Unraveling The Complexity Of Wine Aromas: Primary, Secondary, Tertiary

Wine aromas are classified into three categories: primary, secondary, and tertiary. These aromas appear in the different phases of vinification and can even evolve or disappear over time. Primary aromas come from the grape variety itself and are almost always fruity. Secondary aromas are associated with winemaking processes such as fermentation and aging. Tertiary aromas develop as the wine ages and can be influenced by factors such as oxidative or reductive aging.

Primary aromas come from the grape variety itself

Primary aromas are almost always fruity, but they can also be floral, herbal, spicy, or mineral. Examples of primary aromas include the grapefruit in rosé, the menthol and rich cassis in young Cabernet Sauvignon wines, and the lychee note in Gewürztraminer. Floral aromas can include rose and violet, fruity aromas can include pineapple, apple, and strawberry, herbal aromas can include eucalyptus and mint, spicy aromas can include cinnamon and cloves, and mineral aromas can include petrol and chalk.

The Muscat grape is famous for its rose aromas, Cabernet Sauvignon for its blackcurrant aromas, and Syrah for its black pepper aromas.

Secondary aromas are derived from the winemaking process

The types of yeast, ferments, fermentation conditions, and temperatures are factors that contribute to the variety of secondary aromas. The most obvious of these aromas are extracted from oak and can include notes of toast, cedar, smoke, vanilla, cloves, nutmeg, cinnamon, or coconut. Malolactic fermentation is a process where tart malic acid in wine is converted to softer, creamier lactic acid to reduce acidity in wine. It produces nutty, creamy, and buttery aromas. Some wines, especially white and sparkling wines, are aged for several months on the lees, which gives them yeasty, pastry, and biscuity aromas.

The conditions under which fermentation takes place directly affect the secondary aromas, and winemakers can choose whether or not to intervene in this process. The key to successful winemaking is to find a good balance between each of the aromatic groups: primary, secondary, and tertiary. Too many secondary aromas can hide the terroir and the primary aromas of the grape variety.

Secondary aromas can also be understood as those derived from the "winemaking cellar", as described by the late Gerard Basset OBE MW MS, in response to a question about the difference between primary and secondary aromas. He states that the term "secondary aroma" should refer to all the smells of vinification and not just fermentation, including all the smells that are neither from the grape nor from ageing.

Tertiary aromas develop as wine ages

Tertiary aromas are those that develop as wine ages. They are distinct from primary aromas, which come from the grape variety itself, and secondary aromas, which are derived from the winemaking process.

Tertiary aromas arise from ageing, almost always in the bottle. When these notes are present, it's usually because the primary aromas have evolved into them. This doesn't mean that the wine is less expressive, but rather that its character has evolved. The berry notes from a young red wine, for example, develop into dried fruits like prunes and sultanas.

In red wines, fresh ripe fruit starts to transform into stewed or dried fruit, such as raisins or figs. Tertiary aromas of tobacco, earth and mushroom will also emerge. Red wines may also develop some animal scents like leather, game and meaty aromas.

White wines start to develop dried apricot, orange marmalade and sometimes even maderized qualities, or sherry-like notes of almonds and candied fruit. Other tertiary characteristics in white wines include nutty aromas as well as complex spice components like nutmeg, ginger and petrol.

Primary aromas are easiest to identify in young wines

Primary aromas are the easiest to identify in young wines. These aromas come directly from the grape variety itself, and they are present in the grape skin. They are more or less intense depending on the grape variety, the terroir in which the vine is planted, and the winemaking methods.

Primary aromas include floral notes (rose, violet, elderflower, blossom, etc.), fruity notes (strawberry, raspberry, lemon, etc.), herbal notes (mint, lavender, etc.), and spices (pepper, cinnamon, etc.). For example, the Muscat grape is famous for its rose aromas, Cabernet Sauvignon for its blackcurrant aromas, and Syrah for its black pepper aromas.

Younger wines display primary fruit flavours and aromas, and these are the most obvious to detect in young wines. They are often what sparks interest in wine drinkers. Primary aromas are considered the initial smells and aromas that emerge from the grape variety itself.

In their youth, wines are dominated by this type of primary aroma. Primary aromas are the easiest to identify when the wine is young, and they provide a wide variety of notes for wine drinkers to enjoy.

Tertiary aromas are also known as evolution aromas

Tertiary aromas, also known as evolution aromas, develop as wine ages. They can be a result of oxidative or reductive ageing. Oxidative ageing, when wine is aged for a long period in barrels, develops coffee, toffee, chocolate, and caramel aromas. On the other hand, reductive ageing, due to a long period in the bottle, develops mushroom, truffle, vegetable, and earthy aromas.

The primary fruit aromas will also evolve with ageing. Red wines will develop aromas of prune, raisin, or fig, while white wines will develop aromas of dried apricot, orange marmalade, or candied fruits. In addition, red wines can also develop animal scents like leather, game, and meaty aromas with age. White wines, on the other hand, may develop confectionery aromas such as honey, cake, or praline.

The evolution of tertiary aromas is due to the supply of oxygen, which causes chemical reactions that modify the balance of these aromas and transforms them. For example, if wines are aged in barrels, aromas of wood, vanilla, toasted, or roasted appear. In the bottle, they can turn towards ripe and stewed fruit or even leather in red wines, and nuts and honey in the case of white wines.

It is important to note that wine is a living element that continues to evolve throughout its life, including its aromas. If wine is stored for a long time, especially if it is not kept in good condition, these aromas can evolve negatively or even disappear.

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