Its rounded, egg-like form causes the fermenting must ... Flor produces several chemicals, including sotolon, which gives wine a spicy taste. It also gives aromas of toasted bread, apples, roasted ...
That's why ancient Romans mixed seawater with the wine before drinking it, making it taste more like a spiked punch (which, of course, reduced public intoxication). Honey was added to sweeten it ...
Spicy aromas like vanilla or clove might indicate the wine has been stored inside an oak barrel.” Palate: “This is what you can taste when you sip the wine. Try to get it all around your mouth ...