Wine tasting: AROMA (What You Can Tell About Wine by Smelling It)
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- Опубліковано 2 сер 2024
- In wine tasting, wine’s aroma plays a big role. You can tell so much about the wine just by smelling it - it’s origin, grape variety, age, winemaking techniques and quality. In this video I will break down the nose part of the wine tasting in following topics:
1. Assessing the quality of wine (detecting faults in wine)
2. Intensity of the nose (aromatic, semi-aromatic and neutral grape varieties)
3. Breaking down aromas (primary, secondary and tertiary aromas)
4. Making conclusions about wine with your nose.
This is the second of the 3 videos in the series I have published about the technical aspects of wine tasting. These videos contain a lot of helpful tips for you to become a better wine taster. Be sure to check out the other two - about appearance ( • Wine tasting: APPEARAN... ) and palate of the wine.
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fabulous presentation - thanks ❤
Dear Agnese! I learned a lot watching your videos, thank you. Very fresh, lively and I like your contagious joy for wine.
I struggle with the aromas. I am getting better with identifying aromas, but the theory isn‘t easy: in every book there are different aromas for each grape variety … not easy to find a common opinion … 😉
First of all, thank You for the comment and a lovely compliment. 🙏🏻
secondly, I would trust my own opinion over what is said in the books. Taste wines, write it down, and after a while You will have Your own understanding what Chablis smells like vs Chardonnay from Chile. Majority of books will have standardised descriptions that really gives You nothing. Almost all white wines will have some elements of citrus fruit, but the type, ripeness, as well as preparation (candied, cooked, dried) will tell You more than the fact that is smells of citrus fruits.
+ it is completely fine that grapes tend to show different aromas, when grown in a different environments, made by different winemaking techniques and by a different winemakers. 🍷
Great content, Agnese! Keep it up 👍
Cheers! I will try to do my best.
☺️ I have a question regarding aroma in wine. Some speak of primary, secondary,tertiary aroma’s. My doubt is,: if the aroma’s appear after the fermentation which then is secondary, where do I place the primary? Because for my understanding, you will only detect them after a fermentation, please help thank you very much.🤗
All is good. To my understanding, primary aromas are those that come directly from the grape variety. Secondary aromas are those that develop during the winemaking (including the fermentation itself, aging on the lees or wood) and tertiary aromas are those that develop with age.
Therefore, fresh cut grass, gooseberries and nettle in Sauvignon Blanc would be primary. Sweet toast, vanilla in Chardonnay would be a secondary aroma, and the balsamic, chocolate in old Brunello would be a tertiary. 🤔 I really hope this helps! 🍷
POV: you got a waiter job.
Would that be something bad? No matter what is the profession, as long as person does it right, and enjoys what he/she is doing, they will always be a better employee than any unprofessional manager. 🤷♀️ I started as a waitress and studied to become a sommelier and now work for myself and a wine importer.