How to identify wine aromas during tasting?

How to identify wine aromas during tasting?

Recognizing wine aromas is one of the most fascinating steps in wine tasting. Whether floral, fruity or woody, these aromas tell the story of the wine: its grape variety, terroir, vinification and ageing. Yet many novice wine tasters feel helpless in front of their glass. The good news is that the sense of smell can be educated! Here's a simple guide to learning how to decipher a wine's aromas... and hone your senses.

The three main families of wine aromas

Wine aromas are generally classified into three categories:

1. Primary (varietal) aromas

These come directly from the grape. They include the fruity, floral and vegetal aromas typical of each grape variety.

• Examples: lemon, apple, peach, raspberry, violet, fresh grass, green bell pepper.

• Emblematic grape varieties: Sauvignon Blanc (grapefruit, boxwood), Muscat (fresh grapes), Syrah (violets, black fruits).

2. Secondary aromas (fermentation)

Secondary aromas arise during alcoholic or malolactic fermentation. They are mainly found in young wines.

• Examples: butter, toast, yeast, cream, yogurt, brioche.

• Typical in: champagnes, white wines that have undergone barrel or malolactic fermentation.

3. Tertiary aromas (evolution)

They appear as the wine ages in bottle or barrel. They reflect the wine's complexity.

• Examples: leather, undergrowth, mushrooms, dried fruit, tobacco, spices, honey.

• They can be found in: long-keeping red wines, evolved sweet wines, old Bordeaux or Burgundy wines.

How do I train my nose?

As with all sensory training, practice is key. Here are a few simple exercises to develop your olfactory memory:

1. The scent game

Take fresh ingredients (spices, fruits, herbs, flowers) and smell them with your eyes closed. Try to guess their identity, alone or with others.

2. Smell your wines systematically

With each glass, take the time to :

• Swirl the wine in the glass (releases aromas).

• Breathe deeply through your nose.

• Make a mental or written note of how you feel.

3. Create a personal vocabulary

Use an aroma wheel or notebook to classify the aromas you recognize. Write down what you spontaneously associate with each wine you taste.

Tips for rapid progress

• Taste regularly (in moderation) and compare different grape varieties, vintages or regions.

• Do themed tastings: same grape variety, different terroirs; or same wine, different ages.

• Take part in olfactory workshops: some wineries, wine schools or sommeliers offer them.

Pitfalls to avoid

• Don't get discouraged: first attempts are often disconcerting.

• Don't overestimate aromas: a wine doesn't necessarily express a whole palette at once.

• Avoid overly technical descriptions: trust your personal sensations.

Conclusion

Learning to identify wine aromas is like learning a language: it takes time, but each discovery is a real pleasure. It's also an excellent way to connect with wine in a more intimate way. Thanks to a La Sommelière wine cellar, you can keep your bottles at the ideal temperature to allow them to express their full aromatic potential... right up to the moment of tasting.