For the purposes of understanding stone fruit flavors in wine, we stick to peaches and apricots for white wines. If you like brunch bellinis or dried apricots on a charcuterie board, then you'll like this flavour profile.
A wine tasting ‘green’ is not the same as having flavours from the ‘green fruit’ category, such as green apple and pear. Green apple flavour enhances wine with a tangy or crisp element.
Gooseberry flavour is typically found in young Sauvignon Blanc. The reason for this this is because Sauvignon Blanc and Gooseberries produce the same group of chemical compounds. Think fruity, tangy, prickly tropical fruits.
Wines with high acidity taste tart and zesty. White wines are often described with characteristics similar to lemon or lime juice.
Pineapple is a tropical fruit, with sweet and juicy pungent flesh. It’s this sweet pungency that’s reflected in some wine aromas, though no actual pineapple is present.
Choosing a selection results in a full page refresh.