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fruit bomb

fruit bomb Designation for the taste or overall impression of a wine in the context of a wine address, This is mainly used for red wines that have a full, round and juicy fruit flavor (Blueberries, blackberries, currants, raspberries, cherries) have.

They are characterized by rather mild tannins from, other typical red wine notes after for example leather. coffee or tobacco are weaker. From the 1990s, such are often preferred varieties Cabernet Sauvignon. Merlot and Syrah Pressed wines have become popular because they cover a wide consumer taste.

Such fruit bomb wines are particularly in Overseas popular, where they allowed in part only there Vinification methods be vinified. By adding oenological tannins even in liquid form (which is banned within the EU), which tastes softer, it becomes dried Wood tannin replaced. Similarly, essences (also banned within the EU) are added to the wine soft. round. sweetish - fruity. chocolaty and vanilla do. A common technology in Europe and allowed is the Cryomaceration (Cold maceration), which is not uncontroversial.

The normal consumer (and even wine tasters) can barely distinguish today what real fruit is and what wood sweetness. In contrast to terroir embossed wines, such wines taste independent of ancestry and of vintage very similar, which makes it interesting for certain buyers. This is criticized by critics and the name is not always to be understood as positive. A similar characteristic possess the so-called Coca-Cola wines, The US wine critic Robert Parker (* 1947) it is said that he prefers such wines (which he denies, however, violently). Certain producers parkerizing that's why their wines are based on this style. See also below flavorings. odor and taste,

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