Log in Become a Member

Toast flavor

toasted aromas (GB)

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.

The world's largest Lexikon of wine terms.

23.121 Keywords · 48.184 Synonyms · 5.311 Translations · 28.435 Pronunciations · 155.896 Cross-references
made with by our Experts. About the Lexicon

EVENTS NEAR YOU

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.