Nose is the wine-tasting term for the smell or aromatic profile of a wine, and it can also refer to the act of smelling the wine. The nose is assessed before tasting and again after swirling, when more volatile aroma compounds are released. Aroma contributes strongly to flavour perception and can reveal grape character, winemaking choices, bottle development and possible faults.
Begin by smelling the wine without swirling, noting its initial intensity and main aroma families. Swirl gently to increase the wine’s contact with air, then smell again. Short, repeated sniffs can be more useful than one long inhalation. Note fruit, floral, herbal, spice, oak, fermentation and ageing characteristics.
Wine aromas may be described as citrus, orchard fruit, red or black fruit, floral, herbal, spice, earthy, mineral, smoky, nutty or savoury. Some aromas can also indicate faults, such as damp cardboard from cork taint, vinegar from excessive volatile acidity or rotten egg from strong reduction.
The nose describes aromas detected by smelling the wine before tasting. The palate describes the sensations and flavours experienced in the mouth, including retronasal aromas, sweetness, acidity, tannin, alcohol, body and finish.
Example: a tasting note may describe a wine with a nose of ripe cherry, violet and spice, followed by a dry palate with firm tannin and a long savoury finish.
Chef’s tip: assess the nose before and after swirling. A wine may reveal different aromas as it opens, and a fault can be easier to detect before tasting.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
