What term is used to describe the layers of smells and aromas perceived in an aged wine?
Aroma of wine black currant with Cabernet Sauvignon. These are smells that are commonly associated with a young wine. As a wine ages, chemical reactions among acids, sugars, alcohols and phenolic compounds create new smells that are known as a wine's bouquet. These can include honey in an aged Sauternes or truffles in a Pinot noir. The term bouquet can also be expanded to include the smells derived from fermentation and exposure to oak. In Burgundy, the aromas of wines are sub-divided into three categories-primary, secondary and tertiary aromas. Primary aromas are those specific to the grape variety itself. Secondary aromas are those
Aroma of wine Aroma of wine The aromas of wine are more diverse than its flavors. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-sourness, bitterness, saltiness, sweetness and savoriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavor present in wine are derived from aroma notes sensed by the olfactory bulb. In wine tasting, wine is sometimes smelled before being drunk in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which