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agrumes?

When even a (non-French) winemaker asks me what I mean by ‘agrumes’ in my tasting notes, then I realise that I’m using a ‘too Frenchie’ term in an Anglo-Saxon context, and I need to explain. I’ve added the following to my ‘Technical Glossary‘ page:

Agrumes
Agrume is the type of fruit that can range from orange to grapefruit – and everything in-between.* An agrume desert is normally a mix of orange, mandarin, grapefruit et-cetera. Agrume reduction or ‘noble reduction‘ (as is the current phrase-du-jour) is the Roulot style of white wine reduction that (everyone is trying to mimic today) has a grapefruit-style aromatic and even flavour, yet is (technically) closely associated with a modest reduction.
*Agrume fruits: Bergamot, Bigarade, Calamondin, Chedrat, Citrandarin, Citrange, Citrumelo, Clementine, Clemenvilla, Combava, Grapefruit, Kumquat, Lemon, Lime, Limette, Mandarin, Orange, Pomelo, Tangelo, Tangerine, Tangor, Ugli, Yuzu

6 responses to “agrumes?”

  1. Nick Martin

    Totally agree. And many of the notes above of course are found in red burgundy, even as they age. I seem to taste argume in much red burgundy these days – is it just me?

  2. Gilberto

    And the English word is citrus, no?
    This can be found not only in whites, but sometimes also in reds in blood oranges taste and smell.
    A lovely aroma for me.

  3. Craig Williams

    I, like Nick, am experiencing more grapefruit reduction in red Burgundy. This grapefruit mercaptan or thioterpineol does not blow off with aeration and is becoming an all too common experience and a big disappointment. While I agree there’s such a thing as noble reduction, this particular aroma in red Burgundy is, for me, ignoble.

Agree? Disagree? Anything you'd like to add?

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