In wine tasting, it is very important to be able to appreciate the aromas that emerge from the glass.
It is through these aromatic notes that one can obtain information on the grape variety, the influences of the valley from which it comes, the vinification method or whether it is young or has been in bottle for a long time. The fruity and floral notes are those that can be perceived at first, but there are also aromas of rubber, chocolate, coffee and many others. It remains to be seen where they come from and what do they depend on.
Grapes produce flavor components at all stages of growth and ripening. The same applies to the winemaking process, including its storage in barrels and in the bottle. Wine aromas can be classified into three categories, depending on the stage at which they were synthesized.
The first is that of the primary aromas, closely linked to the terroir. Each grape variety has aromas which characterize it and which are specific to the grape variety. The climate, the growing area and the composition of the soil influence it by giving a particular character to the fruit or the must. In this category, floral, fruity, vegetal and mineral aromas predominate.
The secondary aromas come from the alcoholic fermentation and depend on the type of yeast and the conditions allowing the fermentation. In particular the notes of caramel, yeast of toasted bread. Milky notes like butter and cheese are those that come specifically from malolactic fermentation.
Finally, the tertiary or "bouquet" notes are those obtained after fermentation. During its aging in barrels and aging in the bottle, the wine develops its final aromatic level.
At this stage the aromas are more complex and include aromas of wood or firewood, nuts, various fruity and floral aromas, and hints of chamomile, vanilla, chocolate, skin, leather, honey smoked, tobacco or coffee.
