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.
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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg