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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.
FLORAL | |
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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 |
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 |