A taste fault giving the coffee beans a distinct, unpleasant wood-like character. Result of an almost complete loss of organic material in the green beans during storage. Makes coffee unsuitable for commercial purposes. Reminiscent of the odor of dry wood.
When a wine has had extensive aging in a barrel it takes on the barrel taste, hence it is "woody." The taste of wood, usually oak, should not dominate the flavor of the wine. It is there to help the wine age, and will diminish over time. Some winemakers disguise the taste of their wines with wood, especially in regions where the grapes do not ripen completely. In the New World this taste has become synonymous with Chardonnay for many wine lovers, although one may debate that this is not a positive thing.
A family of classic scents that capture the serenity and freshness of the forest. These base note fragrances include rosewood, sandalwood, cedar, and vetiver.
Woody is a smell, which describes the nasty side to oak wood, an unacceptable mouldy sort of flavour that comes from a barrel in poor condition.
made of or containing or resembling wood; "woody plants"; "perennial herbs with woody stems"; "a woody taste"
characteristic range of aromas from wines that have been kept in wooden casks
Strong aroma or taste of wood, sometime too obvious. Occurs when a wine has been left too long in the oak barrel.
Unpleasant taste due to over ageing in wooden casks
the odour of wines stored too long in oak containers, particularly barrels. Oak containers that hove not been properly treated before use will communicate the odour sooner than properly conditioned containers.
A character that varies with the length of maturation in cask and degree of seasoning/age. Usually a red-wine term but can also apply to wood-aged whites (e.g. Chardonnay, simillon and sauvignon blanc).
usually implies an unpleasant, old, or dirty wood character rather than positive oak flavours
If a wine is overly oaky it is often said to be woody, due probably to excessive ageing.
Describes a wine that has a strong oak aroma and flavor.
Wine aged too long in a cask or aged in a cask and/or inferior wood.
Excessive aromas of wood, common to wines aged overlong in cask or barrel.
This is different from oaky, which is a virtue if not overdone. Woody results from overly long aging in an oak cask and gives the sensation of old wood in the wine.
General term for an oaky wine in which wood characteristics dominate.
The smell & taste of wine kept too long in a cask. Not to be confused with "oaky" which is valuable if it is not overdone.
Strong bouquet of wood (oak) in wine. Not necessarily unpleasant, but possibly very obvious.
a musty, overbearing flavor and/or aroma in the wine. Caused by storing it in wood too long or by a defect in the cask.
Odour and flavour of oak due to long storage in the cask. Often found in Spanish and Australian wines.
having the aroma or taste of aging barrels.
A wine that has absorbed too much oak flavour from casks or barrels is described as woody. However, some wood is good, because it adds complexity to wine.
An odour which is linked to the aroma of freshly cut, dry wood such as Cedarwood Oil Virginian, Sandalwood or displaying these notes such as or vetiver or patchouli.