Coffee-Scented Wines: Exploring Aromatic Reds And Whites

Coffee and wine have a lot in common. Both are made from fruit, and their flavour profiles are influenced by the region and process in which they are grown. Coffee and wine are also similar in that they are impacted by terroir, the contextual factors of geography, soil, and climate that give the beverage its distinctive properties.

The primary aromas of wine are those that come from the grape variety, while secondary aromas are derived from the winemaking process and the yeast used for fermentation. Tertiary aromas arise during the ageing process, particularly when the wine is aged in wooden barrels.

Coffee, on the other hand, has over 850 volatile aromatic compounds that give it its flavour and aroma. These compounds are influenced by the soil and climate in which the coffee plant is grown, as well as the method in which the green coffee is processed.

While there are many differences between coffee and wine, one similarity is that they both have a bouquet. In wine, the bouquet describes the combination of aromas, while in coffee, the bouquet arises during the ageing process, particularly when the coffee is aged in wooden barrels.

So, what wines have a coffee aroma? One example is Apothic Brew, a red wine infused with cold brew coffee. This blend is said to bring the enjoyment of red fruit notes with subtle mocha flavours. Another example is Molinari Private Reserve, a red wine-infused coffee that can be enjoyed in many ways, including espresso, black coffee, or with milk.

Coffee and wine share commonalities in their flavour profiles, from fruity and floral to burnt and smoky

Coffee and wine have many variables that affect their quality. For example, coffee crops can be harmed by insects, freezing temperatures, and poor storage conditions, resulting in mouldy or sour flavours. Similarly, wine production can be affected by weather conditions such as frost, rain, or hail, which can damage the grapes.

The genetic variety of the coffee or grape also plays a significant role in the final product's flavour profile. In coffee, the two main varieties are Arabica and Robusta, while in wine, there are countless grape varieties, each with its unique characteristics.

In addition to the factors mentioned above, the processing techniques used can also influence the flavour profiles of coffee and wine. For coffee, the three main processing methods are washed, natural, and honey, each imparting distinct flavour notes. Similarly, wine can undergo various processes such as oak ageing or malolactic fermentation, which contribute to the final flavour of the wine.

When it comes to tasting notes, both coffee and wine can exhibit a wide range of flavours. Coffee is often associated with flavours like fruity, floral, earthy, buttery, caramel, nutty, spicy, and smoky. Wine also has a diverse range of flavours, with common notes including fruity, floral, earthy, nutty, and spicy.

The body and acidity of coffee and wine also vary depending on their origin and processing methods. For example, Latin American coffees are known for their good body and acidity, while African coffees tend to have higher acidity and brighter flavour notes. Similarly, wines from different regions can have distinct bodies and acidity levels, with some being fuller-bodied and others more acidic.

In conclusion, coffee and wine share many similarities in their flavour profiles, ranging from fruity and floral to burnt and smoky. The interplay of factors such as soil, climate, genetic variety, and processing techniques contributes to the unique flavour profiles of these beloved beverages.

Coffee and wine are both influenced by terroir, the contextual factors of geography, soil and climate that give each variety its distinctive properties

Coffee and wine are both influenced by terroir, the contextual factors of geography, soil, and climate that give each variety its distinctive properties.

Geography

Coffee and wine are both heavily influenced by the region in which they are grown. Coffee from Honduras, for example, will have a different flavour profile to Ethiopian coffee. Similarly, the terroir of wine is widely recognised, with the vineyard location considered to affect a wine's sensory qualities.

Soil

The soil in which the coffee or grapevines are grown also has a significant impact on the final product. Coffee plants grown in the volcanic soil of Hawaii will produce a different flavour to those grown in the highlands of central Kenya. The nutrients in the soil, as well as its drainage, will affect the terroir of the coffee.

Climate

The amount of rainfall and sunshine that coffee plants and grapevines receive will also affect the flavour. Higher altitudes tend to produce higher-quality coffee and wine, as the lower temperatures prolong the maturation period, resulting in a more nutritionally dense product.

The primary aromas of wine are linked to the grape variety, while the secondary aromas are derived from the winemaking process and the tertiary aromas from ageing

The aromas of wine are complex and varied, and they can be broadly categorised into three types: primary, secondary, and tertiary. These aromas are linked to different stages of a wine's life and can be influenced by various factors such as grape variety, winemaking processes, and ageing.

Primary aromas are often the most obvious in young wines, and they are linked to the grape variety itself. These aromas include fruit and floral smells, such as grapefruit in rosé, lychee in Gewürztraminer, or the mix of menthol and rich cassis in young Cabernet Sauvignon wines. Spice aromas like ginger can also be part of this category. The primary aromas in red wines can be black, red, or dried fruit, while white wines offer scents of green apples, citrus, tropical and stone fruits, and underripe fruits. Herbs and spices like mint, pepper, or licorice are also considered primary aromas.

Secondary aromas, on the other hand, are derived from the winemaking process. This includes notes that come from fermentation and ageing, such as biscuit and yeasty notes from lees stirring and autolysis, or the buttery popcorn aroma from malolactic fermentation in Chardonnays. Oak ageing also contributes to secondary aromas, with characteristics like vanilla, clove, smoke, coconut, or coffee.

Tertiary aromas develop as the wine ages, and they are considered the most complex components. In red wines, fresh ripe fruit transforms into stewed or dried fruit like raisins or figs, and tertiary aromas of tobacco, earth, and mushroom may emerge. White wines may develop dried apricot, orange marmalade, nutty aromas, or even petrol notes associated with aged Riesling wines. Other tertiary characteristics include complex spice notes like nutmeg, ginger, and petrol.

While primary, secondary, and tertiary aromas provide a framework for understanding wine aromas, it's important to note that these categories are not mutually exclusive, and some aromas may overlap between them. Additionally, factors such as climate, winemaking decisions, and ageing processes can influence the intensity and complexion of the aromas.

The Coffee Taster's Flavour Wheel was inspired by the Wine Aroma Wheel, a tool used by wine tasting experts to identify flavour notes

The Coffee Tasters Flavour Wheel is a tool used by coffee experts to identify flavour notes in a cup of coffee. It was inspired by the Wine Aroma Wheel, which is used by wine tasting experts for the same purpose.

The Wine Aroma Wheel was created to help wine experts identify the various aromas present in a glass of wine. The wheel is designed to encourage tasters to start at the centre and work their way outward, with the most general taste descriptors in the middle and more specific descriptors further out. This allows tasters to start with broad flavour categories and narrow down their search as they move outward.

Similarly, the Coffee Tasters Flavour Wheel helps coffee experts identify the flavours and aromas in a cup of coffee. The wheel features a variety of flavours that can be found in black, unflavoured coffee, including jasmine, rubber, and cherry. By using the wheel, coffee experts can work their way from general flavour categories to more specific descriptors, just like wine experts do with the Wine Aroma Wheel.

The creation of the Coffee Tasters Flavour Wheel was a collaborative effort involving dozens of professional sensory panelists, scientists, coffee buyers, and roasting companies. It was developed in partnership with the Specialty Coffee Association of America (SCAA) and World Coffee Research (WCR), with input from sensory scientists from UC Davis. The wheel is based on the World Coffee Research Sensory Lexicon, a database of over 100 scientists that standardises coffee tasting by connecting everyday products to coffee flavours.

Both the Wine Aroma Wheel and the Coffee Tasters Flavour Wheel provide a common vocabulary and framework for describing the complex flavours and aromas found in wine and coffee, respectively. They help experts communicate their sensory experiences effectively and enable a deeper understanding of these beloved beverages.

Coffee and wine connoisseurship share similar tasting steps: look, smell, taste, conclude

Coffee and wine connoisseurs share a similar tasting ritual, which can be broken down into four steps: look, smell, taste, and conclude.

Look

Examination of the wine or coffee's appearance is the first step in the tasting process. For wine, this involves observing the colour of the liquid, while for coffee, it involves assessing the size, colour, and oiliness of the beans.

Smell

The sense of smell is crucial to both wine and coffee tasting, as it significantly influences our perception of flavour. Before taking a sip, wine and coffee connoisseurs will inhale the aromas, noting the different scents and how they change throughout the tasting process.

Taste

The next step is to taste the wine or coffee, paying attention to how it coats the mouth, the intensity of flavours, and the balance of elements such as sweetness, acidity, and bitterness.

Conclude

Finally, the taster will describe their overall impression of the wine or coffee, reflecting on the appearance, aroma, flavour, and mouthfeel. They may also compare their experience with others to gain a broader perspective.

While there are some differences between wine and coffee tasting rituals, they share a common structure and a focus on engaging multiple senses to fully appreciate the beverage.

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