Aromas are the essential part of olfactory tasting, the "nose" of wine, but aromas also play an essential role in tasting, the "mouth" of wine. In short: the lexicon you can use to describe your tasting sensations.
The eye, the nose, the mouth, the three stages of tasting each correspond to the use of one of our senses. But let's not be mistaken, during the tasting, it is by far our olfactory organ that is the most solicited!
Our olfactory bulb is of course used to perceive the odors of the wine when we study the nose, but it is also stimulated to perceive the aromas of the wine when we have it in our mouth. Indeed, the tongue can only distinguish 5 tastes: salty, sweet, bitter, acid and umami.
And it is thanks to the famous retro-olfaction that we "go up" the aromas of the mouth to the olfactory bulb. We strongly advise you to practice retro-olfaction, the change in perception is immediate and you will smell more aromas and more strongly.
The aromas you smell come from three characteristics/stages in the life of the wine: the grape variety, the fermentation and the aging.
Just as there are many varieties of apples, each with different taste characteristics (such as Granny, Golden, Pink Lady, etc.), there are also many varieties of wine.), there are many varieties of grapes, called "varietals". Each grape variety (Muscat, Chardonnay or Riesling) has its own characteristics, especially aromatic.
For example,Gewurtztraminer, a highly aromatic grape variety will be known for its rose and lychee aromas. Conversely, other grape varieties, such as Riesling or Chardonnay, are less aromatic and different terroirs will give distinct aromatic expressions.
The trick: often, the fresh fruit aromas are directly the expression of the grape variety and therefore considered as primary aromas.
The fermentation processis quite complex and we will not go into details today. In a nutshell, fermentation is the process of turning "grape juice" into "wine" by transforming sugar into alcohol using yeast.
Of course, fermentation is a much more complex reaction than it seems and the aromatic molecules evolve at this stage. The choice of yeast is fundamental to the development of specific aromas. Remember the Beaujolais nouveau banana, it was a specially selected yeast that was responsible for this particular taste!
As you can imagine, the development of the wine's aromas does not stop once the fermentation is over. Otherwise, what's the point of aging it...
Both during the maturation (in oak barrels for example) and then during its aging in the bottle, new aromas will appear (beeswax for white wines for example, mushrooms in the case of red wines, etc.).
Great wines can improve with age and develop a very complex palette of aromas. But beware, each wine has a shelf life and the vast majority of wines will be drunk within five years of harvest.
The world of wine aromas is very rich and complex. To recognize these aromas more easily, look first for the "family" to which they belong (is it a flower, a red fruit ...).
Green plant : grass, elder, boxwood, broom, ivy, fern, moss, blackcurrant bud, bell pepper
Dry plant : hay, burnt grass, tobacco
Aromatic plant : sage, thyme, savory, mint, aniseed, fennel
Mushroom: fresh yeast, dead yeast, fresh mushroom, truffle, humus, undergrowth
The vegetal aromas called "green" are often associated with wines whose grapes have not reached maturity. Of course it is difficult to make a general rule. Where the green bell pepper aroma can be seen as a "defect" of maturity, the red bell pepper aroma is a guarantee of nobility in great red wines...
Fresh flowers : rose, rosehip, hawthorn, honeysuckle, violet, peony, iris, narcissus, orange blossom, acacia, carnation
Dried flowers: wilted roses
Blind tasting tip: the Gewurztraminer grape variety is characterized by its pronounced rose aromas.
Fresh red fruits : grape, red currant, strawberry, raspberry, cherry
Fresh black fruits : blueberry, blackcurrant, wild berries
Exotic fruits : pineapple, lychee, mango
Stone fruits : plum, mirabelle, guigne, sloe, peach, apricot
Citrus fruits : lemon, mandarin, orange, grapefruit Citrus peels and candied fruits : orange peel
Cooked fruits : compote, fruit jam
Dried fruits : prune, almond, bitter almond, hazelnut, walnut, raisin, fig, dried apricot, dried banana, date
Aromas of jammy or stewed fruits come from very ripe grapes that have seen a lot of sun. We find these aromas of prunes, strawberry compote ... in the red wines of southern France (in the Languedoc or Roussillon for example)
Pepper, green pepper, paprika, licorice, parsley, chervil, coriander, cinnamon, cloves, nutmeg
Dry wood, bark, oak, cedar, exotic wood
Woody aromas are more or less noble (wood chips "wood" the wine without much nuance...). The "cedar" aromas are the mark of certain great Bordeaux wines.
Balsam, resin, pine resin, fir, thuja, incense, turpentine, camphor, varnish, eucalyptus
Burnt, smoked, grilled, soot, tar, coffee, grilled coffee, cocoa, toasted bread, tobacco, chocolate
Fresh meat, roast juice, leather, fur, game, venison, smoked meat, musk
Honey, caramel, vanilla, chocolate, praline, almond paste, English candy
Butter, beer, brioche, sourdough, yeast, bread, cider, cheese, wheat
As their name indicates, fermentative aromas are secondary aromas, directly linked to fermentation. The great white wines of Burgundy, which ferment for all or part in barrels, are typically marked by buttery, brioche-like aromas.
Hydrocarbon, naphtha, petroleum, flint, graphite, chalk
Even if a smell of "petroleum" may seem a strange idea in a wine, it is nevertheless the mark of great Rieslings aged 10 years or more...
Acetone, alcohol, detergent, light taste, hydrogen sulfide
These unpleasant aromas are generally associated with defects in the wine.