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Specially used in German-speaking countries colloquial name (also Stinkerchen) for the odor and taste a wine as part of a wine address that also often with animalisch or earthy is described. The verniedlichende form "Stinkerl" ("small, slight stinker") is rather positive to understand. However, what exactly is meant by this is interpreted differently or there are no objective criteria (eg certain aromas) that allow a clear identification. It is a wine foreign Odor or taste resulting from chemical compounds. Cause can be, inter alia, the alcohol geosmin be.

In the past, this was usually the typical area (and therefore floor tone) or varietal understood especially French red wines, which have a slightly pronounced Pferdeschweißton (Brettanomyces), which is even appreciated to some extent by wine lovers. This is why one spoke of one sensory positively to be understood "burgundy Stinkerl" (from Pinot Noir ) or "Bordeaux Stinkerl" (mainly from Cabernet Sauvignon ). The famous Degustator Michael Broadbent (* 1927) referred to this sound in Burgundy wines as "fishy in a Chambertin sense "(German:" fishy taste à la Chambertin "). In some cases this will also be a weaker one sulfurous off (Sulfur bakers). Regardless of the extent, however, it is mostly due to lack of hygiene or Gärfehler caused wine faults,

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