wein.plus
Attention
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

Toast aroma

Description (also barrique note, roasted aroma, wood aroma, wood note, wood tone or often just wood for short) in the context of a wine address. Mostly, this is used for the typical taste of wines aged in barriques, which is created by the toasting of the wooden barrels. This intensifies or accentuates the tannins, which are already mainly found in red wines. It is a rather complex, yet typical and relatively easily identifiable flavour, but varies somewhat depending on the degree of toasting (see picture below):

Similar or sometimes co-occurring tones are described as buttery, roasted, caramelised, smoky and burnt. Woody is also sometimes described as the wine defect woody. Which one (toasty or off-flavour) it is should be clear from the context of the description.

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to stay up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to visit more often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,026 Keywords · 46,825 Synonyms · 5,324 Translations · 31,361 Pronunciations · 184,878 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU