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roasted

Description (also singed, baked, roasted aroma) for the smell or taste of a wine in the context of a wine evaluation or wine address. Such a wine smells and tastes like "warm earth", pebbles or roasted fruits. This sensation can occur especially with red wines and dessert wines from hot vintages. This is also typical of wines from hot growing regions such as the French Rhône Valley, Australia and California. Wines aged in barriques also have a toasted tone due to the toasting of the barrels - the so-called wood tone or toast aroma. Similar tones are described as buttery, caramelised, smoky and burnt.

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Prof. Dr. Walter Kutscher
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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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