Unraveling The Wine Aroma Wheel: A Beginner's Guide

The wine aroma wheel is a tool that helps wine enthusiasts identify the different fragrances and flavours in their glass of wine. It was created by Dr. Ann C. Noble at UC Davis to help wine tasters describe what they smell and taste in a wine. The wheel is divided into several sections to help visualise the different flavours, scents, and aromatic qualities found in most red and white wines. The wine aroma wheel is a great companion during wine tastings and can help identify primary, secondary, and tertiary aromas.

Identify primary, secondary and tertiary aromas

The wine aroma wheel is a great companion during wine tasting. It helps you identify the aromas in your wine, enhancing your wine knowledge and improving your wine vocabulary.

Primary aromas 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. Examples of primary aromas include fruit and floral smells, such as grapefruit, rose, violet, ginger, black pepper, strawberry, raspberry, blackberry, apple, peach, pear, apricot, lemon, lychee, pineapple, mango, and passion fruit.

Secondary aromas are derived from the winemaking process, including fermentation, malolactic fermentation, and lees ageing. The most obvious of these aromas are extracted from oak, such as vanilla, clove, nutmeg, cinnamon, or coconut. Fermentation produces nutty, creamy, and buttery aromas. Some wines, especially white and sparkling wines, are aged several months on the lees, which gives them yeasty, pastry, and biscuity aromas.

Tertiary aromas develop as the wine ages. Wine develops new aromas during ageing, which can be a result of oxidative or reductive ageing. Oxidative ageing, when the wine is aged for a long period in barrels, develops coffee, toffee, chocolate, and caramel aromas. Reductive ageing, due to a long period in the bottle, develops mushroom, truffle, vegetable, and earthy aromas. Bottle age also develops interesting new notes in wines, such as nuttiness, smoke, or honey in whites, and leather, tobacco, or forest floor in reds.

Understand the impact of grape type and environment

The type of grape and the environment in which it is grown have a significant impact on the flavour of the wine. The grape type determines the flavour, colour, sugar, acidity, and tannin levels in the wine. The environment, including the climate, weather, sunlight, water, warmth, and nutrients, also affects the taste of the wine.

Climates suitable for wine production are divided into three categories: hot, moderate, and cool. Climate type can have a dramatic impact on the flavour of ripe grapes. Latitude, altitude, and the influence of the sea can provide clues about the taste of the wine. For example, hot climates tend to produce wines with more alcohol, a fuller body, more tannin, and less acidity, while cool climates produce wines with less alcohol, a lighter body, less tannin, and more acidity.

The grape variety also influences the climate required for optimal growth. Some grape varieties, such as Cabernet Sauvignon, need more heat to ripen fully, while others, such as Sauvignon Blanc and Pinot Noir, require a moderate or cool climate to avoid over-ripening and maintain their refreshing character and acidity.

In addition to climate and grape variety, weather conditions can also impact the taste of wine. Weather conditions vary from year to year and can affect the quality and production of grapes. Extreme weather conditions such as hail, high winds, floods, and late frosts may reduce the yield and quality of grapes.

Sunlight and water are also essential factors in grape growth. Sunlight gives energy to grapes to combine carbon dioxide and water into sugar, and "just enough" sunlight and water are ideal, as too much can lead to unpleasant flavours and the growth of rot.

Vines also require a small amount of nutrients from the soil. Poorer soils are often better as they encourage vines to "compete" with one another, resulting in a higher-quality crop.

Overall, understanding the impact of grape type and environment is crucial in producing high-quality wines with desirable flavours, aromas, and characteristics.

Learn how ageing affects aroma

Ageing wine is a complex process that can improve its quality by altering its aroma, colour, mouthfeel, and taste. While wine is perishable and can deteriorate, the chemical reactions involving its sugars, acids, and phenolic compounds can result in desirable changes. Ageing wine involves a series of oxidation, reduction, esterification, hydrolysis, Strecker, and polymerisation reactions, which occur at different rates depending on factors such as temperature, light exposure, and storage conditions.

During ageing, wines undergo distinct changes in their aroma profiles. The primary aromas, derived from the grape variety, tend to be fruity, with white wines offering notes of tropical fruits, melons, and citrus, while red wines showcase red, black, and dried fruit aromas. Ageing in oak barrels introduces a range of sweet and nutty aromas, with heavily toasted barrels imparting notes of smoke, tobacco, and dried leaves.

The secondary aromas, which arise from the fermentation process and the presence of yeast, are typically more intense in young wines. These include "bready" or "yeasty" notes found in Brut Champagne. With ageing, these aromas tend to give way to more subtle tertiary aromas, also known as the bouquet.

Tertiary aromas develop over time due to oxidation and the interaction of wine with oak or bottles. Vanilla, a well-known aroma associated with oak-aged wines, is a tertiary aroma. Other tertiary aromas are more subtle, such as nutty flavours like hazelnut in vintage Champagne or dried fruit aromas like fig in older red wines.

The ageing process can also lead to the development of undesirable aromas, resulting in wine faults. For example, excessive oxidation can cause the loss of important aroma compounds, leading to aroma deterioration and even wine corruption. Additionally, the presence of certain compounds, such as volatile sulphur compounds, can contribute to off-aromas, giving the wine a rotten egg or cabbage-like smell.

Overall, ageing affects the aroma profile of wine by modifying primary, secondary, and tertiary aromas. The complex interactions between the wine's chemistry, storage conditions, and ageing duration shape the final bouquet, contributing to the unique sensory experience of each wine.

Identify positive and negative scents

The wine aroma wheel is a useful tool to identify the positive and negative scents in wine. It is a visual representation of various aroma categories and their subcategories. The wheel is divided into three tiers, with the inner tier representing generic categories like fruit, floral, and spice. The middle tier represents sub-categories like berries and citrus, and the outer tier lists specific aromas such as strawberry, lemon, and cinnamon.

Positive scents in wine are those that are considered pleasant and add to the wine's character and flavour profile. These can be found in all wines and are influenced by factors such as the grape variety, genetics, terroir (environmental factors like soil and climate), and winemaking techniques. For example, in young wines, positive primary aromas may include fruits like berries, cherry, strawberry, and blackberry in red wines, and citrus, apple, pear, and pineapple in white wines. These early scents predominantly come from the fruits used and are influenced by the soil and terroir in which the grapes were planted. Young wines may also offer positive secondary notes of coffee, vanilla, or chocolate from the oak. With time and ageing, wines develop tertiary qualities that are considered positive, adding depth and complexity to the wine. These include tobacco, truffle, earth, chocolate, and spice.

Negative scents in wine are referred to as faults and are generally considered unpleasant. These can occur due to issues during the winemaking process or improper ageing. One of the biggest faults in wine is caused by TCA, resulting in an aroma resembling a wet dog or old, wet newspapers. Other common negative scents include cork taint, which can affect up to 3% of wines bottled with natural cork, and microbiological faults, which can result in off-putting herbaceous or vegetative aromas.

Match sensory perceptions with specific terms

The wine aroma wheel is an indispensable tool for wine tasting, helping you match your sensory perceptions with specific terms. The tasting terms are organised in three tiers, with general terms in the centre and more specific terms on the outer tier.

At first, you will be able to recognise the basic aroma families, such as fruity, floral, or spicy. With practice, you can refine your descriptions with more precise terms. For example, within the fruity family, you might detect citrus, red berries, or tropical fruits.

The wine aroma wheel is a visual representation of the most common wine aromas. It is designed to help you identify the fragrances and flavours found in most wines, regardless of the grape variety. The graphs and information on the wheel will help you identify what you are tasting and smelling.

To use the wine aroma wheel effectively, you should first define which aroma families are present in your wine. Then, use the wheel to narrow down the aroma family to a more specific aroma subfamily. Finally, refer to the outer tier of the wheel to identify the exact aroma.

Frequently asked questions