Secondary Aromas

Secondary aromas are aromas that develop during fermentation and winemaking, rather than coming directly from the grape variety. They can arise from yeast activity, malolactic fermentation, lees contact, oak ageing and other cellar techniques. Secondary aromas contribute to a wine’s style and texture, and can range from subtle to pronounced.

Common sources of secondary aromas

• Yeast fermentation: can produce aromas of bread dough, pastry, fresh yeast and fermentation-derived fruit esters.
• Lees ageing: contact with dead yeast cells can add brioche, biscuit, bread, cream and savoury complexity.
• Malolactic fermentation: converts sharper malic acid into softer lactic acid and can contribute buttery or creamy notes.
• Oak maturation: can add vanilla, toast, clove, smoke, coconut and spice, depending on barrel type and use.

Secondary versus primary and tertiary aromas

Primary aromas are associated with the grape itself, such as citrus, berry, floral and herbal notes. Secondary aromas arise from fermentation and winemaking. Tertiary aromas develop during maturation and bottle ageing, such as leather, tobacco, nuts and forest floor.

Examples and food pairing

A traditional-method sparkling wine may show brioche and biscuit from extended lees ageing. A barrel-fermented Chardonnay may show vanilla, toast and spice, while malolactic fermentation can contribute a creamy or buttery impression. These characteristics can complement richer seafood, poultry and cream-based sauces.

Example: a barrel-fermented Chardonnay with toast and vanilla notes can pair with roast chicken or lobster in beurre blanc.

Chef’s note: secondary aromas are winemaking characteristics, not automatically faults. Their intensity should support rather than overwhelm the grape and wine’s overall balance.