Aromas are first and foremost a sensation: the one we experience when the fragrant principles of a wine graze our nostrils and mingle with the taste as soon as the wine reaches our palate.
Wine tasting is also known as bouquet.
The aromas develop a variety of notes reminiscent of fresh fruit or spices, but always very subtle.
From an oenological point of view, there are 3 levels of aromas:
• primary aromas, grape variety aromas or varietal aromas: they come directly from the characteristics of the grape variety (e.g. honeysuckle, green apple, blackcurrant, etc.)
• secondary aromas appear during fermentation, when the sugar is transformed in alcohol (e.g. butter, brioche...)
• Tertiary aromas are formed by exchange with the air during ageing (e.g. spices, coffee, leather, hazelnut, vanilla, etc.).
