With its delicate and enveloping scent, the violet was one of the first flower essences studied by chemists. This flower, a symbol of elegance and refinement, has a fascinating olfactory history, ranging from perfumery to wine tasting.
The violet (genus Viola) belongs to the Violaceae family and includes more than 500 species spread throughout the world. Among the best known are Viola odorata, prized for its intense, sweet scent. Its flowers, characteristically purple, but also blue to lilac, with white or pinkish shades, are edible and are often used to decorate desserts, salads, and drinks, as well as being used in the preparation of candies and syrups. It is a typical plant of temperate zones and blooms mainly in spring, although it may bloom as early as the end of winter in milder climates. It prefers moist, shady environments, often at the edge of forests or in uncultivated meadows. A curious aspect is that its flowers can be cleistogamous, that is, self-fertilizing and able to reproduce without opening.
In the 19th century, chemists at Haarmann & Reimer identified the molecule responsible for violet's characteristic odor: ionones. These molecules, which today represent a milestone in aroma chemistry, are divided into three isomers: alpha, beta, and gamma ionones. Each possesses different olfactory nuances: Alpha ionone: intense and direct, with a powerful floral character; Beta ionone: closest to the natural violet aroma, delicate and sophisticated; Gamma ionone: with more woody and amber notes.
The discovery came about almost by chance: the compounds synthesized by the chemists initially did not seem odorous. However, one day, after washing the glassware with dilute sulfuric acid, the room was pervaded with an intense violet aroma. This event led to the identification of the odorous molecules that we find today in both perfume and wine.
The violet aroma in perfumery is a timeless icon. The first perfume to use ionones was Vera Violetta (1894) by Roger & Gallet. Since then, many iconic fragrances have made use of this delicate note, including Chanel 19, Nina Ricci's L’Air du Temps, Serge Lutens' Iris Silver Mist, Frédéric Malle's Iris Poudrè. Ionones, due to their ability to evoke a soft, powdery aroma, are often used in floral compositions, complementing accords with iris, rose, and sandalwood.
In the tasting world, violet is one of the most elegant floral notes in red wines. Its olfactory nuances are related to the presence of alpha and beta ionones, molecules found in concentrations well above the threshold of human perception in many wines. Grape varieties and wines that often exhibit violet notes are: Bordeaux, Barolo and Barbaresco, Merlot, Cabernet Sauvignon, Petit Verdot, and Sangiovese. These wines, over time, develop an increasingly rich and complex bouquet in which the violet aroma blends with other floral notes such as rose, lavender, and hyacinth.
The violet aroma in wines can initially be subtle and difficult to detect, especially for those without experience in olfactory tasting. However, you can train your nose by using samples of TasterPlace's Red Wine Aromas, which help you accurately identify this distinctive note. Once memorized, it will be easier to identify it in the wine you are tasting. A practical tip for recognizing violets in wine is to compare the smell with that of roses and other flowers: violets have a sweet, slightly powdery tinge.
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The aroma of violet is one of the most fascinating expressions of nature, which manifests itself as much in perfumes as in the wine world. Its discovery and use represent a perfect marriage of science and art, giving unique olfactory and taste experiences. Whether through an iconic perfume or a sip of aged Barolo, to be enveloped by the elegance of the violet is to immerse oneself in a world of refined beauty and sensory complexity.