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You are in: What Wine Is / Aroma
   
Aroma

The first impression to describe is that of the intensity, persistence and general quality of the aromas or "nose". The second stage involves noting the general character of the nose. The final stage consists in identifying specific aromas.

Intensity
Is described on a scale from "powerful" or "penetrating" to "light" or "barely perceptible". Immature wines in which the aromas are have not yet deveiloped are said to be "closed".

Persistence
Persistence refers to the length of time the aroma remains in the nasal cavity. Some odours linger and others are fleeting, sensed only for an instant.

Quality
Generic words to describe the aromas of a wine are

Rich/broad: to denote full and complex aromas


Well-defined: for aromas which are pronounced and clearly identifiable


Clean: for aromas free of extraneous or defective odours


Elegant: to denote ba1ance and refined character; for top quality wines


Coarse: lacking in basic quality


Defective: marked by unpleasant extraneous or unidentifiable odours.


Character
Basic terms to describe the character of primary and secondary aromas are,

Aromatic: with marked primary or varietal aroma


Vinous: with the strong fermentation odours of very young, immature wine


Fruity: with the dominant fresh fruit aromas of young wines


Floral: reminiscent of flowers or blossoms.

The term "bouquet" refers to tertiary aroma, the complex odours which develop in quality wines aged in wood and refined in bottle.
Recognition
Specific odours in wine are generally identified by association with other smells familiar in the natural world. Certain aromas are typical of different types of wine.
Aromas in young white wines commonly include,

Fresh fruit: apple, pear, peach, apricot, citrus


Flowers: acacia, mimosa, elder, lilacs, broom, hawthorn, jasmine


Miscellaneous: bread crust, boiled sweets.


More mature white wines often have the aromas of,

Tropical fruit: banana, pineapple, mango


Dried fruit and nuts: figs, raisins, hazlenuts, pine nuts, toasted almonds


Miscellaneous: vanilla, caramel, honey, resin or tea.


Young and aromatic red wines commonly have aromas which include,

Red fruit/ berries: cherries, currants, raspberries, strawberries


Flowers: violets, rose, iris, jasmine.


For mature red wines references are often to

Dark fruit/berries: blackcurrants, blackberries, plums, mulberries


Spices: cinnamon, cloves, nutmeg, anise, pepper, liquorice.


Miscellaneous: vanilla, caramel, honey, resin or tea.


Older, more evolved red wines often have complex aromas likened to,

Animal scents: leather, fur, game 


Spices: cinnamon, cloves, nutmeg, anise, pepper, liquorice.


Miscellaneous: chocolate, vanilla, toasted coffee, tar, resin, moss, undergrowth, sandalwood or truffles