Decoding the aromatics of wine: an olfactory journey through the allure of vintages

For centuries, wine, a perennially celebrated beverage, has captivated and intrigued experts and enthusiasts alike due to the complexity of its organoleptic characteristics. Prominently amongst these features stands the aroma - the distinctive fragrance emanating from wine that tantalizingly teases our taste buds and simultaneously unveils precious insights into numerous attributes of the wine. In this in-depth exploration, we embark on a journey through the diverse spectrum of aromas present in our favorite vintages, systematically classified into primary, secondary, and tertiary categories or 'bouquet'.

Primary Aromas: the initial tryst with wine

Upon bringing a glass of wine close to our nose, the primary aromas are the first to greet us. These originate from the grape varietals used, the maturity level of the grape, and are especially dominant in young wines. These aromas can be broadly categorized into fruity, floral, and vegetal notes.

Fruity aromas encompass a wide range of scents reminiscent of various fruits - citrus, tropical fruits, red and white fruits, stone fruits, nuts, and dried fruit. Each of these unique fragrances is indicative of specific grape varieties and particular climates, serving as keys to identifying the origin and type of wine we are savoring.

Floral aromas, on the other hand, evoke the perfume of flowers such as hawthorn, acacia, honey, orange blossom, roses, or violets. These fragrances can be detected in different types of wines, notably in white varieties like Riesling, Gewurztraminer, or Moscatel.

Lastly, vegetal aromas transport us to the familiar scents of a garden or scrubland, with hints of green pepper, fennel, rosemary, thyme, oregano, hay, or cinnamon. These aromatic nuances can help us recognize Mediterranean red wines, and white wines from Moscatel, Riesling, or Gewurztraminer, amongst others.

Secondary Aromas: the complexity of fermentation

The act of swirling a glass of wine liberates secondary aromas, which provide valuable insight into the fermentation processes undergone by the wine. Chiefly amongst these aromas are bakery-like notes that originate from alcoholic fermentation and recall the smell of fresh bread, brioches, or yeast. Lactic aromas, such as butter, yogurt, cheese, or hazelnut, primarily found in white wines, arise from the transformation of malic acid into lactic acid. These secondary aromas can be appreciated in wines like Chardonnay, sparkling wines like Champagne or Cava, as well as some young reds made with Cabernet or Merlot.

Tertiary Aromas: the unique touch of oak aging

Tertiary aromas, also known as the 'bouquet', are the outcome of the processes that the wine undergoes during its time in oak barrels. These can be classified into empireumatic, woody, and spicy aromas.

Empireumatic aromas originate from substances exposed to direct fire and can come from the toasting of the barrel. These include cocoa or chocolate, toasted bread, and roasted nuts. These scents are primarily associated with mature reds made from Cabernet, oaked Chardonnay white wines, and traditional wines from Sherry or Porto.

Woody aromas include scents such as cedar, a characteristic pencil-shavings aroma found in wines made with Cabernet Sauvignon; balsamic notes from pine or eucalyptus resins noticed in red wines matured in wood; and licorice, derived from wood and linked to Cabernet Sauvignon or Merlot varietals.

Lastly, spicy and aromatic plant fragrances encompass scents like cinnamon, pepper, vanilla, coconut, clove, nutmeg, or ginger. These aromas often appear in wines aged in wooden barrels and can be found in varieties like Syrah, Cabernet Sauvignon, Tempranillo, Chardonnay, and more.

Navigating the world of wine aromas is akin to an enthralling olfactory expedition, enabling us to appreciate the complexity and richness of this timeless beverage. Understanding the diversity of aromas enhances our sensory experience, enriching the sheer pleasure of imbibing wine.