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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 |