Especially in German-speaking countries, the colloquial name (also stinker) used for odor and taste of a wine as part of a wine address, often with animalisch or earthy is described. The trivializing form "Stinkerl" ("small, slight stinker") is to be understood rather positively. However, exactly what is meant by this is interpreted differently or there are no objective criteria (e.g. certain flavors) that enable clear identification. It is a wine foreign Smell or taste that results from chemical compounds. Among other things, the cause can be the type of alcohol geosmin his.
In the past, this was mostly the typical area (or ground tone) or varietal understood especially by French red wines, which have a slightly pronounced Pferdeschweißton (Brettanomyces), which is even appreciated by wine lovers to a certain extent. One therefore spoke of one sensory “Burgundy Stinkerl” to be understood positively (from Pinot Noir ) or "Bordeaux Stinkerl" (mainly from Cabernet Sauvignon ). The famous degustator Michael Broadbent (* 1927) described this tone in Burgundy wines as “fishy in a Chambertin sense ”(German“ fishy taste à la Chambertin ”). In some cases, this also becomes a weak one sulfurous off (Sulfur baker) called. Regardless of the extent, it is mostly due to a lack hygiene or Gärfehler caused wine faults,