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Keywords:
Sherry,
Reminiscent,
Hazelnut,
Roast,
Nutlike
Having a flavor like that of nuts; as, nutty wine.
A flavour description of certain cheeses, often refers to a hazelnut flavour.
Aromas or flavors that suggest nuts. It can be a "good-nose" or an "off-nose."
(a)Said of coffees that lack coffee flavor, also peanutty. (b)A specific flavor nuance, suggesting almonds, and so on.
Describes nutlike aromas that develop in certain wines, for example Madeira and Sherry.
having the flavor of nuts; "a nutty sherry"
Aroma usually associated with sherry.
Taster's term for coffee with aroma or flavor reminiscent of roasted nuts.
An aroma and/or flavor characteristic reminiscent of nuts.
An indication of a lack of coffee flavor—or—peanutty. It is usually reminiscent of freshly roasted peanuts, almonds, hazelnuts, etc.
Aromas of nuts, either general or specific (almonds, walnuts) can be found in wines such as old tawny ports or sherries, but also, to a lesser extent, in dry whites, especially those from Mersault.
Evocative of the taste of nuts, or reminiscent of the alkaloid qualities of some nuts.
this is an aromatic sensation that comes out in a variety of different forms such as hazelnuts, peanuts and walnuts.
A taste characteristic that resembles the flavour of nuts.
An aromatic sensation, reminiscent of roasted nuts. No Entries
Attribute of some teas such as China greens that suggests the flavor of a mild nut.
Usually a hazelnut flavour and aroma.
An aromatic sensation that is released as a brew is swallowed; reminiscent of roasted nuts.
Describes a wine that has been exposed to excess air. A positive characteristic in some wines like Sherry.
A roasted nut aroma
Used to describe oxidized wines. Often a flaw, but when it's close to an oaky flavor it can be a plus.
An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produce sensations reminiscent of roasted nuts. Characteristic of poor quality beans, that float, remain lighter in color and have a peanut flavor.
Pleasant flavor reminiscent of nuts, often peanuts (some Jamaican).
Nutlike aromas that develop in certain wines, such as sherries or old white wines.
Another completely subjective term. While other flavors such as fruity or earthy notes may not be present, or understated, a nutty, texture like quality may prevail.
Tasting and smelling of roasted nuts.
Port, Sherry, huge Chardonnays, and a few other wines may have a “nutty” characteristic. This means that a hazelnut, walnut, or other nut flavor is percepted in the wine.
A taste that refers to the aroma of roasted nuts, usually associated with distinguishing terms such as walnut-like.
A taste reminiscent of roasted nuts. The Brazilian coffees and Vienna Roast are examples.
Nutlike aromas typical of sherries and mature white wines.
Usually for dry whites -- a soft brazil or hazelnut flavor in Chardonnay, a woodier taste in Chenin or Sauvignon, and a dry richness in medium dry or Madeiras
typically wines that are fortified, such as Port, Sherry and Madeira. Reminiscent of almonds, hazelnuts, walnuts....you know, nuts
This aroma is reminiscent of the odor and flavor of fresh nuts (distinct from rancid nuts) and not of bitter almonds.
Nuttiness is a flavor perceived in freshly roasted coffee: it is more pronounced in some coffees than in others.
An aroma or flavor that is reminiscent of nuts. Colombia and Mexico are examples of nutty coffees.
A distinct aroma of coffee reminiscent to roasted nuts
nutlike aroma, such as found in sherry or aged whites.
A specific flavor nuance, suggesting almonds, etc.
Describes the aroma and flavour frequently found in fortified wines such as Madeira and Sherry; the result of exotic fermentations or deliberate oxidation. Can be a negative character in wines not intended to be made in an oxidative style.
flavor and/or aroma has a hint of roasted nuts.
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