Log in Become a Member

masked

Designation for a dominant smell and taste impression in the context of a wine appeal. This means an undesirable covering (veiling) of the wine's own aroma by a foreign substance. The wine is thus "hidden behind something" and cannot be fully appreciated - it is simply "masked". The fruity aromas in a wine are particularly affected by this. Causes can be a slight cork taste (cork lurker), too pronounced tannins or toast aroma or too much sulphur. With the latter two, this will usually be reduced as the wine matures in the bottle. What exactly it is should be clear from the context of the description, for example "masked (covered) by too much wood".

The world's largest Lexikon of wine terms.

23.118 Keywords · 48.229 Synonyms · 5.311 Translations · 28.432 Pronunciations · 155.876 Cross-references
made with by our Experts. About the Lexicon

EVENTS NEAR YOU

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.