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List of families of
aromas and their main descriptors
'Clear scents of a decalattone
with notes of acetyle, geraniol and hints of paratolymethylchelone.' What have
you understood? Probably nothing. This is why the olfactory examination of a wine
uses description by comparison. These are not fanciful associations; each smell
corresponds (or has a similar odour) to a precise chemical constituent of the
wine. Acetyl, for example, is reminiscent of hazelnut and geraniol reminds us
of roses and so on. But do not take any notice of people who make fun of people
who try to list the things they can smell when they are tasting a wine, it is
not just a game; it is a way of identifying the olfactory character of what is
in the glass. There are a number of classifications which list the odours found
in wine. Below is an extract from the list by Slow Food Publications in their
book 'The Pleasures of Wine'.
Flower Aromas
Very much present
in young wines: white wines usually remind us of white flowers, while red wines
remind us of red flowers. Acacia, hawthorn, rose, iris, geranium, orange flower,
honeysuckle, lime, violet, narcissus, jasmine, broom . Fruit aromas The same as
for flowers: white wines recall white-fleshed fruit and red wines red fruit. Apricot,
pineapple, banana, cherry, strawberry, blackcurrant, raspberry, blackberry, quince,
plum, citrus, exotic fruit. Nutty aromas Usually found in more complex wines:
dried fig, almond, hazelnut, walnut, dried prune, sultana, jam, cooked fruit.
Vegetable aromas
The more complex they are the more they are usually
found in important wines (such as fungi, truffle.). Grass, bracken, cut hay, limoncello,
sage, dead leaves, walnut husks, green bell pepper, fungi, truffles, moss, humus.
Spicy and herby aromas
With a few exceptions these are only found in
complex wines. Aniseed, cinnamon, cloves, fennel, liquorice, nutmeg, bay leaves,
thyme, basil, lavender, ginger, pepper, vanilla.
Balsamic aromas
These are also linked to major wines: noble resins: pine, incense, juniper, turpentine.
Empyreumatic aromas
From the Greek, empyreumatos, coal covered with
ashes for lighting the fire. These are particular chemical odours linked to ageing
in wood. Smoked, cocoa, coffee, chocolate, caramel, toasted almonds, tar, flintstone.
Animal aromas
If these are evident they represent a fault. If well
balanced with other odours they may distinguish a type of vine (cat's urine for
certain Sauvignons, for example). Fur, leather, gamey, sweat, cat's urine.
Woody
Odours from the wood in which the wine has been kept. Oak, acacia,
cigar box.
Aromas of other foods
Flour, bread crust, yeasts
(often found in wines refermented with selected yeasts such as sparkling wines).
Butter, cheese (dairy smell), honey, cider, beer.
Chemical aromas
They are due to chemical compounds in the wine such as alcohol, ethyl acetate,
sulphur dioxide. They are often faults. Vinegar, sulphur, medicinal smell, disinfectant,
celluloid.
Ethereal aromas
These are due to fermentation and
alterations in fermentation. They are often pleasant. Nail varnish, caramel, soap,
wax, dairy products...
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