“Smoky, like smoked fish or cheese”
Certified wine flavour standard used to train professional wine tasters to recognize and scale the intensity of smoky character.
Low levels of guaiacol are derived from ageing of wine in new or intensely-toasted oak barrels. Higher concentrations result from the use of smoke-damaged grapes and cork taint. Low levels of guaiacol contribute to wood-aged complexity of wine. Higher levels impart an undesirable smoky / disinfectant-like note to affected wines.
Food grade | Free from sensory impurities | Extensively tested | Safe to smell and taste.