Tertiary Aromas and Flavors

Question 1

Red wine

Answer 1

dried fruit, leather, earth, mushroom, meat, tobacco, wet leaves, forest floor, caramel

Question 2

White wine

Answer 2

dried fruit, orange marmalade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel

Question 3

Deliberately oxidized wines

Answer 3

almond, hazelnut, walnut, chocolate, coffee, caramel