Description for the typical odour (fragrance) and taste of a wine in the context of a wine evaluation or wine talk. Roses have a broad spectrum of different aromas of apple, honey, raspberry, iris, clover, cress, moss, orange, pepper, violet, lemon and others. The chemical substances citronellol, damascenone, geraniol and nerol are responsible for the tone. White wines from Traminer varieties/varieties, but also Muscat varieties/varieties and Riesling have a rose flavour. Some of these varieties are categorised as bouquet varieties due to this aroma. The term perfumed is used in this context.
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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)