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Aroma Families in Wine

This table of wine aroma families outlines the aroma families by colour and category. Primary aromas come from the grape itself. Secondary aromas are a result of fermentation, and tertiary aromas come from maturing and ageing.

Red and Rosé Wine Aroma Families

FLORAL  
Primary Iris, peony, rose, violet
Tertiary Dried flowers, pressed roses
FRUIT  
Primary Blackcurrant, cherry, strawberry, raspberry, Morello cherry, redcurant, blackberries, fruit jams, black olives, prunes
Secondary Bananas, liquorice
Tertiary Cooked fruits, fruit liqueurs
HERBACEOUS  
Primary Blackcurrant stems, humus, black pepper, green tomato
Tertiary Mushroom, humus, forest floor, truffle
MINERAL  
Primary Chalk, clay, flint
SPICE  
Primary Juniper, thyme, rosemary, lavender, bay leaf, pepper
Secondary Cloves, liquorice
CHEMICAL  
Secondary Acetone, banana, yeast, sulphur, nail varnish
MUSK  
Tertiary Leather, fur, game, meat juices, venison
BALSAMIC  
Secondary New wood, oak, pine, resin, turpentine, vanilla
TOASTED  
Secondary Cocoa, cigars, smoke, tar, grilling, roasting, tobacco, soot, tea, warm bread

White Wine Aroma Families

FLORAL  
Primary Acacia, hawthorn, orange flower, geranium, rose, lime blossom
Tertiary Camomile, dried flowers
FRUIT  
Primary Apricot, citrus fruits (lemon, orange, grapefruit), pineapple, banana, quince, fig, fruit candies, exotic fruits (lychee, mango, papaya), nuts (almond, hazelnut), melon, peach, pear, green apple, cooked apple
Secondary Pineapple
Tertiary Dried fruits, honey
HERBACEOUS  
Primary Blackcurrant stems, boxwood, mushroom, fennel, fern, hay, fresh-cut grass, fresh mint, straw
MINERAL  
Primary Chalk, iodine, petrol, flint, silica
SPICE  
Primary White pepper
Secondary Cinnamon, cloves, vanilla
CHEMICAL  
Secondary Fresh butter, brioche, cream, milk, yeast, bread, sulphur
BALSAMIC  
Tertiary New wood, oak, pine, resin, turpentine, vanilla
TOASTED  
Secondary Grilling, brioche, mocha, tea, warm bread, roasting