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

Wine aromas are generally split into three categories: primary, secondary, and tertiary. Primary aromas come from the grape variety itself and are usually fruity, floral, or herbal. For example, Muscat grapes are known for their rose aromas, while Cabernet Sauvignons have blackcurrant notes. Secondary aromas are derived from the winemaking process, including techniques such as oak ageing, malolactic fermentation, and lees ageing. These can impart notes of vanilla, clove, butter, and cream. Tertiary aromas develop as the wine ages, with red wines taking on notes of tobacco and leather, and white wines developing honey and nutty flavours.

Primary aromas come from the grape variety itself

The primary aromas provide floral notes (jasmine, acacia, hawthorn, carnation, honeysuckle, hyacinth, orange blossom, rose, lilac, etc.), fruity notes (blackcurrant, strawberry, raspberry, blackberry, apple, peach, pear, apricot, citrus, lemon, quince, pineapple, mango, lychee, etc.), as well as minerals from the ground (iodine, chalk, flint, etc.) and, in some varieties, spices, such as aromas of pepper, nutmeg, or cloves.

The primary aromas are determined by the vine itself, although other factors also influence, such as the weather, the cultivation area, and the vineyard soil. We can identify many of them just by squeezing the grape grain and, when the wine is young, they are the easiest to identify.

Secondary aromas come from the winemaking process

Secondary aromas in wine are derived from the winemaking process. They come from the fermentation phase of the wine, namely alcoholic and malolactic fermentation. The intensity of these aromas depends on the fermentation process, the temperature at which it is carried out, and the type of yeast used.

During the winemaking process, winemakers may use techniques such as oak ageing, malolactic fermentation, and a period of ageing on lees (dead yeast left over from alcoholic fermentation). These techniques impart secondary aromas to the wine. For example, oak ageing can give notes of toast, cedar, smoke, vanilla, cloves, nutmeg, cinnamon, or coconut. Malolactic fermentation produces nutty, creamy, and buttery aromas, as well as notes of butter, cream, and cheese.

Aging wine on its lees gives it yeasty, pastry, and biscuity aromas. The conditions under which fermentation takes place also have a direct effect on the secondary aromas, and winemakers can choose whether or not to intervene in this process.

Secondary aromas are also influenced by the length of time a wine is aged. For example, if a wine is aged in barrels, it will take on aromas of wood, vanilla, toasted, or roasted notes. If it is aged in bottles, it may turn towards ripe and stewed fruit or even leather in red wines, and nuts and honey in white wines.

Tertiary aromas develop as wine ages

In red wines, fresh ripe fruit starts to transform into stewed or dried fruit, like raisins or figs. This is accompanied by tertiary aromas of tobacco, earth and mushroom.

White wines, on the other hand, 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.

Tertiary aromas are also known as evolution aromas or the wine's "bouquet". They are caused by the supply of oxygen, which causes chemical actions that modify the balance of aromas and transform them. For example, wines aged in barrels take on aromas of wood, vanilla, toast or roast.

It's important to note that wines with tertiary aromas and flavours are not necessarily "better" than those with primary and secondary ones. In fact, around 90% of wines are meant to be consumed young and fresh, while only a small percentage of wines improve with three to 10 years in the bottle.

Primary aromas are fruity, floral, spicy, or mineral

Primary aromas are those that come from the grape variety itself. They are present in the grape skin and are more or less intense depending on the grape variety, the terroir in which the vine is planted, and the winemaking methods. Aromatic molecules are synthesised in the berries and expressed in the wine.

Primary aromas can be fruity, floral, spicy, or mineral. Examples of fruity primary aromas include pineapple, apple, strawberry, raspberry, lemon, mango, blackberry, peach, and apricot. Floral primary aromas include acacia, honeysuckle, chamomile, elderflower, blossom, rose, and violet. Spicy primary aromas include cinnamon, cloves, pepper, and nutmeg. Finally, mineral primary aromas include petrol, tar, wet wool, gunflint, chalk, and flint.

Secondary aromas include yeast, butter, and oak

The process of winemaking is complex, and the aromas that emerge from a glass of wine are varied and fascinating. Primary, secondary, and tertiary aromas each play a role in shaping the character and flavour of a wine.

Secondary aromas, in particular, are derived from the winemaking process and can include a range of scents. Yeast, butter, and oak are three key secondary aromas that can significantly influence the overall profile of a wine.

Yeast is a crucial component in the fermentation process, and its presence as a secondary aroma is common in wines, especially those that have undergone secondary fermentation. This can impart a "yeasty" or "bready" scent, reminiscent of freshly baked bread. Yeast can also contribute to more complex aromas, such as those found in autolytic wines, which may evoke sensations of biscuits or pastry.

Butter, as a secondary aroma, is often a result of diacetyl, an organic compound produced during fermentation or malolactic conversion. Chardonnay is particularly known for exhibiting buttery notes, which can add a creamy texture and a hint of richness to the wine. The use of oak barrels can also enhance buttery aromas, as the toasting and softening effects of the barrels influence the wine's overall character.

Oak, as a secondary aroma, imparts a range of scents that are influenced by factors such as the age and toasting level of the barrels. In white wines, oak can evoke aromas of toast, oats, and a hint of musk, similar to the scent of crushed Cheerios. In red wines, oak ageing lends a sweet, smoky character, akin to the aroma of a toasted marshmallow. The degree of oak ageing also plays a role, with newer barrels imparting more prominent oaky flavours.

Identifying secondary aromas in wine is an intricate art, and the interplay between these aromas and the primary and tertiary aromas creates a symphony of flavours that delights wine enthusiasts and connoisseurs alike.

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