Primary Aromas

Primary aromas are the aromas associated mainly with the grape variety and the fruit used to make the wine. They are often most evident in young wines and can include fruit, floral, herbal, spice and green-vegetal notes. Primary aromas help identify grape varieties and can provide clues about climate, ripeness and growing conditions, although they are not definitive proof of origin.

Common primary aroma groups

• Citrus and orchard fruit: lemon, lime, apple, pear and quince.
• Stone fruit: peach, apricot and nectarine.
• Red and black fruit: cherry, raspberry, strawberry, blackberry, cassis and plum.
• Floral: rose, violet, orange blossom and jasmine.
• Herbal and green: fresh herbs, grass, bell pepper and tomato leaf.
• Spice: pepper, anise and other variety-associated aromatic notes.

Examples by grape variety

Sauvignon Blanc may show gooseberry, lime and fresh-cut grass; Gewürztraminer may show lychee and rose; Syrah can show blackberry, violet and black pepper; and Cabernet Sauvignon may show cassis and blackcurrant. The actual profile depends on site, vintage, ripeness and winemaking.

Primary versus secondary and tertiary aromas

Primary aromas come mainly from the grape. Secondary aromas develop through fermentation and winemaking, such as brioche, butter and oak-derived notes. Tertiary aromas develop during maturation and bottle ageing, such as leather, tobacco, nuts and forest floor.

Example: the lime and green-apple notes of a young Riesling or the blackcurrant character of a Cabernet Sauvignon are commonly described as primary aromas.

Chef’s note: primary aromas are useful for understanding grape character, but a tasting note should also consider the wine’s structure, balance and development.