The Red Wine Aromas collection is designed to help enthusiasts and professionals develop accurate olfactory memories. It facilitates the recognition of red wine's characteristic aromas, making it the ideal tool for improving skills in tasting and sensory analysis.
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The 12 Aromas
Each package contains 12 samples of olfactory aromas and a publication that provides the basic information to discover the most important characteristics of Red Wines and how to taste them. Once a specific aroma is memorized, it will be easier to identify it, much more tenuously, in the wine you choose to taste.
- Raspberry
Raspberry aroma is typical of young, fresh red wines. It manifests itself with lively fruity and slightly acidic notes, contributing to a fresh flavor profile. It is a distinctive and easily recognizable scent for those familiar with this fruit. Often associated with sweet, caramel, or bubblegum notes, blindly, many people do not immediately identify it.
This aroma comes primarily from the grape or the fermentation process, rather than from ripening. In young red wines, it is a common scent and can be found in several grape varieties, including Pinot Noir, Zinfandel, and some high-quality Lambrusco. In mature wines, however, the raspberry becomes more nuanced and can evolve toward notes of jam or macerated fruit. Integrating with other tertiary aromas and structuring into a more complex bouquet. In rosé wines, raspberry aroma is particularly valued for its freshness and its ability to impart a lively, fruity sensation. It is often found in rosés made from grape varieties such as Grenache, Syrah, and Pinot Noir, where it accompanies notes of strawberry, pomegranate, and citrus. Raspberry in rosé wines can vary from a delicate nuance to an intense, inviting bouquet, depending on the winemaking technique used, particularly the maceration time on the skins and the fermentation temperature.
2. Strawberry
The strawberry aroma in red wines can manifest as a fresh fruit scent, similar to a wild strawberry, or as a ripe strawberry or jam. It is a familiar scent to many, recalling candies and sweets, and is one of the most easily recognized red fruits even in blind tastings. In wines, strawberry aroma is considered a secondary scent resulting from fermentation. It is found in many grape varieties, including Pinot Noir (e.g., from Alto Adige), Gamay/Beaujolais, and in some full-bodied wines such as Primitivo, Nero d'Avola, Aglianico, and Merlot. The molecule responsible for this aroma is furaneol, which possesses two distinctive characteristics: it releases its aromatic potential gradually over time, imparting longevity to the fruity bouquet, and at high concentrations, its odor veers toward notes of caramel. These properties contribute to making the bouquet of some red wines particularly interesting and complex.
3. Cherry
Cherry aroma is one of the most common and appreciated fruity scents in red wines, evoking feelings of freshness, sweetness, and, in some cases, spicy complexity. This scent can range from the vibrant and juicy character of fresh red cherries, typical of young wines, to the deeper and more enveloping notes of ripe cherries or cherries under spirits, which occur in aged and wood-aged wines.
Grapes such as Sangiovese used for example in the production of Chianti and Brunello di Montalcino, are known for their pronounced cherry notes, often accompanied by hints of violets, herbs and sweet spices. Nebbiolo, the protagonist in great Piedmont wines such as Barolo and Barbaresco, also expresses elegant cherry nuances in the form of jam or macerated cherry, interwoven with notes of rose, plum, and licorice. Other grape varieties that exhibit this characteristic are Montepulciano d'Abruzzo, with its fruity, soft profile, and Pinot Noir, especially in its more structured versions, where the cherry aroma can blend with tones of spice and underbrush. But there are plenty of red wines that have this aroma within their bouquet, with different nuances.
The origin of this cherry aroma in wines is related to the presence of specific aromatic compounds, including benzaldehyde, which is responsible for the typical bitter almond scent present in cherry stones, and some varieties of fruity esters developed during fermentation. In addition, the climatic context and winemaking techniques can greatly influence the intensity and type of this aroma.
In barrel-aged wines, the cherry profile may be enriched with vanilla, smoky, or roasted nuances, contributing to a more complex and intriguing bouquet. In some cases, especially with bottle evolution, the cherry is transformed into an ethereal memory of macerated fruit, enriching the overall perception of the wine and increasing its aromatic persistence.
4. Blackcurrant
Black currant aroma is a distinctive note found in many red wines, evoking hints of intense, ripe berries. Although it is immediately relatable to berries, few can accurately identify it, as it is less associated with common sweets or drinks, making it more difficult to memorize. To become familiar with this aroma, it is useful to compare it with other berries, perceiving the differences.
It is important to distinguish between the scent of blackcurrant fruit and that of blackcurrant bud. The latter, also known as “cat's pee,” has a pungent odor with vegetal and sulfurous notes and is typical of wines made from Sauvignon Blanc. In wine, this aroma manifests itself tenuously, giving elegance and personality to the bouquet.
In red wines, the black currant aroma is found in grape varieties such as Pinot Noir, Cabernet Sauvignon, and Merlot, as well as in some Barolo and Aglianico wines.
A curiosity: the aromatic compound dimethyl sulfide (DMS) contributes to the bouquet of aged red wines by enhancing sweet fruit notes, including the blackcurrant aroma.
5. Blackberry
Blackberry aroma is a component of many red wine bouquets. It is often found in wines made from Sangiovese grapes. In Chianti, for example, Sangiovese typically expresses blackberry aromas, accompanied by hints of violets, iris, wild cherries, spices, and coffee.
The presence of blackberry aroma in red wines is influenced by several terroir-related factors. Adequate sunlight exposure during grape ripening tends to enhance fruity aromas, including blackberry, while poor light can increase less desirable vegetal notes. In addition, a moderate water deficit in the soil helps concentrate fruit aromas, intensifying blackberry notes in the wine.
Training one's sense of smell to recognize blackberry aroma is critical to fully appreciate the complexity of red wines. This scent, along with others such as raspberry, strawberry, cherry and black currant, forms the basis of the red and black fruit aromas found in wines.
6. Violet
The aroma of violet is mainly due to the presence of aromatic molecules called ionones, particularly alpha and beta ionone. Beta ionone is closest to the delicate violet smell. These molecules are present in significant concentrations in several grape varieties, contributing to their characteristic bouquet.
Violet was, along with rose and jasmine, among the first flower essences studied by chemists. In the late nineteenth century, natural violet essence was highly valued, but its production was expensive because of low yields. It was during this period that chemists were able to identify ionones as the molecules responsible for violet aroma, paving the way for their synthesis and use in perfumery.
In the oenological context, the violet aroma is typical of grape varieties such as Nebbiolo, Syrah, Malbec, and some Cabernet Sauvignon. The presence of this aroma adds a refined and complex olfactory dimension to wine, contributing to its elegance and depth.
Recognizing the aroma of violet in wine requires practice and attention since while it is a key component of the bouquet of many red wines, it can be subtle and delicate.
7. Rose
Rose aroma is an appreciated olfactory note in the wine world, present in both white and red wines. This scent is mainly derived from aromatic compounds such as linalool, geraniol, and phenylethyl alcohol, the concentration of which varies according to the type of rose and the degree of freshness of the flower. These molecules are present in high amounts in specific aromatic grape varieties, making rose aroma a classic example of a primary varietal aroma. Grape varieties such as Muscat and Gewürztraminer are known to intensely express this scent, which can already be perceived in the grapes and must before fermentation. In red wines, rose aroma enriches the bouquet of varieties such as Nebbiolo, Merlot, Valpolicella (from Corvina and other grapes), and Aglianico. The perception of this aroma may be influenced by terroir: greater exposure to sunlight promotes the development of linalool and geraniol, while excessively warm climates may hinder their formation. In young wines, it manifests itself with fresh and light notes, while in more mature wines it can evolve toward more intense scents.
8. Green Bell Pepper
Green bell pepper aroma is an olfactory note present in many red wines, particularly in Cabernet Sauvignon, the most widely grown red grape variety in the world. This scent is attributed to methoxypyrazines, aromatic compounds found in grape berries that are known to have an intense odor that is noticeable even at low concentrations. In addition to Cabernet Sauvignon, green bell pepper aroma is found in other Bordeaux grape varieties such as Cabernet Franc, Carménère, Merlot, and Petit Verdot, as well as in varieties such as Pinot Noir and Aglianico. In white wines, it is present in some Sauvignon Blanc, where it can manifest itself with vegetal notes. The perception of this aroma is influenced by climatic and growing factors: conditions of abundant water, limited light exposure, and incomplete ripening of the grapes tend to increase the concentration of methoxypyrazines, intensifying the vegetal notes in the wine. With aging, the green bell pepper aroma fades, evolving toward mentholated and balsamic hints, enriching the complexity of the bouquet. Recognizing and appreciating this aromatic note takes practice, but once memorized, it becomes easily identifiable even in muted concentrations.
9. Black Pepper
Black pepper aroma is a characteristic scent of some red wines, known for its ability to give complexity and depth to the aromatic bouquet. This spicy aroma is attributed to rotundone, a molecule that concentrates in the grape skin and develops particularly in cool climatic conditions and on specific soils.
Among the grape varieties that most intensely express the black pepper aroma, Syrah is undoubtedly the most representative, especially in wines from the Rhone Valley and Australia. Vespolina, Schioppettino, and some Austrian Grüner Veltliner wines also show this characteristic with noticeable spicy notes. To a lesser extent, black pepper may also emerge in Nebbiolo, Cabernet Sauvignon, Merlot, and Valpolicella wines (from Corvina and Corvinone grapes), where it enriches the flavor profile with subtle and intriguing nuances.
The intensity of this aroma depends not only on the grape variety but also on environmental conditions: the rotundone molecule develops more in cool environments with moderate exposure to sunlight. In addition, the winemaking process and aging in wood can amplify the spicy notes, especially in wines aged in oak barrels, where black pepper can blend with hints of vanilla, tobacco, and leather.
The aroma of black pepper is particularly valued in aging wines because it maintains its intensity over time and contributes to the complexity of the bouquet. Recognizing it and being able to distinguish it from other spices, such as white pepper or clove, allows one to better appreciate the nuances that characterize great spicy wines.
10. Licorice
Licorice aroma is another distinctive olfactory note that enriches the bouquet of many red wines.
This spicy scent develops mainly during maturation in wooden barrels, particularly oak, where the wine absorbs aromatic compounds from the wood itself. Initially, aging may impart hints of toasted wood to the wine; with time, these aromas evolve toward sweeter, spicier notes, including licorice and vanilla.
The presence of licorice aroma is influenced by several factors, including the type of wood used for the barrels, the level of toasting, and the length of aging. Grapes such as Syrah, Cabernet Sauvignon, and Sangiovese are known to develop licorice notes during aging, especially when aged in wood. This aroma integrates harmoniously with other components of the bouquet, such as ripe fruit, spice, and earthy notes, contributing to the wine's complexity and elegance.
11. Oak Wood
Oakwood aroma is a component that wines acquire during maturation in oak barrels. This scent, when present in a balanced way, enriches the wine's bouquet, imparting complexity and depth. In young wines, the oak aroma may be more pronounced, but over time it tends to blend with the other aromas, evolving toward notes of licorice and vanilla, also typical of wood.
The perception of oak aroma is influenced by several factors, including the size of the barrel, the type of wood used, and the level of toasting. Smaller barrels, such as 225-liter barrels, provide more surface contact between wine and wood, intensifying aromas and allowing for more controlled oxidation. French oak is known for its elegant, vanilla notes, while American oak tends to impart more intense aromas, such as coconut and spice.
A specific aromatic compound associated with oak is syringol, which comes from the toasting of wood and contributes hints of smoky and burnt wood. When present in moderate amounts, syringol adds complexity to the wine's bouquet, but if excessive it can overpower other aromas, resulting in unpleasantness.
Training the sense of smell to recognize the aroma of oak and its evolutions, such as syringes, can enrich the tasting experience, allowing one to appreciate the aromatic nuances that result from aging in wood and better understand the winemaking choices made in the production of the wine.
12. Mushroom
Mushroom aroma is an olfactory note that can occur in wines, bringing earthy and underbrush nuances. This scent is often associated with so-called “tertiary” aromas, which develop as the wine ages in the bottle, contributing to the complexity of the aromatic bouquet. In particular, in mature red wines, notes of mushroom, truffle, and damp earth may emerge, enriching the taster's sensory experience.
However, it is important to distinguish between pleasant earthy notes resulting from the natural evolution of the wine and unpleasant aromas caused by defects. For example, the presence of mold or bacteria due to poor hygiene in cellar equipment can lead to a lingering aroma of mold or fungus, negatively altering the wine's characteristics.
A special case concerns ice wines (Eiswein), made from grapes harvested and pressed while still frozen. Due to production conditions, these wines can develop an aromatic compound called 1-otten-3-ol, which is responsible for the intense aroma of porcini mushrooms. This scent, although unusual, is considered a distinctive characteristic of such wines.
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TasterPlace aromas are used during training courses and by food and wine enthusiasts. Indeed, they allow the sense of smell to be awakened and trained quickly and lastingly. A professional use, therefore, is matched by the choice of some producers of wines, beers, and other gastronomic specialties, who use aromas to explain to customers what they will perceive when tasting the product. With the practice of tasting, in fact, in addition to the nose, vocabulary is also refined: Tasterplace provides a vocabulary of terms that we can use to describe to others and memorize what we are tasting and to communicate with chefs and tasters. Thus, when we taste a wine we will never again be at a loss for words.