Primary? Secondary? Tertiary? Aromas 1-2-3
In wine tasting, aromas are categorized into three main types:
Primary Aromas
Source: These come directly from the grapes themselves and are present after fermentation.
Characteristics: Typically fruity, floral, or herbaceous. For example, you might detect aromas like citrus (lemon, lime), stone fruits (peach, apricot), or green notes (grass, bell pepper).
Significance: They reflect the grape variety and the conditions under which it was grown.
Secondary Aromas
Source: These are created during the winemaking process, particularly through techniques like fermentation and aging in oak barrels.
Characteristics: Common descriptors include vanilla, toast, and buttery notes from malolactic fermentation.
Significance: They add complexity to the wine and can enhance or complement the primary aromas.
Tertiary Aromas
Source: Developed during the aging process, whether in barrels or bottles.
Characteristics: Often more complex and can include aromas like leather, earth, nuts, and dried fruits.
Significance: Tertiary aromas indicate the wine’s age and maturation, reflecting how it evolves over time.
Understanding these aromas helps tasters appreciate the wine’s complexity and quality!
Aroma Kits
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