Grapie, you're at a dinner party. Jenny over here keeps talking about the refreshing aromas in her wine, while Carol can't shut up about the complex bouquet. We are just smelling wine! How can their be two ways to describe it? Yes, it's confusing Grapie! Were going to break it down, so next time when you appreciate wine, you'll know exactly what to say.
The word “aroma” can be better described in these three categories.
Premier aromas, Secondary aromas and Tertiary aromas (which is also the wine’s Bouquet.)
Primary and Secondary aromas are directly gained from the grapes juice and the actual wine making process. Each grape variety brings unique flavors and aromas to a wine. With the making process, the type of yeast used and fermentation temperature will add certain aromas and fade others in the young wine. Think delicate floral and fruity notes.
The bouquet (Tertiary aromas) originates from the post fermentation process i.e. wine aging in oak barrels, or in bottles. Bouquet notes that you will pick up include; vanilla, hazelnut, toasted almond, coffee, caramel, dark chocolate and smokiness to name just a few.
So Grapie, next time you appreciate wine on the nose, try and pick up the light floral and fruity notes that you would find in younger wines. These are the aromas. Then also try and pick up the mature bouquet of the wine that will come out to play in older wines that had time to age.
The Winey Blog
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