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Wood

The term can have various meanings in viticulture:

Flavour

In the context of wine tasting, the term can be understood both negatively and positively. Woody (also acorn, lohe flavour, Neuerl) is the term used to describe off-flavours. The terms astringent, balsamic (balsamic) and toasty flavour (woody tone) are used to describe the typical taste of barrique ageing.

Ageing/maturation

The term "wood" (wood use, wood ageing, aged in wood) is generally understood to mean barrique ageing, although a wooden barrel does not necessarily have to be a barrique barrel a priori. On the other hand, barrel ageing can also mean ageing or maturation in containers made of other materials (concrete, stainless steel, glass, ceramic) or even conventional wooden barrels.

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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