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Wine Aromatics

Ever read a wine description that goes something like this: “A firm, linear red, featuring black cherry, black currant, leather, tobacco, and tar notes on a dense frame” and wonder, Are winemakers adding cherries and tobacco to the wine? While wine descriptors might read like a recipe, the answer is 'no.'

The aromatics coming from your glass of wine come from aroma compounds. Wine aromas are divided into three types: primary, secondary, and tertiary.

Primary aromas come from the grapes themselves, and vary by the type (or variety) of grape and by the climate in which the grapes are grown. Typical primary aromas include fruit, floral, and herbaceous notes.

Secondary aromas are the direct result of the fermentation method used to make wine. The aromas that come through during this process are due to the barrel maturation, which can include scents that are spicy, buttery, or have vanilla undertones.

Tertiary aromas are the result of the wine’s aging process. During this time, the wine will develop and balance its flavors, making for more in-depth and multifaceted characteristics.


Posted by WOMP on Mar 01 , 2017 - 07:59 am

Tags:   Education  Local Flavor  Winemaking Info 

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