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Toast flavor

Description (also barrique note, roasted aroma, wood aroma, wood note, wood tone or often only briefly wood) in the context of a wine address. Mostly this is used for the typical taste of wines aged in barriques, which is created by toasting the wooden barrels. Thus the tannins already contained in red wines are intensified or emphasized. It is a rather complex but typical and relatively easily identifiable taste, but it varies slightly depending on the degree of toasting:

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

Similar, or in some cases, common tones are described as buttery, roasted, caramelised, smoky and burnt. The wine defect wood taste is sometimes also described as wood tone. Which one (toast aroma or off-flavour) it is, should be clear from the context of the description.

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