WHAT'S THAT SMELL?

Occasionally I find very informative data on wine tasting that I simplify and keep on my blog.

Have you ever wondered where wine adjectives like “cherry, blackberry, cedar…” come from? Several grapes have naturally occurring aromatic compounds with fruits, flowers or herbs. While other aromas and flavors like butter, vanilla is a result of the oak barrels and the result of sometimes secret techniques used by winemakers.

YOUR NOSE KNOWS…

THE AROMA OF WINE HERE ARE THE BIG SEVEN:

1) FLORAL – Honeysuckle, jasmine in Gewürztraminer, Riesling and Muscat. Violet in Cab Franc. Rose aroma in Beaujolais and Pinot Noir.

2) FRUIT - Chardonnay & Sauv. Blanc typically shares aromas like pineapple, pear, peach and apricot. Some wine makers are leaving out the oak to produce wines with more fruit characteristics. Big red wines like Cabernet Sauvignon produce fragrances like cherries and berries. Raisin and prune flavors can be found in Zinfandels.

3) HERBACIOUS – Bell pepper sometimes in Sauvignon Blanc and in Cab Franc produced in cooler climates. (Not my favorite style of Cab Franc) Mint, eucalyptus and other vegetables aromas are found in Cabernet Sauvignon.

4) SPICES – Oak creates different levels of spiciness. Black pepper aromas are characteristics of Zin, Syrah and Cab Franc from warmer climates like Napa Valley.

5) OAK – Woody, vanilla and smoky aroma is created by the fermentation of wines in oak. Smokey aroma can be controlled by the style of “Toast” in the oak barrel. Most Napa Cab’s use a Medium Toast oak barrel. The nutty aroma comes from the aging in Oak.

6) BUTTER – This smell is a result of the secondary malolactic fermentation process which converts malic acid to lactic acid. Think Kendall Jackson Chardonnay – and you’ll know this flavor. Butterscotch aromas can also materialize.

7) CARAMEL – Aromas like cedar and honey derive from the fermenting and aging wines in oak. Pinot Noir may develop aromas like molasses or soy as its fruit aromas diminish – this was evident when I sample a 1990 Gainey Pinot last year – amazing! Cab Sauv and Merlot may take on chocolate aromas as they age. If you ever had a barrel sample of wine that was just put into a new barrel – it’s amazing how much flavor is impacted to the wine.

BONUS SMELL – BARNYARD – Found in the big Bordeaux from France. Yes if it smells like you're surrounded by cows and need to watch your step – its Francais.
Likely a result of the aging in reused French Oak Barrels.

Ignore the Smell and drink up – tastes much better than the aroma!

-Brian

Source: direct mail piece from www.worldwineestates.com not available on their webpage.