Typicality

typicité (F)

typicality (GB)

tipicidad (ES)

tipicità (I)

Designation for characteristic and unmistakable properties of wines that are determined by soil type, grape varieties, climatic conditions and ageing method. This refers to the colour, aroma and taste of wines. Wine typicity can be complex and only becomes clear in the context of the description. Examples include "typically tangy and fruity Beaujoalis Nouveau", "typically salty sherry Manzanilla", "Trockenbeerenauslese with a typical botrytis tone", "dry Riesling with a typical petrol tone", "typically bitter Amarone" or "yellow-coloured Vin Jaune with a nutty aroma typical of oxidative ageing ". There are the following typicities:

Kriterien für die Weinqualität

Type of ageing: by the container used, e.g. stainless steel or barrel
Origin or terroir: Barolo, Beaujolais, Chablis, Pomerol, Rioja etc.
Flavour: astringent, bitter, floral, fruity, salty, sweet, dry, etc.
Vintage: due to the weather in a particular area
Brand wine: Amselfelder, Mouton Cadet, Liebfrauenmilch, Yellow Tail etc.
Producer/winery: due to certain winemaking methods
Varietal typicity: particularly pronounced in bouquet varieties
Wine type: see complete list of all 30 or so wine types under winemaking

Further information

See also the keywords aroma substances (flavour-forming substances in wine), total extract (ingredients in wine) as well as wine evaluation (assessment) and wine appeal (description).

Wine diagram: Norbert F. J. Tischelmayer

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Typicality

Further information

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