Description for the positive smell and taste in the context of a wine appeal, which certifies the aromas corresponding to a wine. These include (often in combination) the spices aniseed, basil, dill, cloves, 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, and especially from the Grüner Veltliner grape variety. Wines matured in barrique barrels are also attested a spicy quality. Negative, however, are the obtrusive garlic and onion tones of the Böckser wine defect. A related term of spicy is piquant. See also under aroma substances.