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y Kim Giesbrecht
analogous terms. Some of the more
specific terms are unusual (plastic, kerosene)
when first experienced, while others
are just plain funny (wet dog, sweaty).
Some of these terms are references to
wine faults or defects, although most are
just a guide for sensory evaluation.
To get into the swing of things,
use the wheel and give your nose some
practice by completing some of the
following exercises:
1) Select and assess wines with large
differences and contrasts in flavour.
2) Make your own wine aroma training
kit by adding a drop of aroma to
vials of neutral box wine. For
example, add a drop of lemon juice
to one sample, a bit of ground clove
or vanilla extract to others.
3) Purchase a professional aroma kit, for
example, Le Nez du Vin, although it
is not inexpensive.
4) Familiarize yourself with the aromas,
most can be found in a supermarket
and mimicked.
5) Some wineries, Mission Hill for
example, have garden tours set up,
based on certain varietals, specifically
for the purpose of connecting
the natural garden scents to aromas
found in wine.
Beginners sometimes find white
wines a little easier to evaluate, so if you
want to try some wines start by selecting
oaky, buttery Chardonnay (most
Australian or California will do), an
herbaceous Sauvignon Blanc (New
Zealand is classic) and an aromatic
Riesling or Gewürztraminer from
BC, Alsace, Chile or Germany.
Temperature plays an important part,
so do not evaluate your white wines too
chilled as this can mute the aromas. If you
varietal sceNts aNd seNsibility
The more renowned grape varieties have some commonly found aromas and are
noted for each. Keep in mind the climate, region, harvest, production and maturation
decisions all have a significant impact on the wine’s character. other common taste
descriptors are minerality, earthiness and “terroir”.
CABERnEt – blackcurrant, cherry, black fruits, bell pepper, green spices
mERLOt – plum, red and black fruits, green spices, floral
ZinFAndEL – black fruits, blackberry/briary notes, plums, often jammy, black spices
SyRAh/ShiRAZ – black fruits, black spices, especially white and black pepper
pinOt nOiR – cherry, red fruits, floral, herbs, beetroot
RiESLing – stone fruit, peach, green or citrus fruit, honey, petrol
gEwüRZtRAminER – lychee, floral (rose), spice
SAUVignOn BLAnC – gooseberry, lime and grapefruit
ChARdOnnAy – cool climate: apple, citrus fruit; warm climate: tropical fruit and melon
With increasing proportion of malolactic fermentation, Chardonnay loses its green apple
and takes on buttery and creamy notes.
OAK Aging – imparts wines with vanilla, nutty or spiciness
mAtURity – Wine and aromas transform with time and as wine ages the fruity,
primary aromas evolve into secondary, tertiary aromas becoming more earthy, autumnal
and animalistic.
COmpLExity – layered, intertwined menagerie and elusive bouquets that are part of
the intrigue and beguiling nature of fine wines
if you encounter complexity, you can consider yourself “bitten.”
experience any difficulty, swirl the wine
in the glass to release the aromas, take a
good whiff and close your eyes honing
in on the aromas. Keep it simple and
start with fruit, wood or earth. You can
venture out when you start detecting some
key aromas and gain some familiarity.
Some wines are fairly neutral, without
pronounced defining aromas, so relax if
you come across this or slurp some air in
through the mouth, this helps to release
aromas and taste.
When you go to a wine tasting you
will encounter people with varying
degrees of wine knowledge and tasting
skill. If you can approach an informed
taster willing to share their knowledge it
can be very educational. With practice
and a little guidance it is simply just a
matter of time before you reach a level
of comfort. The world of wine is
fascinating, exciting and fun and what
a road to travel!
Wine Aroma Wheel copyright 1990, 1992
AC Noble www.winearomawheel.com
Laminated plastic copies of the wine aroma
wheel may be obtained in Canada by emailing
innovinum@cogeco.ca
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