Aroma and Flavor

System Administrator posted this on Oct 19, 2014

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.



* 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



* Walnut, almond, hazelnut


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



* Geranium, violet, honeysuckle, gardenia



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


* 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



* Menthol, eucalyptus, pine, cedar

Microbiological -Lactic, yeasty, animal

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

Pungent Cool, Hot

* Menthol, alcohol



* Sherry

Categories: Educational

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