Emitting smoke, esp. in large quantities or in an offensive manner; fumid; as, smoky fires.
Having the appearance or nature of smoke; as, a smoky fog.
Filled with smoke, or with a vapor resembling smoke; thick; as, a smoky atmosphere.
Subject to be filled with smoke from chimneys or fireplace; as, a smoky house.
Tarnished with smoke; noisome with smoke; as, smoky rafters; smoky cells.
A descriptor for wines that have aromas and flavors of smoked wood and earth.
Smell that can come from certain kinds of oak cask.
marked by or emitting or filled with smoke; "smoky rafters"; "smoky chimneys"; "a smoky fireplace"; "a smoky corridor"
tasting of smoke; "smoky sausages"
Aroma and flavour sometimes associated with oak aging.
Taste or aroma of some teas either inherent of produced by drying the leaves in wood or charcoal smoke.
Characteristic associated with heavily oaked wines.
Another 'savoury' characteristic sometimes from the grape itself ... or perhaps from the soil (especially in the wild herb-strewn Midi). Also a pleasant aroma comes from oak. Coopers traditionally 'toast' wine barrels over a flame to achieve this desirable nuance.
Describes an aroma and a flavor obtained from aging in oak casks; applies to both white and red wines.
Some wines, either because of the soil or because of the barrels used to age the wine, have a distinctive smoky aroma or flavour; this is better described with a variant, such as “wood-smoke”.
An aroma derived mostly from heavily toasted oak barrels; hints of smoke are inherent to some grape varieties like Syrah.
Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines.
Aroma and flavor sometimes associated with oak aging.
Where there is smoke there is almost a fire in the coffee world! Smoky to us is common in a darker, French or Italian roasted coffee. Pungent, snappy and borderline bitter.
Some wines, either because of the soil or because of the barrels used to age the wine, have a distinctive smoky character. Côte Rôtie and Hermitage often have a roasted or smoky quality.
Many wines do have a smoky taste, especially when slightly charred oak barrels have been used for maturation
An odd and somewhat controversial description. The French "Pouilly-Fumé" and the imitative American "Fumé Blanc" are said to be based on a smoky quality. A lightly toasted (charred) oak barrel can impart a notably smoky quality to white wines, and some Fumé Blancs in particular take advantage of this.
A smell associated with certain oak-fermented Chardonnays and Baco Noir.
Term used to describe a subtle wood-smoke aroma and also some wines that seem to pick up a smoky aroma from the earth in which they are grown.
A term describing teas fired over an open fire, resulting in exposure to wood smoke.
Describes a subtle wood-smoke aroma. Attributable to barrel fermenting or aging.
Self-descriptive for the particular bouquet of certain Loire wine, such as Pouilly-Fumé, made from the Sauvignon grape.
due to the soil conditions and the fermentation wines can have a distinctive roasted or smoky flavor. The barrels used to age the wine will often give this character to the wine.
a flavor associated with some types of oak aging.
An aroma sometimes associated with Sauvignon Blanc and Pinot Noir.