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Wood

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

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

The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,794 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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