Aroma

Aroma refers to the smell of a wine, perceived by the nose before tasting and through retronasal olfaction while the wine is in the mouth. Aroma is a major part of flavour perception and helps identify grape varieties, wine styles, fermentation characteristics and bottle development. In everyday wine language, “aroma” is often used to describe all the smells present in a wine.

Primary, secondary and tertiary aromas

• Primary aromas: associated mainly with the grape, including fruit, floral, herbal and spice notes.
• Secondary aromas: developed during fermentation and winemaking, such as yeast, brioche, butter and oak-derived notes.
• Tertiary aromas: developed through maturation and bottle ageing, such as leather, tobacco, nuts, honey and forest floor.

How to assess aroma

Smell the wine before swirling to identify its initial aromatic intensity. Swirl gently to release more volatile compounds, then smell again. Notice the main aroma families, their intensity, complexity and whether the wine seems fresh, mature, oxidative or faulty.

Aroma versus bouquet

In traditional tasting language, aroma may refer to grape- and fermentation-derived smells, while bouquet is sometimes reserved for complex aromas developed through ageing. Modern usage often treats aroma as the general term for all wine smells.

Example: the lime and green-apple notes of a young Riesling, the blackcurrant of Cabernet Sauvignon and the brioche of a lees-aged sparkling wine are all aromatic characteristics.

Chef’s tip: smell the wine before tasting and again after swirling. Aroma can reveal faults and help guide food pairing, but it should be considered alongside palate, structure and finish.