I often hear, when the conversation turns to wine and its analysis, that guests remark: they don’t understand what Wine Experts and Winemakers are babbling about when they describe wine.
Where does this “nonsense” come from, the claim that wine smells like vanilla, strawberry, tallow, or cherries? How could that be? After all, wine is nothing more than alcohol and sugar nothing else right?
I must admit, I sometimes roll my eyes at such comments, but I always strive to respond calmly, kindly, and knowledgeably, because I know that understanding this isn’t always easy.
But if we think about it: when we eat an apple, a strawberry, or an orange, we perceive their aromas and flavors without analyzing them in detail. We take it for granted that an apple tastes like an apple, and an orange like an orange yet this, too, is not as simple as it seems.
Understanding aromas is essential in wine analysis, as it helps to identify the wine’s origin, condition, and aging potential. Moreover, wine is not just alcohol and sugar it also contains acids (various types of acids) and numerous compounds that come from different sources and are influenced by a multitude of factors.
For instance, the timing of the grape harvest, the processing methods, the fermentation, and the aging process all play a crucial role. These factors release aromatic compounds that shape the way we perceive the wine.
And yes, our perception can also be influenced by our physical and mental state such as what we have eaten or drunk before
tasting. Wine is a highly complex product rich in color, taste, and aromatic compounds, constantly evolving over time. A wine’s aroma and flavor are not the same when freshly bottled as they are years later. When we
open an aged bottle, we are often surprised by how different it has become compared to when we first tasted it. But where do these aromas come from, and how are they classified?
The Origins of Wine Aromas: Three Main Categories
Primary Aromas
These aromas originate directly from the grapes and are primarily determined by the grape variety. Primary aromas give wine its fruity, floral, or vegetal characteristics. For example, Muscat grape varieties exhibit intense grape and lychee aromas, while Sauvignon Blanc is known for its distinctive elderflower and green pepper notes.
Secondary Aromas
These aromas develop during fermentation, shaped by yeast and bacteria. During alcoholic fermentation, yeast produces various esters and volatile compounds that create fruity and floral notes. Malolactic
fermentation often part of the aging process for both white and red wines can contribute buttery, creamy, or yogurt-like aromas.
Tertiary Aromas
These develop during aging, whether in barrels or bottles. Oak aging can impart complex aromas such as vanilla, roasted nuts, cocoa, or smoky notes. Long-term bottle aging can further develop what is
known as „bouquet” aromas, including leathery, tobacco, earthy, or dried fruit characteristics. Analyzing a wine’s aroma is not only key to identifying its type and origin but also plays a crucial role in assessing its development and overall condition.
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