Wine Basics: Primary, Secondary and Tertiary Aromas and Flavors in Wine
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- Опубліковано 24 сер 2024
- Many people (including myself) use these terms when describing wines. Recently, a subscriber politely told me I was using the terms incorrectly and that got me thinking I should do a video on these terms. In the general sense:
Primary: aromas and flavors that come from the grape variety itself (typically fruits and flowers).
Secondary aromas and flavors: derived from the winemaking process (bread, brioche, oak)
Tertiary aromas: develop as wine ages (leather, truffle, cigar box, tobacco, cedar and mushroom)
But the grey area is that some wines may be have a tobacco aftertaste because of the grape varietal or the winemaking process and not the age of the wine. So just saying a wine has developed tertiary flavors tells you very little about the wine.
I just wanted to demystify these terms. Hope I clarified instead of adding to the confusion!
glad you said it, 20 years in the wine industry here, and no one has ever said 'tertiary aroma' to me .. good channel
orange: thx for watching. I think I say when I don't know what to descriptors to use..it is like using a foreign language...once you say it, everyone stops asking what you mean and just assumes you are smarter than them. Cheers!
Great video. Many people have the misconception that wine always gets better with age, but I would wager that most casual wine drinkers would prefer a “fresh” fruit forward wine to a well aged wine with less fresh fruit. That is why it’s important for even newer drinkers to taste taste taste, because you can read and watch videos about wine all day but only by tasting will you learn your personal preference and pallet
Henri: totally agree with your comments. Cheers!
I fully agree with what you say about these terms. And I believe that, in general, most wine lovers experience it that way. Judging by the comments and in contacts with other wine lovers. Nevertheless, knowing what these terms generally stand for is helpful. Simply to be informed, if someone could use those terms anyway. In specific cases you can call 'primary' fruit. If you are impressed by the complex, seductive fruit of a young wine. And then call that young fruit specific, or make an attempt to do so. The same goes for 'tertiary' if an old wine has undergone a beautiful bottle development. And that shows in a complex, balanced smell and taste. Then, as you indicate, you will try to name the scents and flavors. In this context, I would like to use these terms in a few cases. So as a kind of collective term. Without further explanation, these terms, in general, don't say much. Does anyone use these terms inappropriately, then that tells me more about the person than about the wine. I write with a smile. Thank you, helpful for thinking about these terms again. Nice to exchange thoughts. Cheers!
Marcus: 😀😀
Trophy, good info. I think I generally assumed that this was the answer but it’s good to have it confirmed. I also misuse these terms as I generally just talk about what I taste or smell in the order that I taste or smell it and sometimes use the terms to describe that process. It just so happens that normally I end up being right by accident.
doublewides: I have to try to catch myself from saying these terms without further clarification as tertiary means nothing in itself other than it sounds cool. Cheers!
I fully agree with you.
👍
Very helpful, thank you..
thank you for your continued support. Cheers!
Very well done! I like that you defined the terms, but also placed them in a context. How useful are they actually? Debatable!
noahcap: I am as guilty as anyone of using winese or terms that only wine snobs use to describe wines with little or no descriptive value. Cheers!