When it comes to tasting wine, the nose is where the magic begins! Swirling the wine releases a bouquet of aromas, and getting your nose into the glass is essential. First, assess the condition of the wine—you’re looking for any faults. Common culprits include TCA (which gives a damp cardboard smell), reduction (think rotten eggs), and oxidation (which can smell like toffee or honey).

Next, intensity matters! If the aromas are immediately noticeable when you sniff, they’re pronounced; if you have to work for them, they’re light.

As you explore, you’ll encounter different types of aromas: primary (from the grapes), secondary (from winemaking processes like oak aging), and tertiary (from aging in the bottle). Diving into these categories helps you identify specific scents, whether they’re fruity, floral, or earthy.

Don’t forget development—if a wine predominantly has primary aromas, it’s youthful; if it has a mix, it’s developing; and if it’s all about those rich, complex tertiary aromas, it’s fully developed. Over time, aromas can evolve, making your tasting experience even more interesting.

4 Areas of observations from the nose

1. Condition

Check for any faults! Look out for TCA (that musty cardboard smell), reduction (think rotten eggs), or oxidation (that overly brown, stale vibe). Common Wine Faults

2. Intensity

How strong are those aromas? Are they pronounced, medium, or light? It’s like a sniff test — the more pronounced the aroma, the more exciting the wine!

3. Aroma Characteristics

This is where you get to show off your fancy vocabulary! Identify primary aromas (like fruity or floral notes), secondary aromas (think oak or buttery scents), and tertiary aromas (the complex, aged smells).

4. Development

Wines can be youthful (fresh and fruity), developing (a mix of aromas), or fully developed (rich and complex). It’s like aging wine is a beauty treatment!

So, next time you pop a bottle, channel your inner sommelier, swirl, sniff, and savor those aromatic layers. Happy tasting!