14 different aromas families in wine

In my article "Aromas improving over time, from primary aromas to wine bouquet", I showed you the difference between primary, secondary and tertiary aromas which evolve over time. Here below, you will find a list of different wine aromas families. To learn how to recognise flavours you have to undertake the two steps of "nose”:

Nose is a key step in wine tasting. People perceive flavours directly or retronasally. The first allows to detect the smells, whereas the second is connected with our mouth and consists in feeling the aromas in our nose once we have tasted the wine. Thus, people can appreciate the quality of the wine in their nose twice.The first nose: smell your wine a first time without swirling the glass. Then, as a second step, swirl your glass to aerate wine and smell more intense aromas. This phase is called “second nose”.

You can come back to this list, in the occasion of your next wine tasting and prove your nose with your favourite wine boxes.


  • Flowers: acacia, hawthorn, rose, lime tree, violet
  • Mineral: flint, kerosene, tar
  • Red fruits: blackcurrant, cherry, strawberry, raspberry, redcurrant, blackberry
  • White fruits: pineapple, lemon, grapefruit, peach, pear, apple
  • Vegetal: anise, fennel, ferns, cut grass, red or green pepper and thyme


  • Fermentation agents: butter, brioche, milk and yeast
  • Chemical: carbon dioxide, artificial yeast, soap, sulphur


  • Spices : Cinnamon, clove, pepper, liquorice, vanilla
  • Smoked and toasted: coffee, caramel, smoked, toasted bread, gingerbread, tobacco
  • Wood: mushrooms, tree mosses, truffles
  • Dried and candied Fruits: almond, fig, prune, hazelnut, walnuts
  • Sweets and pastry: honey, almond paste, praline
  • Understory: cedrus, oak, pin
  • Animal: leather, game , wildfowl, musk

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