Episode Details

Ep 63 

There's something undeniably alluring about the aroma of a fine wine, isn't there? It's an experience that can transport us to various places and evoke a myriad of emotions.

Before I really understood wine, I had a glass of Chardonnay and I was convinced that there was pineapple and coconut in it. And when I asked the winemaker if they had added those flavors to the wine she said “no, that’s just the way wine works.”

Ever since then, I’ve been enthralled in the world of wine! 

And one of the things I find absolutely fascinating about wine are the wine aromas.

Today, we are going to get a little bit nerdy and talk about the science behind smells and why you are smelling aromas in your wines and how they got there.

We will also dive into the aroma classification system and expound on the various categories of primary, secondary, and tertiary aromas in wine, shedding light on their origins and significance in shaping the multifaceted bouquet of flavors found in wines. 

So, grab a glass of your favorite wine, give this episode a listen, and get ready to impress your friends with your newfound knowledge of wine aromas!

Episode Highlights:

• The challenges of detecting aromas in wine

• Scientific background of the sense of smell

• Classification of wine aromas

• Primary aromas categorized and their different concentrations

• Examples of primary aromas

• Secondary aromas caused during fermentation

• Examples of secondary aromas

• Tertiary aromas, aka aging bouquets

• Examples of tertiary aromas

• Varietal aromas

• How do you describe the aromas of wine

• How many wine aromas are there

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