The almond is the edible seed of Prunus dulcis, a tree belonging to the Rosaceae family, like the cherry and peach trees. It blooms between February and April, covering itself with white or pink flowers well before the leaves appear—a spectacle that, in Sicily, Spain, or southern France, is synonymous with spring itself.
Originally from Central Asia, the almond was already cultivated in ancient Egypt, where it was considered a sacred fruit. The Greeks spread it throughout the Mediterranean basin, the Romans called it nux Graeca (Greek nut), and since then it has become an integral part of Mediterranean culinary culture.
Almonds can be sweet (edible) or bitter, the latter containing amygdalin, a substance that can release hydrocyanic acid if consumed in large quantities. However, it is precisely the aroma of bitter almond—more intense and recognizable—that has inspired liqueurs (like Amaretto), sweets (like marzipan), and… aromatic notes in wines!
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The typical bitter almond note in wines is mainly due to benzaldehyde, an organic molecule belonging to the family of aromatic aldehydes.
Benzaldehyde develops naturally during many fermentation and aging processes: it can derive from the degradation of amygdalin (in the presence of oxygen) or from the fermentation of yeasts under specific conditions. Prolonged contact with lees or wood can also enhance it.
In wine, almond manifests as bitter, dry, sometimes slightly oxidative notes, enriching the complexity of the bouquet.
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We can mainly find the almond note in white wines. Here are some examples:
- Verdicchio dei Castelli di Jesi and Matelica (Marche): Perhaps the quintessential Italian wine where the almond note is a true signature. It can also be found in dry, riserva, or passito versions.
- Soave Classico (Veneto): In more structured and complex versions, especially from Garganega grapes with a few years of aging, a clear note of bitter almond emerges.
- Fiano di Avellino (Campania): Often offers, in addition to toasted hazelnut notes, a subtle perception of almond, especially in not-too-young versions.
- Galician whites from the Godello grape: These can offer elegant almond notes, especially when aged on lees.
- Aged Chardonnays (Burgundy, Australia, USA): In some evolved or slightly oxidative versions, the almond note can complement butter, hazelnut, and toasted bread aromas.
Occasionally in some light and particularly oxidized red wines, especially if aged in large barrels with micro-oxygenation, similar notes can develop.
- Vin Santo (Tuscany) and Marsala Vergine: Here, bitter almond can be part of the mature and oxidative aromatic profile, contributing to the elegance and length of the taste and aroma.
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Almond in Extra Virgin Olive Oil
Even in EVOO, the almond note is considered a positive descriptor. It can manifest in two forms:
- Sweet almond: A delicate, round aroma, typical of some soft oils from cultivars such as Taggiasca or Frantoio.
- Bitter almond: A more intense and dry sensation, appreciated for its balance in more structured Tuscan or Apulian oils.
The almond note is highly sought after in sensory analysis of olive oil, as it signals a good balance between fruitiness and bitterness.
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The almond note is one of the most intriguing nuances in both wine and oil, and also one of the most deeply rooted in Mediterranean culture. It evokes spring blossoms, ancient sweets, and slow harvests. It’s an aroma that is gained through experience and enriches every tasting with a touch of depth.
Train your nose with the Almond scent from our White Wine and Extra Virgin Olive Oil Aromas collections, as it is a technical aroma, useful to know and recognize.