is understood to mean an undesired covering (masking) of the wine's own aroma by a foreign substance. The wine is "hidden behind something", so to speak, and thus cannot fully come into its own - it is "masked". The fruity aromas in a wine are particularly affected by this. Causes can be a slight cork taint (cork creep), too pronounced tannins or toast aroma or too much sulphurisation. In the case of the latter two, this will usually mellow in the course of bottle ageing. What exactly it is should be clear from the context of the description, for example "masked (covered) by too much wood"(toast aroma).

This page was last modified at 5 May, 2023 at 22:02.

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The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,587 Cross-references
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