In the world of wine, the terms “nose” and “aroma” refer to the wine’s scent, which plays a crucial role in how we perceive flavor. Since our taste buds can only identify basic sensations—sweet, salty, sour, and bitter—smelling the wine before tasting enhances the overall experience.
Give It a Swirl
The first step in assessing a wine's aroma is to give it a good swirl. This action releases the wine's fragrances into the air. After swirling for about 10 seconds, bring your nose to the glass and take a gentle breath—avoid sniffing! To make the most of your experience, try not to wear strong perfumes, as they can overwhelm your senses.
What Can You Smell?
When you start smelling a wine, it’s perfectly normal to pick up on a general “wine” aroma. The more wines you explore, the easier it will become to identify specific scents. A useful approach is to categorize the aromas. For instance, with white wines, consider whether you detect citrus, tropical fruits, or floral notes. For reds, think about red fruits, dried fruits, or black fruits.
Once you identify a category, try to narrow it down further. If you smell citrus, is it reminiscent of lemon, lime zest, orange peel, tangerine, or pink grapefruit? For red fruits, can you differentiate between raspberries, strawberries, cherries, or pomegranates? Engaging others in the conversation can make this process even more enjoyable, as naming an aroma can help clarify your own perceptions.
Types of Aromas
Aromas fall into three main categories:
Primary Aromas: These come directly from the grape variety and are influenced by factors like climate and aging. You might detect a wide range, from cherry to fresh-cut grass or elderflower.
Secondary Aromas: These are derived from the winemaking process, particularly fermentation. Common secondary aromas include nuts, butter, vanilla, and cedar.
Tertiary Aromas: These develop during aging and can include a rich array of scents, such as roasted nuts, baking spices, cocoa, coffee, tobacco, leather, and cedar. Aromas like vanilla and coconut are often associated with oak aging.
Identifying Faults
It's also essential to recognize wine faults through smell. An oxidized wine may come across as flat, while a wine that hasn't received enough oxygen (reduction) might smell like boiled garlic or cabbage. Corked wines often have a scent reminiscent of wet cardboard or musty cellars.
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