Wine
Wine Wine Education | 1 June 2018

Wine Aromas

By: Tasso

Wine Aromas

Fruity Citrus = Grapefruit/Lemon/Lime

Berry = Blackberry/Raspberry/Strawberry/Black Currant (cassis)

Tree Fruit = Cherry/Apricot/Peach/Apple

(Tropical) Fruit = Pineapple/Melon/Banana

(Dried) Fruit = Strawberry Jam/Raisin/Prune/Fig

Other = Artificial Fruit/Methyl Anthranilate

Vegetative Fresh = Stemmy/Grass, Cut Green/Bell Pepper/Eucalyptus/Mint

Canned-Cooked = Green Beans/Asparagus/Green Olive/Black Olive/Artichoke

Dried = Hay/Straw/Tea/Tobacco

Nutty Nutty = Walnut/Hazelnut/Almond
Caramelized Caramelized = Honey/Butterscotch/Diacetyl(Butter)/Soy Sauce/Chocolate/Mollasses
Woody Phenolic = Phenolic/Vanilla

Resinous = Cedar/Oak

Burned = Smoky/Burnt Toast/Charred/Coffee

Earthy Mouldy = Mouldy Cork/Musty (Mildew)

Earthy = Mushroom/Forest Floor/Dusty

Chemical Petroleum = Diesel/Kerosene/Plastic/Tar

Sulfur = Wet Wool/Wet Dog/Sulfur Dioxide/Burnt Match/Cabbage/Skunk/Garlic/Mercaptan/Hydrogen Sulfide/Rubbery

Papery = Wet Carboard/Filter Pad

Pungent = Sulfur dioxide/Ethanol/Acetic acid/Ethyl acetate

Other = Fusel Alcohol/Sorbate/Soapy/Fishy

Pungent Hot = Alcohol

Menthol = Cool

Oxidised Oxidised = Acetaldehyde
Microbiological Yeasty = Leesy/Flor-yeast

Lactic = Lactic Acid/sweaty/ButyricAcid/Sauerkraut

Other = Mousey/Horsey

Floral Floral = Geranium/violet/Rose/Orange Blossom/linalool
Spicy Spicy = Licorice/Anise/Black Pepper/Cloves

 

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