The term often used in a wine evaluation is to be understood in the context of the description and can be meant negatively as well as positively. Regarding flavour, see balsamic (balsam) and toast aroma (woody); regarding ageing and maturation of wines, see lists of relevant keywords under barrel and cask; regarding flavour defects in wine, see woody (acorn, tan, Neuerl).
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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg