Description (also scorched, baked, roasted aroma) for the odor or taste of a wine as part of a wine address, Such a wine smells of "warm earth", pebbles or roasted fruits. This can particularly occur with red wines and dessert wines from hot vintages. Also typical for wines from hot growing areas such as from the French Rhone Valley. Australia and California, Also in Barrique have developed wines through the toasting the barrels have a toasted tone - the so-called wood tone or that toast flavor, Similar sounds are included buttery. caramelized. smoky and burnt described.