The WSET have a good guide to describing the aroma and flavours. The primary aroma and flavours come from the grape varietal and the fermentation.
Look for:
Foral Blossom, Honeysuckle
Green Fruit Apple, Pear, Gooseberry
Citrus Fruit Grapefruit, Lemon, Lime, Orange
Stone Fruit Peach, Apricot
Tropical Fruit Banana, Lychee, Mango, Melon
Red Fruit Redcurrant, Cranberry, Raspberry, Strawberry
Black Fruit Blackcurrant, Blackberry, Blueberry, Cherry, Plum
Herbaceous Green Pepper, Grass, Asparagus
Herbal Mint, Eucalyptus, Dill, Thyme
Spice Black and White Pepper, Liquorice, Cinnamon
Fruit Ripeness Ripe Fruit, Cooked Fruit, Unripe Fruit, Dried Fruit
Mineralty Wet Stone
The Secondary aroma and flavours come from post fermentation - processes which the winemaker will use to add complexity the wine
Yeast Biscuit, Bread, Toasted Tread, Brioche, Dough.
Malolactic Conversion Buttery, Creamy
Oak Vanilla, Cloves, Coconut, Smoke, Coffee
The Tertiary aroma and flavours come from the way the wines are matured and aged
Red Wine Dried Fruit, Leather, Earthy, Wet Leaves, Tobacco
White Wine Ginger, Nutmeg, Orange Marmalade, Almond, Honey
Want to learn more about describing your favourite wine ? Check out How to Describe Wine like a Pro !
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