Aroma
Beginner Tasting & SensoryDefinition
Scents derived from the grape variety itself, as opposed to bouquet.
In Depth
Primary aromas come directly from the grape — fruity, floral, and herbal notes. They are most prominent in young wines. As wine ages, primary aromas evolve into secondary aromas (from fermentation) and tertiary aromas (from aging). Swirling the glass releases volatile compounds, intensifying the aromatic experience.
Related Guides
- Sauvignon Blanc: Crisp, Fresh, and Vibrant
- Gewürztraminer: The Bold, Aromatic White of Alsace and Beyond
- Viognier: The Golden, Perfumed White of Condrieu and the New World
- White Wine and Seafood: Beyond the Basics
- Middle Eastern Cuisine and Wine: Ancient Flavors, Modern Pairings
- African Cuisine and Wine: From Cape to Cairo
- Holiday Dinners and Wine: A Seasonal Pairing Guide
- Dessert and Wine Pairing: The Sweet Finish
- Cooking with Wine: Techniques, Rules, and Common Mistakes
- How to Taste Wine Like a Professional
- The Wine Aroma Wheel Explained
- Wine Certification Paths: WSET, CMS, and Beyond
- Vertical Tastings: Exploring a Wine Across Vintages
- Horizontal Tastings: Comparing Wines Side by Side
- Wine Journalism: Writing About What You Taste
- Alcohol-Free Wine: Technology, Taste, and the Growing Market
- Mindful Drinking: How to Develop a Healthier Relationship with Wine
Details
- Category
- Tasting & Sensory
- Difficulty
- Beginner