Term for the taste or overall impression of a wine in the context of a wine address, This is mainly used for red wines that are full, round and juicy fruit flavor (Blueberries, blackberries, currants, raspberries, cherries).
They are characterized by rather mild tannins off, other typical red wine notes for example leather. coffee or tobacco are less pronounced. From the 1990s, these are often preferred varieties Cabernet Sauvignon. Merlot and Syrah Pressed wines have become popular because they cover a wide range of consumer tastes.
Such fruit bomb wines are particularly popular Overseas popular, where they sometimes only allowed there Vinification methods be vinified. By adding oenological tannins Also in liquid form (prohibited within the EU) that tastes softer, it will dried Wood tannin replaced. Likewise, essences (also banned within the EU) are added to the wine soft. round. sweetish - fruity. chocolaty and vanilla do. A technique that is also common and permitted in Europe is Cryomaceration (Cold maceration), which is not without controversy.
The normal consumer (and even wine taster) can hardly distinguish between what is real fruit and what is sweet wood. In contrast to terroir-shaped wines, such wines taste independent of origin and the vintage very similar, which makes them interesting for certain groups of buyers. This is criticized by critics and the term is not always to be understood as positive. The so-called have a similar characteristic Coca-Cola wines, The US wine critic Robert Parker (* 1947) it is said that he prefers such wines (which he strongly disputes). Certain producers parkerizing for this reason their wines follow this style. See also under flavorings. odor and taste,
Picture: © Norbert FJ Tischelmayer