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