Wine aromas

What happens when we instinctively take a glass of wine to the nose? Immediately our olfactory memory associates the wine aromas with elements that are familiar to us. Some memories are evoked as soon as we feel certain aromas.

But what is the aroma?
A wine's aroma is a natural organic substance present in wine. In more technical terms, wine fragrances are detected directly through the nose or by the retronasal smell (when the wine is in the mouth).

Recognizing the aromas of wine is not an easy task. We will be able to feel the simplest and most prevalent ones, but only with practice we will accurate our sense of smell.

All wines have their aromas which come from the grape variety, fermentation method and ageing process. But, let's see the correct classification.

Primary aromas
Primary aromas come from the grape variety or mixture of grape varieties. Derive from the grapes themselves and, of course, from their terroir, climate and the harvested ripening point. Primary aromas can be fruity, floral, vegetable and/or mineral.

We cannot detect all the primary aromas. Some, are connected to other compounds that prevent them from floating up to our noses. These hidden aromas need time to be released so some wines can become even more aromatic over time.

Secondary aromas
They result from the first and second fermentation processes, mainly due to the action of the yeast metabolism. The fermentation method and the type of yeast both influence the development of this type of aroma.

The aromas released by alcoholic fermentation can smell of wine, apple, tropical fruits, red fruits, bread crumbs, biscuits, yeasts and others.. Malolactic fermentation bacterias release buttery and creamy aromas, of milk, yoghurt and cheese, roasted, spicy and even nutty aromas.

Secondary aromas are the result of human wines intervention so, the wines with low oenological intervention, and the use of indigenous yeasts, have little presence, or even absence, of these aromas. They tend to concentrate their aromas on the primary group.

Typically, aromatically neutral wines have a predominant presence of secondary aromas.

Some experts consider that: aromas from the winemaking process, as, for example, the contact of wine with must, should also be classified as secondary.

Tertiary aromas or bouquet
They come from the ageing and evolution of wines. They are also called bouquet, as they are rich and enveloping aromas acquired over time.

When the wine ages in the bottle, vats, or barrels, chemical reactions occur that contribute to this tertiary aroma layer. The oxidation that occurs in wines, in the case of ageing in barrels or amphora, also releases these aromas, as well as the compounds released by the wood itself. But it is above all the time the wine remains in the bottle that contributes to the development of this layer of aromas.

Only great wines have the capacity to develop their aromatic bouquet, and they have to spend several years in the bottle to reach their full potential, developing exceptional aromas of maturation.

The long shelf life is accompanied by the loss of varietal and fruity aromas but brings aromatic complexity and softness.

Aged red wines can develop aromas of game, leather, truffle, cigar box, tobacco, tar, smoke, cedar, resin and mushroom, to name just a few.

Aged white wines can develop aromas of nuts, mushrooms and others.

Aromatic flaws or defects
A wine can also have aromas considered to be defects. Its presence, in addition to being unpleasant, also hides other wine aromas. It is the case, for example, of TCA, commonly called corking wine, or sulfur aroma or burnt rubber caused by lack of oxygen (reduction). If excessive, oxidation can also lead to aromatic faults such as acetone, nail varnish and vinegar.

Among these aromas, considered flaws, the most controversial is undoubtedly brett. Caused by a type of yeast that settles in the barrels, it originates aromas of leather, horse sweat and, worst cases, stable. However, some experts consider this aroma, if not excessive, can be an aromatic quality. 

Wine aroma wheel
To facilitate the identification and communication of wine aromas, the chemistry, Ann C. Noble developed the Wine Aroma Wheel – a chromatic pie chart with the principal aromas we can find in wines including, aromatic flaws.

With the Wheel of Aromas, Ann standardized the terminology used, both by professionals and amateurs, of the different categories and the countless aromas we can find in wines. Currently, there are several versions of these aromatic wheels.

In addition to this classification, professionals also analyze aromas by aromatic intensity, persistence, complexity and originality.

How to identify aromas
To recognize wine aromas, we must do it with delicacy. If we inhale heavily, we will probably only smell the alcohol.

To help the wine release its aromas, we can gently swirl the wine in the glass, but we should never do this in sparkling, as not to eliminate the bubbles that are the aromatic vehicle for this style of wine.

The wine aromas range is enormous, but now that you know the three types of aromatic layers you can find, have fun tasting and guessing the countless fragrances, from the simplest to the most complex. In the end, read the wine's technical sheet to complete your olfactory and taste experience. Above all, continue to learn and discover new wines, tasting, tasting and tasting…