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parfums de torréfaction se mêlent aux accents animaux

English translation: notes of torrefaction

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:parfums de torréfaction
English translation:notes of torrefaction
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00:17 Sep 3, 2001
French to English translations [PRO]
French term or phrase: parfums de torréfaction se mêlent aux accents animaux
Describing a wine from the Rhone Valley in France. Is torrefaction 'roasted' or 'toasted' and why would a wine have 'accents animaux'??
Help please


Les notes de fruits noirs macérés, des parfums de torréfaction se mêlent aux accents animaux. L’attaque franche et nette donne au vin du volume et de la chair dans un bel ensemble parfaitement équilibré.
Stella Woods
Local time: 16:42
notes of torrefaction blend with animal tones
Explanation:
When I « torréfaction », coffee immediately springs to mind. However, the word « torrefaction » is also used in the food industry generally, more specifically also in describing wines, not just in coffee-making. Likewise, I discovered that "animal" is used in English too to describe certain wines. I think Yolanda is a specialist and so she probably has a useful word or two to say on this one.

This site might provide inspiration (www.wineaccess.com)

1 - http://www.wineaccess.com/expert/tanzer/article.html?content...

1998 Domaine du Galet des Papes Chateauneuf du Pape 89-91
Full deep red. Port-like aromas of raspberry liqueur, smoke and roasted herbs; classic grenache surmaturite. Lush, superripe and full in the mouth; impressive texture and depth. Gives an impression of strong alcohol and low acidity yet manages to maintain its balance. The tannins are buried in fruit on the very ripe, impressively long finish. Late torrefaction notes of roasted coffee and milk chocolate.

2 – http://www.wineaccess.com/expert/tanzer/article.html?content...

Clos Saint Michel Chateauneuf du Pape 89-92

Full deep red-ruby. Extroverted aromas of roast coffee, dark chocolate, mocha, animal fur and smoke; strong torrefaction notes. Rich, deep and generous, with a compelling sweetness of fruit and a lush, pliant texture. Finishes with firm but sweet tannins and a note of dark chocolate. Perfectly showcases the superripeness of the vintage.

3 - http://web.veronafiere.it/cgi-wine/f_cantina_t?codice=FRANCE...

Hermitage 1991
Another lovely, deep rich colour. Nose is full of ripe. Red fruits, just delicious. In the mouth again loads of fresh, full, ripe fruits with some flavours of torrefaction and cocoa. Good balance and although not a great vintage, will certainly be very fine with none of the rough edges or unripe flavours that one can find in this vintage.

4 – www.bacchusimportersltd.com/assets/pdfiles/sellsheets/dugat...

1999 Domaine Bernard Dugat Py Mazis Chambertin
91-94. Saturated full ruby. Reticent, roasted aromas of blackberry and game. Juicy, very intensely flavored and folded in on itself; strong torrefaction note of bitter chocolate. Less fleshy today than the Charmes but still possesses a remarkably silky texture for such a powerful wine. Finishes very subtle and long, with building but ripe tannins.

5 - http://www.chapoutier.com/chapoutier/gb/vins/cap_beates_rg.h...

Color : Strong red.
Noze : Complex with a beautiful specific gravity. Different touches characterise this wine : animal, macerated black fruits and torrefaction.
Mouth : Clear and straightforward, giving flesh and volume to the wine. Well-constituted, with tannins. Best served between 8 and 10°C.

6 - http://www.fifevineyards.com/fife/accolades/carignane.html

"At first rich with a simple cherry, sassafras and cola nut interaction of fruit and wood, torrefaction close to the scent of roasting coffee builds with air, the wine developing greater complexity as the flavors take on more detail. Order a bottle with bistro foods."

7 – http://b.reny.free.fr/Croix-du-Casse.htm

Château La Croix du Casse 1995 tasted on the 01/09/2000.

Deep garnet robe tinged brick-red with "tears" running down the inside of the glass.
The first sniff is reminiscent of a bunch of red roses which develops into a bouquet of perfumes : balsam, spice and sandlewood, cloves and mint.
The second sniff conjures up vanilla ice cream and torrefaction. Behind this symphony of smells is a rich, concentrated layer of silky velvet which makes you want to taste it.

8 - http://www.wineanorak.com/tstlou.htm

Fife Cuvee Max 1994, Napa
Opaque black purple. Highly concentrated. Smoky, slightly animal nose. Mid palate is missing. Sweet with lots of tannin. I guessed Petite Sirah or Alicante Bouschet.

9 - http://www.brentwoodwine.com/enjoy/tasting.html

"While some many people in the tasting likewise found this to be highly complex and potentially great wine, some were put off by the animal-barnyard notes."

10 - http://www.villagecorner.com/notesmy1.htm

Graham Beck The Ridge Robertson Shiraz - Dark and solid. Black fruit of shiraz, oaky intricacies, bitter chocolate, anise, warm spices, Cape animal nuances./ Chocolate, tobacco, smoke, spice. Empyreumatic aromas of a warm growing region. Hefty build. A keeper. 16.4+
Selected response from:

Nikki Scott-Despaigne
Local time: 06:42
Grading comment
Thanks a lot NikScot - excellent references - I was surprised too about torrefaction being used in English, but this is great for me as the word occurs constantly in my translation!
4 KudoZ points were awarded for this answer

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Summary of answers provided
na +1aroma of roasting coffee...
Tony M
natoasty flavors mixed with wilder overtones?
Guy Bray
nanotes of torrefaction blend with animal tones
Nikki Scott-Despaigne
naroasting
bharg
na -1aroma of roasting mixes with animal tones
Poornima Iyengar


  

Answers


1 hr
notes of torrefaction blend with animal tones


Explanation:
When I « torréfaction », coffee immediately springs to mind. However, the word « torrefaction » is also used in the food industry generally, more specifically also in describing wines, not just in coffee-making. Likewise, I discovered that "animal" is used in English too to describe certain wines. I think Yolanda is a specialist and so she probably has a useful word or two to say on this one.

This site might provide inspiration (www.wineaccess.com)

1 - http://www.wineaccess.com/expert/tanzer/article.html?content...

1998 Domaine du Galet des Papes Chateauneuf du Pape 89-91
Full deep red. Port-like aromas of raspberry liqueur, smoke and roasted herbs; classic grenache surmaturite. Lush, superripe and full in the mouth; impressive texture and depth. Gives an impression of strong alcohol and low acidity yet manages to maintain its balance. The tannins are buried in fruit on the very ripe, impressively long finish. Late torrefaction notes of roasted coffee and milk chocolate.

2 – http://www.wineaccess.com/expert/tanzer/article.html?content...

Clos Saint Michel Chateauneuf du Pape 89-92

Full deep red-ruby. Extroverted aromas of roast coffee, dark chocolate, mocha, animal fur and smoke; strong torrefaction notes. Rich, deep and generous, with a compelling sweetness of fruit and a lush, pliant texture. Finishes with firm but sweet tannins and a note of dark chocolate. Perfectly showcases the superripeness of the vintage.

3 - http://web.veronafiere.it/cgi-wine/f_cantina_t?codice=FRANCE...

Hermitage 1991
Another lovely, deep rich colour. Nose is full of ripe. Red fruits, just delicious. In the mouth again loads of fresh, full, ripe fruits with some flavours of torrefaction and cocoa. Good balance and although not a great vintage, will certainly be very fine with none of the rough edges or unripe flavours that one can find in this vintage.

4 – www.bacchusimportersltd.com/assets/pdfiles/sellsheets/dugat...

1999 Domaine Bernard Dugat Py Mazis Chambertin
91-94. Saturated full ruby. Reticent, roasted aromas of blackberry and game. Juicy, very intensely flavored and folded in on itself; strong torrefaction note of bitter chocolate. Less fleshy today than the Charmes but still possesses a remarkably silky texture for such a powerful wine. Finishes very subtle and long, with building but ripe tannins.

5 - http://www.chapoutier.com/chapoutier/gb/vins/cap_beates_rg.h...

Color : Strong red.
Noze : Complex with a beautiful specific gravity. Different touches characterise this wine : animal, macerated black fruits and torrefaction.
Mouth : Clear and straightforward, giving flesh and volume to the wine. Well-constituted, with tannins. Best served between 8 and 10°C.

6 - http://www.fifevineyards.com/fife/accolades/carignane.html

"At first rich with a simple cherry, sassafras and cola nut interaction of fruit and wood, torrefaction close to the scent of roasting coffee builds with air, the wine developing greater complexity as the flavors take on more detail. Order a bottle with bistro foods."

7 – http://b.reny.free.fr/Croix-du-Casse.htm

Château La Croix du Casse 1995 tasted on the 01/09/2000.

Deep garnet robe tinged brick-red with "tears" running down the inside of the glass.
The first sniff is reminiscent of a bunch of red roses which develops into a bouquet of perfumes : balsam, spice and sandlewood, cloves and mint.
The second sniff conjures up vanilla ice cream and torrefaction. Behind this symphony of smells is a rich, concentrated layer of silky velvet which makes you want to taste it.

8 - http://www.wineanorak.com/tstlou.htm

Fife Cuvee Max 1994, Napa
Opaque black purple. Highly concentrated. Smoky, slightly animal nose. Mid palate is missing. Sweet with lots of tannin. I guessed Petite Sirah or Alicante Bouschet.

9 - http://www.brentwoodwine.com/enjoy/tasting.html

"While some many people in the tasting likewise found this to be highly complex and potentially great wine, some were put off by the animal-barnyard notes."

10 - http://www.villagecorner.com/notesmy1.htm

Graham Beck The Ridge Robertson Shiraz - Dark and solid. Black fruit of shiraz, oaky intricacies, bitter chocolate, anise, warm spices, Cape animal nuances./ Chocolate, tobacco, smoke, spice. Empyreumatic aromas of a warm growing region. Hefty build. A keeper. 16.4+

Nikki Scott-Despaigne
Local time: 06:42
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 4431
Grading comment
Thanks a lot NikScot - excellent references - I was surprised too about torrefaction being used in English, but this is great for me as the word occurs constantly in my translation!
Login to enter a peer comment (or grade)

1 hr
roasting


Explanation:
torrefaction means roasting


    Reference: http://www.granddictionnaire.com
bharg
India
Local time: 11:12
Native speaker of: English
PRO pts in pair: 94
Login to enter a peer comment (or grade)

1 hr peer agreement (net): +1
aroma of roasting coffee...


Explanation:
Why not go for poetic, if it's describing something as subjective as wine? I agree about the '...mingling with animal hints' -- why no? Wet dog?!

Tony M
France
Local time: 06:42
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 14160

Peer comments on this answer (and responses from the answerer)
agree  Lucien Marcelet: I like poetic...toorefaction is exclusively used for coffee and that's what's meant here....as for 'animal hints' I do
6 hrs
Login to enter a peer comment (or grade)

3 hrs peer agreement (net): -1
aroma of roasting mixes with animal tones


Explanation:
ANIMAL:
Qualify the whole of the odors of the animal kingdom: musk, venaison, leather..., especially frequent in the old red wines.

TORREFACTION: is a term used most often in French, so it would be better to use roasting instead.
HTH
-Poornima


    Reference: http://www.chez.com/bibs/aglo.html
Poornima Iyengar
Local time: 11:12
Native speaker of: English
PRO pts in pair: 174

Peer comments on this answer (and responses from the answerer)
disagree  Nikki Scott-Despaigne: I was surprised but came across a host of apparently reliable orig. lang. sites using 'animal' and 't.faction' in wine.
2 hrs
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15 hrs
toasty flavors mixed with wilder overtones?


Explanation:
"parfum" can also mean flavor, .e.g, in ice cream; "animal" can also imply savage, which seems a bit strong for a Côtes du Rhone.

Guy Bray
United States
Local time: 21:42
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 819
Login to enter a peer comment (or grade)




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