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.
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.
notes are used mainly in masculine perfumes to create natural leather effects. In modern leather notes the smoky notes are thrust into the background by animalic notes but the old, classical leather perfumes contain noticeable smoky notes which originate from birch tar oil.