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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

roasted

roasted aroma (GB)

notes/odeur de torréfaction, notes/odeur de grillé (F)

aroma torrefacto (ES)

aroma tostato/torrefatto (I)

Description (also singed, baked, roasted aroma) for the smell or taste of a wine in the context of a wine evaluation or wine address. Such a wine smells and tastes like "warm earth", pebbles or roasted fruits. This sensation can occur especially with red wines and dessert wines from hot vintages. This is also typical of wines from hot growing regions such as the French Rhône Valley, Australia and California. Wines aged in barriques also have a toasted tone due to the toasting of the barrels - the so-called wood tone or toast aroma. Similar tones are described as buttery, caramelised, smoky and burnt.

geröstet - Kaffeebohnen, Toastbrot, Nüsse

Coffee: by Rudy and Peter Skitterians on Pixabay
Toast: by Tobias Heine on Pixabay
Nuts: by Lisa Redfern on Pixabay

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For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.
Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,005 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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