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Aroma and Flavor

 

Other then the grape's natural characteristics, lies a wide range of aromas produced by bacteria, production methods and oak barrel aging. The following descriptions are general categories illustrating the wide range of aromas that can be found in a glass of wine.

 

Fruity

* Citrus, berry, tree fruit, and tropical. - Grapefruit, lemon, blackberry, raspberry, strawberry, plum, cassis, cherry, apricot, peach, apple, pineapple, melon, banana

* Dried fruit or cooked fruit- Dried/cooked Jam, stewed plum, raisin, dried prune, fig, apple, pineapple

 

Herbaceous Dried, fresh

* Grass, eucalyptus, mint, menthol, hay, straw, green and black tea, tobacco

 

Vegetal Fresh, canned/cooked

* Bell pepper, green beans, asparagus, green olive, black olive

 

Nutty

* Walnut, almond, hazelnut


Caramel

* Butterscotch, honey, butter, vanilla, brown sugar, chocolate, carob, cocoa, soy sauce, molasses

 

Floral

* Geranium, violet, honeysuckle, gardenia

 

Spicy

* Clove, cinnamon, black pepper, white pepper, anise, cardamom


Woody

* Smoky, burnt toast, coffee, medicinal, bacon, oak, cedar, woody, pine


Earthy - Moldy

* Moldy, corky, wet leaves, earth, mushroom, dust


Chemical - Hot, sulfur, petroleum

* Alcohol, sulfur, volatile acidity, wet wool, cabbage, skunk, rubber, petrol, plastic, tar

 

Resinous

* Menthol, eucalyptus, pine, cedar


Microbiological -Lactic, yeasty, animal

* Gamey, horsey, sweaty, yogurt, sauerkraut, lees, yeast


Pungent Cool, Hot

* Menthol, alcohol

 

Oxidized

* Sherry

 

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