You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


Description for the positive smell and taste in the context of a wine address, which attests to a wine corresponding aromas. These include (also often in combination) the spices anise, basil, dill, clove, heather, ginger, camphor, garlic, liquorice, lavender, marjoram, mint, nutmeg, pepper, peppermint, thyme, truffle, vanilla, wormwood, cinnamon and onion. This is often used to describe the primary aroma already present in the grapes of wines from the bouquet varieties, as well as especially from the Grüner Veltliner grape variety. Wines aged in barriques are also said to have a spicy quality. On the other hand, the obtrusive garlic and onion tones are negative in the case of the wine defect Böckser. A related term to spicy is piquant. See also under aromatic substances.

Voices of our members

Dominik Trick

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!

Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,119 Keywords · 46,880 Synonyms · 5,323 Translations · 31,453 Pronunciations · 188,372 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon