Dried Fruit

/DRIED froot/

Flavors of raisins, figs, prunes, or dates in wine.

Full Definition

Dried fruit describes flavors of raisins, figs, prunes, dates, or dried apricots. Often found in sweet wines, fortified wines, aged reds, or wines from hot climates. Can result from dried grape production (passito, Amarone), botrytis, or bottle age. Positive in appropriate styles.

Related Terms

raisin prune fig

See Also

amarone passito oxidation

Doux Back to Glossary Dry

More terms starting with D

Decanting

Pouring wine into another vessel for aeration or sediment removal.

Delestage

Rack-and-return technique for gentle extraction.

Demi-Sec

Medium-sweet sparkling wine.

Density

In tasting, the concentration of a wine; in viticulture, vine spacing.

Depth

Layers of flavor that reveal themselves over time.

Disgorgement

Removing sediment from sparkling wine after secondary fermentation.