Aromas improving over time, from primary aromas to wine bouquet

Wine aromas develop over time, from flower bud to wine ageing in cellars. Have you ever heard of primary, secondary or tertiary (or wine bouquet)? According to wine experts, it is possible to detect more than 100 aromas in a glass of wine. You need to train to memorise all the flavours and to recognise them when tasting your wine.

The team of My VitiBox works for you to better understand the savour secrets….

Primary wine aromas: these flavours stay in the grape even before that the fruit is transformed into wine. They vary according to grape variety, soil and climate. These primary aromas are usually of fresh fruits and flowers and they are the strongest and easier to detect when you taste a young wine.

Secondary wine aromas: as their name suggests, they are secondary and play a less important role. Secondary aromas give to wine typical flavours of yeast, brioche, butter and they appear during alcoholic and malolactique fermentation. Some winemakers add additional yeast to facilitate fermentation and to enhance the aromatic structure.

Tertiary wine aromas (the bouquet): these flavours come with wine ageing. Wine matured in oak barrels will generally smell of woody, vanilla, toasted and coffee: the so called smoked and toasted aromas. Once the wine is bottled, tertiary aromas of leather, game, mushrooms and smoke will give complexity to the nose.

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