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.
Apricot
There is apricot and then there is dried apricot, which follows a spectrum of sweetness. Apricot generally is an aroma often found in sweeter wines such as Moscato whereas dried apricot can be found in forified wines such as tawny port.
Pineapple
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.
Secondary flavors
Pear
Pear flavour in wine is also reminiscent of stone fruits, such as nectarine. The flavour brings a lusciousness to wine similarly to how pear levels up a cheese plate.
Honey
The main defining factors of honey are its sweetness and its viscosity. Therefore as a tasting note it's often applied to sweeter wines or dessert wines, which are more syrupy in taste and density than other wines.
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