Toast aroma

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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):

faible / light (light, weak) - light vanillin, tannins.
moyenne / medium - vanillin, cocoa, light caramel, coconut, chocolate
forte / heavy (strong) - coffee, caramel, coconut, smoked bacon, toast

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.

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Toast aroma

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