In this major resource, Tom Stevenson presents his wine-tasting guide to identifying aromas and flavours. It comes complete with his multi-lingual mind-jogging list of over 200 identifiable aromas or flavours, where to expect them, their probable causes, and the chemical compounds behind them.
Tasting notes
Recording specific information is a discipline that every serious wine taster should undertake, but it can be boringly repetitive. Indeed, the size of some tastings can make it difficult for even the most dedicated professional to write a lucid note for each wine. In the late 1970s I came up with a solution: a tasting notebook, with each page containing this repetitive information. All that was needed was to tick the appropriate boxes, and in seconds the basic detail could be noted. Furthermore, additional comments are kept short, sharp and to the point.
I have been refining and modifying the notebook ever since, and now have it professionally printed for my own personal use. This tasting book has fascinated people wherever I go. Usually I am asked where it can be purchased. After explaining that it cannot, I am invariably asked if a page can be photocopied for their own use. Thus, numerous variants are floating around in virtually every winemaking region of the world.
Long ago it was suggested that I should get the notebook published, so that others could utilise the system. At first I thought "Oh yeah, that’s going to make me rich", but somewhere along the way I warmed to the idea. Not that it would be a best-seller, but perhaps it could cover the cost of printing my own books. And so, steadily, the book has evolved into something that others could use (though this is the first time it has been published). The element that has evolved most is what I called my Mind-jogging list.
My mind-jogging list
Most wine enthusiasts will understand the inspiration for this section; how many times have you picked up a wine, instantly recognised something, and said "I know that smell .... but what is it?". If I was given a penny for every time this dilema forced tasters to digress for 20 minutes of discussion I would be a millionaire. Typically all sorts of suggestions get nowhere near the mark until, if lucky, someone hits upon the right aroma. That is as satisfying as having someone scratch an unreachable itch.
However, the unidentifiable itch of an aroma can be easily scratched: if you think about it, the aroma is not the problem, it is our inability to put a name to it. Yet something that rings a bell of recognition must be known intimately. Despite the agonising quest, it will in all probability be an everyday smell, not one that is obscure, rare or esoteric.
The solution I came up with was very simple: compile a list of fruits, flowers, spices, nuts, etc. so the next time I come across a distinctive aroma I would just run a finger down the appropriate list until my brain connected with whatever it was. And you know what? It works, and has worked for everyone I have encountered who is afflicted with "I know that smell" syndrome.
Wine contains various chemical compounds that can be directly linked to everyday aromas that have nothing to do with wine per se (such as diacetyl - see BUTTER). But most wines do not suggest one distinctive non-wine aroma, and very few evoke more than three or four. From the flowery prose of some tasting notes you would be forgiven for thinking they emit a veritable potpourri of aromas. However, the possibility of numerous aromas standing out from one another is too remote to consider.
It is only when one or two compounds dominate that a distinctive aroma can be discerned. Even then, not by everyone: we all have different thresholds at which we detect these compounds. The fact is, the more aromas that are in competition, the less distinct they become. Take any tasting note containing a dozen non-wine aromas and use it as a recipe: put the ingredients into a liquidiser, thoroughly emulsify, then ask anyone to take a sniff and identify all twelve aromas.
Having pin-pointed a specific aroma, I got into discussions with oenologists about what might possibly be the cause, and so I began annotating the list with active chemical compounds that could be responsible. Later, I would check these compounds out, and from there I began studying papers on the subject. The explanatory notes have kept growing.
Fifteen years down the road and I am delighted to share the mind-jogging list with visitors to wine-pages.com. I have added a multilingual translation (a lifesaver when, during a heavy day's tasting, I am floundering to describe Elderflower to a Portuguese oenologist) and the list can be printed off for your own use. A word of warning: the causes of aromas I have listed are more the result of an innate curiosity than any desire to be didactic about something that can be affected by so many variables. Not least of which are the different thresholds we all have for detecting such compounds.
TASTING
Wine tasting is no more than taking a few moments to pause before drinking, and swallowing a glass of wine. A minute spent on considering the wine's smell, taste and texture is one of the most useful learning aids to wine appreciation. Tasting consists of three basic steps:
Look - examine the wine in the glass against a white background. The colour of a wine can give clues to its age, the grape from which it is made, even where it is from. But all that needs a lot of experience and knoweldge. For now, simply check that it is clear and bright.
Smell - known as the "nose" of the wine, the aromas that emerge form the glass if swirled gently can tell you a lot about it: perhaps reminding you of certain fruits, or aromas like nuts, vegetables, herbs, or even meat. Concentrate on your very first sniff - when the receptors in your nose are sharpest - and think about what you can smell.
Taste - take a sip of the wine and hold it in your mouth. Swirl it around a bit. This is a chance to check if any aromas you noticed on the nose follow through as flavours on the palate. Now you can also assess the texture - is it thin like water, or thicker and oilier? You can check for tannins - dry, mouth-puckering flavours - and acidity. You can also check the length of the wine: how long its flavour lingers on the palate.
Glassware
Tasting wine from suitable glassware can make a huge difference. There are specialist companies such as Riedel of Austria who manufacture an enormous range of expensive and beautiful glasses for enjoying specific wines, but the standard tasting glass serves well for the purpose of assessing any wine. All good wine tasting glasses have the same basic properties:
1. The glass should taper towards the top to trap aromas
2. The bowl should be large enough to allow you to swirl
3. The glass must have a stem so your hand does not heat the wine
4. The glass should be plain to see the colour of the wine.
As long as your glassware follows these basic rules, it should be ideal for tasting. Be careful to rinse your glasses carefully after washing, as traces of detergent can spoil your next tasting.
Explanatory notes
This is purely for reference, so there's no need to get bogged down here unless you want a user-friendly explanation of one of the following terms:
YEAST AUTOLYSIS, MAILLARD REACTION, MERCAPTANS, OTHER VOLATILE SULPHUR COMPOUNDS, PYRAZINES, TERPENES and VOLATILE PHENOLS. YEAST AUTOLYSIS
Full yeast autolysis is unwelcome in most wines, but it is essential for Champagne. After remuage, Champagne may undergo a further period of ageing before the sediment is removed. The benefits of yeast-contact are derived from autolysis, which is the enzymatic breakdown of dead yeast cells. This occurs several months after the second fermentation, lasts for between four and five years, although up to 10 years is possible, and it:
Releases reducing enzymes that inhibit oxidation, thereby reducing the need for sulphur dioxide.
Absorbs certain essential yeast nutrients, which is the main reason why the dosage does not cause Champagne to referment.
Increases amino acids and other nitrogenous matter, which are the precursors to the inimitable 'champagne' character, including the acacia-like aroma and finesse noticed in a recently disgorged Champagne and the complex bottle-aromas built-up after disgorgement (see Maillard Reaction).
Produces acetal, which possibly adds a biscuity or brandy-like complexity.
Produces mannoprotein MP32, which reduces tartrate precipitation.
After autolysis has finished, if a sparkling wine is kept on its lees, it merely remains fresher than the same wine disgorged at an earlier date, but the longer it is kept in this state, the more rapid the evolution after disgorgement. This is because the older a sparkling wine gets, the more sensitive it becomes to the sudden shock of exposure to the air during the disgorgement process.
MAILLARD REACTION
Commonly associated with part of the raisining effect that darkens dried fruit, the importance of Maillard Reaction (MR) in the development of wine aromas is only just in the process of being discovered. It is, for example, an integral part of the toasting process in barrel-making and thereby contributes to many of the aromas closely associated with oak and lees-ageing. However, the most interesting aspect of MR under study at the moment is its importance in the marrying of the dosage of a sparkling wine. MR is now recognised as being responsible for many of the most complex aromas that develop after disgorgement. It involves a reaction between the sugar from the dosage and the amino acids created (and modified) during autolysis. We already know that some of the by-products of MR are responsible for toasted-roasted-vanilla post-disgorgement aromas, but precisely which amino acids are the precursors to specific aromas has yet to be established. Most of the results so far point to cysteine as a major precursor, but much work has still to be done.
MERCAPTANS
Generally perceived as foul-smelling compounds, but like most groups of odoriferous compounds, mercaptans (thiols) can be good as well as bad. Some are even essential to what we believe to be the varietal character of certain grapes (e.g., 4MMP). Mercaptans' positive qualities may be due to the type of mercaptan, the level at which it is found, mitigating effects of other odoriferous compounds or a combination of any of these factors.
Type of mercaptan
The most common mercaptans in wine are methyl mercaptan (methanethiol)and ethyl mercaptan (ethanethiol). These are typically foul-smelling compounds. Methanethiol, for example, has the smell of stagnant waterand is an active compound in the odour of halitosis, while ethanethiol has a raw onion stench. However, some mercaptans are responsible for extremely pleasant wine aromas. For example 4MMPor 4-mercapto-4- methyl-pentan-2-one is generally acknowledged as the compound responsible for the varietal character of Sauvignon Blanc (although not without a good dollop of pyrazine and ripe acidity), while mercaptohexanol can be redolent of blackcurrant, grapefruit or passion fruit, and thiophene-2-thiol (first detected in wine in 2000), 2-furanmethanethiol and 2-furfurylthiol can all have roasted coffee aromas.
Level found
Depending on the level found, some foul-smelling mercaptans can turn out to be a positive asset to the complex aromas found in wine. Thiophene-2-thiol, for example, can smell simply burnt, which may or may not be off-putting, but at higher concentrations the odour becomes more like burnt rubber, which is definitely diabolical. Yet at lower concentrations thiophene-2-thiol can also conjure up the wonderful aroma of freshly roasted coffee. Concentration is, however, subject to personal threshold levels, which can vary by a factor of ten in the general populace (much greater than this between those who are almost anosmic - no sense of smell - and those with highly sensitive olfactory perception). Furthermore, since some odoriferous compounds have an absolute threshold 1000 times lower in water compared to wine, there is obviously a vast difference between perception levels of the same compound in, say, a light white wine and a full-bodied red.
OTHER VOLATILE SULPHUR COMPOUNDSother
All sulphur compounds, including mercaptans, are divided into two basic categories: "light" (boiling point below 90ºC) and "heavy" (boiling point above 90ºC). Both can be foul smelling. There are exceptions, but as a rule of thumb, "light" volatile sulphur compounds have a much lower perception threshold (usually less than one part per million or ppm) than "heavy" ones (mostly between 50 and 1200 ppm). The only important exceptions to this rule as far as wine is concerned are the "light" dimethyl sulphide etc (5ppm) and "heavy" dimethyl disulphide (2.5ppm). However, since dimethyl sulphide has the aroma of quince and truffle and dimethyl disulphide quince and asparagus, it could be argued that their presence contributes positive notes to the complexity of a wine, thus the overlapping of their thresholds is somewhat academic.
As far as the most unpleasant smelling sulphur compounds are concerned, it requires only the tiniest quantities of a "light" compound to taint a wine. They are usually produced by yeast metabolism after fermentation in wines aged on their lees, but can be removed during the winemaking process (most recent method by introducing fresh lees - Lavigne, 1996). "Heavy" reduction faults are far less common, largely due to the much higher concentrations required, thus these compounds have rarely been studied. They are also produced by yeast metabolism, but they do not increase after fermentation. When they do occur, however, the wine will be ruined because of their low volatility.
One of the most important groups of aromatic compounds, especially methoxypyrazines, which have typically green, leafy, grassy characteristics through to bell-pepper, green pea and asparagus. They become less abundant as grapes ripen and are considered a vital element of the varietal character of Sauvignon Blanc (see 4MMP in MERCAPTANS above). Dimethylpyrazines are more chocolaty, roasted nuts and can even be raw potato, although ethyl-n-methylpyrazines are even more earthy.
TERPENES
Also called terpenoids. isopentenyl pyrophosphate (IPP) is the five-carbon isoprenic unit from which all terpenes are built Thus they are all multiples of five units (5, 10, 15, 20 etc) and each group is named after its number of carbons: hemiterpenes (5), monoterpenes (10), sesquiterpenes (15) and so on up to caratenoids (40), after which they are lumped together as polyisoprenoids.
Although terpenes have been found in most grape varieties, it is the higher concentration of these compounds found in varieties such as Gewürztraminer, Muscat, Riesling and various German crosses that makes them so aromatic. There are more than 400 naturally occurring terpene compounds in the plant world, but only about 40 have been found in grapes or wine and relatively few of these are important components of aroma. For example, the characteristic aroma of Muscat, the most terpene-laden grape variety, is due to a combination of just three terpenoid alcohols: geraniol, linaloöl and nerol, and of these geraniol is considered most important. All but one of the most important terpenoid compounds for wine aromas are montoterpenes:
Simple Hydrocarbons
Limonene Used by the fragrance industry, limonene is one of the basic elements of aroma in bergamot and both orange oil and lemon oil, but is closer to orange than lemon. Can also be very resinous. Myrcene The most herbal-resinous of simple hydrocarbon wine terpenes, myrcene is found in star-anise, coriander, hop, ginger, cinnamon,nutmeg, cardamom, bay leaves, basil, rosemary, sage, peppermint, spearmint, bell pepper, black pepper and grapefruit. Terpenoid Alcohols
These are the most commonly found terpene compounds in wine and are present in increasing quantities in grapes as they ripen. Citronellol Found in garden rose, geranium, ginger, black pepper, basil, peppermint and cardamom. Also plays a supporting role to citronellal in the aroma of Lemon Eucalyptus. Eugenol The most herbal aroma of all terpenoid alcohols, eugenol is found in bay leaves, cloves and allspice. Farnesol Whilst all the other terpene compounds important to grape and winearoma are monoterpene compounds, farnesol is a sesquiterpene alcohol (i.e., 15 carbon atoms).Farnesol is found in Linden Oil andis a constituent of garden rose aroma. Geraniol Found in nutmeg, ginger, basil, rosemary, sage, cardamom and grapefruit, geraniol is one of the three terpene compounds principally responsible for Muscat aroma. Hotrienol Has the aroma of Linden or Lime Tree, but levels higher than 30 ug/lindicate premature ageing, probably due to poor storage conditions. Linaloöl Also spelt linalol, it is found in lavender, bergamot, jasmine, basil, rosemary, sage, star-anise, cinnamon, clove, nutmeg, coriander, cardamom, ginger, black pepper and mandarin. This is one of the three terpene compounds principally responsible for Muscat aroma. Nerol Found in orange blossom, ginger, basil, cardamom, mint and mandarin, nerol is one of the three terpene compounds principally responsible for the Muscat aroma. Terpenoid Aldehydes Citronellal Found in ginger, black pepper, geranium and peppermint, citronellal is however overwhelmingly lemony-resinous in character, representing a minimum of 82% of Lemon Eucalyptus Oil. Geranial Found in cinammon, clove, ginger, basil and peppermint. Terpenoids Acids
Geranic acid Found in cardamom and peppermint. Terpenoid Esters
Geranyl acetate Found in lemongrass, coriander, nutmeg, cinnamon, peppermint and, of course, geranium. Linalyl acetate Found in lavender, bergamot, jasmine, cinnamon, cardamom, bell pepper, basil, rosemary, sage and peppermint. Terpenoid Oxides
Rose oxide Found in Bulgarian rose, but can also be green, geranium-like.
VOLATILE PHENOLS
Generally considered to be faults, although ethyl-4-guaiacol and to a lesser degree vinyl-4-guaiacol can contribute attractive elements of aroma to a wine's bouquet, and this positive effect may vary from grape variety to grape variety (e.g.,vinyl-4-guaiacol is perceived as a defect in Kerner, yet it is thought to contribute in a positive sense to the varietal character of Gewürztraminer). Almost one-third of all French wines tested have had volatile phenols above the level of perception, so they cannot always be bad. The amount of ethyl and vinyl phenols present in a wine is increased by harsh methods of pressing (particularly continuous presses), insufficient settling, particular strains of yeast and, to a lesser extent, increased skin-contact. Some yeasts, such as Zymaflore VL1, are specifically designed to produce a wine without any phenol off-flavours, although they are, rather confusingly, known as Poff (for phenol off-flavour) strains. Ethyl-4-guaiacol Smoky-spicy Ethyl-4-phenol Stables, horsey, sweaty-saddles Vinyl-4-guaiacol Carnation Vinyl-4-phenol Band-Aid (sticking plaster)
Pick a flavour: Flowers, Fruits Herbal, Herbal/Herbaceous/Resinous & Spicy
FLOWERS
ACACIA
Acacia (F) Akazie (G) Acacia (I) Acacia (S)
The flowery autolytic aroma of a recently disgorged sparkling wine. Methyl p-tolyl ketone
APPLE BLOSSOM
Fleur de pommier (F) Apfelblüten (G) Fiori di melo (I) Flor del manzano (S)
Youthful Riesling and Champagne. anisic acid, amyl acetate
CARNATION
Oeillet (F) Nelke (G) Garofano (I) Clavel (S)
One of four olfactory defects known collectively as the 'Phenol' character, caused by an enzymic decarboxylation by yeast of two cinnamic acids. Vinyl-4-guaiacol
ELDERFLOWER>
Fleur de sureau (F) Holunderblüten (G) Fiore della bacca di sambuco (I) Flor del sauco del saúco (S)
Polite/low-key 'cat's pee', this extreme form of herbaceousness can be found in a number of grapes when harvested underripe, particularly Sauvignon Blanc, but can also be Sémillon and Cabernets. Pyrazines.
FLORAL
Floral, floraux (F) Blumenbukett (G) Sapore di fiori (I) Aflorado(S)
Generic flowery aroma, usually light and fresh. Linaloöl, 2-phenylethanol, methyl 2-methylpropanoate, various aldehydes
FLOWERY- FRUITY
Fleuri-fruité (F) Blumig-fruchtig (G) Fiorito-fruttato (I) Aflorado-afrutado (S)
In terms of development, this could be viewed as a few months more bottle-age than floral -damascenone, ethyl hexanoate
GERANIUM
Géranium (F) Geranie (G) Geranio (I) Geranio (S)
Sorbic acid (preservative that prevents refermentation in sweet wine, but has no effect on its bacterial activity) without sufficient SO2 is prone to breakdown by lactic bacteria, causing strong geranium odour (2-ethoxy-3.5-hexadiene), although other compounds can produce a similar smell, such as those created during the oxidation of geraniol (old Asti). Hexa-2,4,dienol, 2-ethoxy hexa-3,5-diene, glycyrrhyzin, geraniol dehydrogenase
LAVENDER
Lavande (F) Lavendel (G) Lavanda (I) Espliego (S)
Australian Rieslings often have a lime and lavender character, the latter often attributed to the addition of pectolytic enzymes to free aromatic terpenes. Linalyl acetate
LILAC
Lilas (F) Flieder (G) Lilla (I) Lila (S)
Found in some herbaceous reds and peppery Rhônes. Can be overpowering in Muscadine. -terpineol
LILY OF THE VALLEY
Muguet (F) Maiglöckchen (G) Mughetto (I) Lirio del valle (S)
New World Gewürztraminer. Linaloöl
LIME TREE (LINDEN)
Tilleul (F) Lindenbaum (G) Tiglio (I) Tilo (S)
Youthful Riesling. Hotrienol
MAGNOLIA
Magnolia (F) Magnolie (G) Magnolia (I) Magnolia (S)
Characteristic of a Muscadine grape variety actually called Magnolia, this distinctly floral aroma can also be found in wines made from other grapes. Geranyl acetone
ORANGE BLOSSOM
Fleur d'oranger (F) Orangenblüten (G) Fiori d'arancio (I) Azahar (S)
Youthful dry Muscat Anisic acid, limonene, citronellol
ROSE PETAL
Pétale de rose (F) Rosenblatt (G) Petalo di rosa (I) Pétalo de rosa (S)
Rose oxide is partly responsible for the floral aspect of Gewürztraminer. Cis-rose oxide, geraniol, nerol, irone, citronellol, citronellyl acetate, -damascenone, 2-phenyl ethanol
VIOLET
Violette (F) Veilchen (G) Violetta (I) Violeta (S)
Found as part of a silky finish on a number of red wines, particularly Malbec and to a lesser extent Graves. Ionones
FRUITS APPLE
Pomme (F) Apfel (G) Mela (I) Manzana (S)
Ubiquitous in fresh, young white wines made from grapes that are not too ripe, though not necessarily unripe. Amyl or isoamyl acetate, ethyl acetate, ethyl n-butanoate, phenylethyl acetate, diethyl malonate, methyl-3-ethyl-butanoate, 1,5-dodecanolide
See also APPLE BLOSSOM, APPLE PEEL, GREEN APPLE, STEWED APPLE
APPLE PEEL
Pelure de pomme (F) Apfelschale (G) Buccia di mela (I) Piel de manzana (S)
Pithy apple character. Ethyl hexanoate, n-hexyl, n-butanoate, hexyl hexanoate
See also APPLE BLOSSOM, APPLE, GREEN APPLE, STEWED APPLE
APRICOT
Abricot (F) Aprikose (G) Albicocca (I) Albaricoque (S)
Classic varietal character of Viognier, but also found in Riesling, Champagne and others. Apricot kernel (noyau d'abricot) is a more complex version. 1,4-decanolide, amyl propanoate
BANANA
Banane (F) Banane (G) Banana (I) Plátano (S)
Amyl or isoamyl acetate, also known as "Banana Oil" or "Pear Oil", is characteristic of cool-fermented whites and red wines that have undergone carbonic maceration (e.g., Beaujolais Nouveau), whereas a more profound banana character found on the aftertaste of certain Alsace wines is the precursor to bottle-aged spiciness. Amyl or isoamyl acetate, ethyl acetate, ethyl butyrate, 1-phenylethyl acetate, 1,5-dodecanolide
BLACKBERRY
Mûre (F) Brombeere (G) Mora di rovo (I) Zarzamora (S)
Ripe Pinot Noir. Ethyl caprylate, ethyl hexanoate, ethyl butyrate, amyl propionate
BLACKCURRANT
Cassis (F) Schwarzea Johannisbeere (G) Ribes nero (I) Grosella negra (S)
Usually an attractive aroma, but can be mercaptan fault, in which case the blackcurrant will metamorphose into a garlic odour. Ethyl acetate, ethyl formate, Mercaptohexan-1-ol
BLUEBERRY
Myrtille (F) Heidelbeere (G) Mirtillo (I) Mirtillo (S)
Also known as bilberry or whortleberry, blueberry is much softer, more perfumed and less intensely flavoured than blackcurrant. Possibly hexanoate
CITRUS FRUIT
Agrume (F) Zitrusfrüchte (G) Agrumi (I) Citricos (S)
Part of the fresh complexity of many young white wines. Often more complex than a specific citrus fruit. Limonene, citronellol, linaloöl
CRANBERRY
Canneberge (F) Preiselbeere (G) Ossicocco (I) Arándano (S)
Very much in the cherry-raspberry range of fruit flavours, cranberry can be found in cool-climate Syrah or herbaceous New World Merlot. Furfural, 1-butanol
DRIED FRUIT
Fruits secs (F) Trockenfrüchte (G) Frutta secca (I) Frutas secas (S)
Found in wines made from sun-dried grapes (e.g., Italian Recioto), also in fortifieds such as Australian Muscat.
FIG
Figue (F) Feige (G) Fico (I) Higuera (S)
Part of the complexity of some mature fine white wines. Ethyl propionate, isobutyl acetate
GOOSEBERRY
Groseille à maquereau (F) Stachelbeere (G) Uva spina (I) Grosella espinosa (S)
Classic varietal character of Sauvignon Blanc, particularly when grown in Marlborough, New Zealand. Requires 4MMP with ripeness and relatively high tartaric acid. Can be enhanced by yeast strains such as Zymaflore VL3. 4MMP (4-mercapto-4-methyl pentan-2-one)
GRAPE
Raisin (F) Traube (G) Uva (I) Uva (S)
Few wine grapes taste grapy, Muscat being the prime exception. Ethyl caprylate, ethyl heptanoate, ethyl pelargonate
GRAPEFRUIT
Pamplemousse (F) Pampelmuse (G) Pompelmo (I) Pomelo (S)
Found in Gewürztraminer, Scheurebe and sometimes Chardonnay. Mercaptohexan-1-ol, nerol
GREENGAGE
Reine-Claude (F) Reineclaude (G) Regina Claudia (I) Claudia (S)
Loire Chenin Blanc. 4-MMP (4-mercapto-4-methyl pentan-2-one)
GREEN APPLE
Pomme verte (F) Grüner Apfel (G) Mela verde (I) Manzana verde (S)
Unripeness, usually in taste, as opposed to the pithy yet ripe fruit aroma of a Granny Smith apple. Malic acid, acetaldehyde, hexanoate
See also APPLE BLOSSOM, APPLE, APPLE PEEL, STEWED APPLE
LEMON
Citron (F) Zitrone (G) Limone (I) Limón (S)
Suggests a simple commercial quality unless part of a more complex aroma, such as citrus fruit or lemony-oak. Citric acid, neral, limonene, citral, linaloöl
See CITRUS FRUIT, GRAPEFRUIT, LEMONY OAK, LIME, ORANGE
LIME
Citron vert (F) Limone (G) Limetta (I) Lima (S)
Softer, finer and more complex that lemon, found in Australian Riesling and Sémillon. Nerol
LYCHEE
Litchi (F) Litschi (G) Litchi (I) Lichi (S)
Part of Gewürztraminer's varietal aroma, between the rose petal and spice. Cis-rose oxide
MANDARIN
Mandarine (F) Mandarine (G) Mandarino (I) Mandarina (S)
Softer than orange, mandarin suggests more complexity and finesse in Muscat or Riesling. Undecanol
MELON
Melon (F) Melone (G) Melone (I) Melón (S)
Melon with tropical fruits can be part of warm climate Chardonnay character, but with apple and pear will simply be an amylic aroma. Trans 2,4-nonadienal, Amyl or isoamyl acetate
MUSCAT
Muscat (F) Muskatraube (G) Moscato (I) Moscatel (S)
The fresh, grapy aroma of the Muscat grape is an aromatic characteristic that can be found in wines other than those made from the Muscat itself. combination of geraniol, linaloöl and nerol
ORANGE
Orange (F) Orange (G) Arancia (I) Naranja (S)
Many white wines, particularly Muscat and Riesling. Fortifieds. Limonene, citronelloll, linaloöl, methyl octanoate, 2-undecanone
PASSION FRUIT
Fruit de la passion (F) Passionsfrucht (G) Frutto della passione (I) Pasionaria (S)
New world Sauvignon Blanc. Mercaptohexanol
PEACH
Pêche (F) Pfirsich (G) Pesca (I) Melocotón (S)
Ripe Riesling as typified by Rheingau and New World Chardonnay. Piperonal, undecalactone, ethyl formate, 1,4-decanolide, 1,5-decanolide
PEAR
Poire (F) Birne (G) Pera (I) Pera (S)
Amyl or isoamyl acetate , also known as "Banana Oil" or "Pear Oil", is characteristic of cool-fermented whites and red wines that have undergone carbonic maceration (e.g., Beaujolais Nouveau). Amy or isoamyl acetate, ethyl acetate, phenylethyl acetate, 1,5-dodecanolide
PINEAPPLE
Ananas (F) Ananas (G) Ananas (I) Piña (S)
Often found in New World Chardonnay. Can be an indication of some botrytised grapes. Ethyl butanoate, ethyl caprylate, ethyl hexanoate, ethyl butyrate, methyl 3-methylthiopropionate, amyl propionate
PLUM
Prune (F) Pflaume (G) Prugna (I) Ciruela (S)
Mostly confined to red wines, particularly Cabernet Sauvignon and/or Syrah. Methyl butanoate
PRUNE
Pruneau (F) Backpflaume (G) Prugna secca (I) Ciruela pasa (S)
Italian reds. Methyl benzoate
QUINCE
Coing (F) Quitte (G) Cotogna (I) Membrillo (S)
A classic reductive aroma. Dimethyl sulphide, dimethyl disulphide
RASPBERRY
Framboise (F) Himbeere (G) Lampone (I) Frambuesa (S)
Herbaceous yet fruity, raspberry is classic youthful cool-climate Syrah. Also found in Pinot Noir (slightly warmer climate than cherry). In other varieties it may indicate an over-vigorous canopy. Combination of ethyl acetate, ethyl formate and various acids and esters
REDCURRANT
Groseille rouge (F) Johannisbeere (G) Ribes rosso (I) Grosella roja (S)
Youthful Pinot Noir, probably cool-climate.
RHUBARB
Rhubarbe (F) Rhabarber (G) Rabarbaro (I) Ruibarbo (S)
Some yeasts (e.g., Lalvin 71B-1122) tend to produce a rhubarb-like fruitiness, particularly in wines that have undergone carbonic maceration.
STEWED APPLE
Pomme en compote (F) Apfelkompott (G) Mela cotta (I) Compota de manzana (S)
More distinctive than the simple amylic apple aroma. -damascenone
See also APPLE BLOSSOM, APPLE, APPLE PEEL, GREEN APPLE
STRAWBERRY
Fraise (F) Erdbeere (G) Fragole (I) Fresa (S)
Classic ripe Pinot Noir. Hybrids Castor and Pollux also have a strawberry perfume, but can be quite cloying. Furaneol, ethyl acetate, ethyl butyrate, ethyl formate, ethyl hexanoate, methyl cinnamat
SUMMER FRUITS
Fruits rouges (F) Sommerfrüchte (G) Frutti di bosco (I) Frutas del bosque (S)
Either more complex or less distinct medley of raspberry, strawberry, blackberry, blackcurrant. Ethyl acetate, ethyl butyrate
TOMATO
Tomate (F) Tomate (G) Pomodoro (I) Tomate (S)
A ripe tomato taste can by found in some white (Sylvaner) and red (Merlot, Pinot Noir and various Italian) wines. Trans-2-pentanal
TROPICAL FRUIT
Fruits tropicaux (F) Tropenfrucht (G) Frutta tropicale (I) Fruta tropical (S)
Usually New World whites, particularly Chardonnay, but can be found in Old World wines, even Champagne (from Sézanne). -damascenon
HERBAL, HERBACEOUS, RESINOUS & SPICY
ANISEED
Anis (F) Anis (G) Anice (I) Anís (S)
This spicy-herbal aroma can be found in wines of almost any style. Anethole
BASIL
Basilic (F) Basilikum (G) Basilico (I) Albahaca (S)
Often found in wines from Provence, Spain and Italy.
BLACK PEPPER
Poivre noir (F) Schwarzer Pfeffer (G) Pepe nero (I) Pimienta negra (S)
Classic Syrah. Probably a pyrazine character plumped-up by grape ripeness. Various pyrazines?
See also WHITE PEPPER
CHIVE
Ciboulette (F) Schnittlauch (G) Erbe cipollina (I) Cebolleta (S)
A mercaptan fault. 4-Methylthiobutan-1-ol
CINNAMON
Cannelle (F) Zimt (G) Cannella (I) Canela (S)
Cinnamon notes can be found in both red (particularly Syrah and Cabernet Sauvignon) and white (Gewürztraminer, French Sauvignon Blanc) wines. Cinnamaldehyde
EUCALYPTUS
Eucalyptus (F) Eukalyptus (G) Eucalyptus (I) Eucalipto (S)
Supposedly found on Australian reds from grapes grown within the immediate vicinity of eucalyptus trees, but can be found on many New World reds, particularly California Cabernets. Eucalyptol
FENNEL
Fenouil (F) Fenchel (G) Finocchio (I) Hinojo (S)
Found in many reds and whites. Anethole
GRASSY
Herbeux (F) Grasig (G) Erbosa (I) Herbosa (S)
Combination of ripeness and a certain vigour in Sauvignon Blanc, Colombard etc. Hexanedienol, cis-hexenal, various pyrazines
HERBACEOUS
Herbacé (F) Krautig (G) Erbaceo (I) Herbáceo (S)
Overt herbaceousness is a sign of underripeness or an over-vigorous canopy, although an understated herbaceousness can add an attractive dimension to some wines (Sauvignon Blanc, Colombard, Petit/Gros Manseng, Cabernet Sauvignon/Franc etc). Various pyrazines
MINTmint
Menthe (F) Minze (G) Menta (I) Menta (S)
Many New World reds, particularly Napa Cabernet Sauvignon. l-carvone
PEPPERMINT
Menthe poivrée (F) Pfefferminze (G) Menta piperita (I) Hierbabuena (S)
Stronger, hotter version of mint, peppermint is less common, but can be found in some Australian Shiraz. Menthone, menthol, menthyl acetate
PEPPERY HERBACEOUS
Poivré-herbacé (F) Pfefferig-krautig (G) Pepato-erbaceo (I) Pimienta-herbácea (S)
A less severe form of stalky, this characteristic can be found in some whole-bunch fermented reds such as Pinot Noir and even Champagne. Hexanol, hexenals, various pyrazines
PINE
Pin (F) Kiefer (G) Pino (I) Pino (S)
Pine resin added to Retsina. -pinene,-terpineol, terpinolene
SPEARMINT
Menthe verte (F) Grüne Minze (G) Menta verde (I) Menta verde (S)
New World reds. l-carvone; carvacrol
SPICY
Epicé (F) Würzig (G) Piccante (I) Picante (S)
Although a generic term, spicy is a very specific wine characteristic that is intensified by bottle-age, while tannins from the skins give the spice its hot, tactile impression on the finish. Principally Gewürztraminer, but also Pinot Gris. Eugenol is found in bay leaves, cloves and allspice. Cinnamaldehyde, eugenol, 4-vinyl guaiacol, anethole, methyl salicylate, hexenals, various pyrazines and terpenes.
See specifically CINNAMON, CLOVE, GINGERBREAD
STALKY
Goût de rafle (F) Kammig (G) Sapore di picciolo (I) Entallecido (S)
A green, tannic-herbaceous dryness that can sometimes be mistaken for TCA. Hexanol, hexenals
TARRAGON
Estragon (F) Estragon (G) Estragone (I) Estragón (S)
Certain Provence wines.
TOMATO LEAF
Feuille de tomate (F) Tomatenblatt (G) Foglia del pomodoro (I) Hoja del tomate (S)
The distinctive aroma of deliberately oxidised Sauvignon Blanc juice prior to fermentation 2-isobutylthiazole
WHITE PEPPER
Poivre blanc (F) Weißer Pfeffer (G) Pepe bianco (I) Pimienta blanca (S)
The powdery-dry taste perception of white pepper is most famously found in top Grüner Veltliner from Austria's Wachau.
TIPS ON MATCHING FOOD AND WINE
“Wine is not a mystery to be solved but rather a gift between man and nature which we should take pleasure from” Delarey Brugman
Knowing which wine will go well with a particular meal isn’t always easy. Of course individual tastes are different, but traditionally the rule of thumb has always been: red wine with meat, dry white wine with fish & white meat, sweet wine with dessert.
You can use this as a basic guide, but don’t feel you can’t deviate from it when your personal taste calls for something different.
Salient factors of consideration in matching wine with food would include:
Weight:
The body of the wine should match “heaviness” of the food. A full-bodied wine can easily overwhelm a light meal but similar a richer meal will overpower a very light wine. Example: A big Cabernet Sauvignon/Pinotage (Shiraz with more peppery dishes) with heavy and hearty red & white meats. Light red & white meat dishes could venture into Pinot Noirs and Merlot.
Intensity:
A wine with a powerful flavour should accompany powerfully flavoured food such as chilly dishes. Example: Gewürztraminer/Riesling/Viognier. Sushi loves an intense Sauvignon Blanc. An intense red could be expected from New World producers such as SA, Chile, Spain, New Zeeland & The Sheep Lovers.
Acidity:
Food containing citrus or vinegar calls for a wine with acidity to match. Not enough acidity in the wine can result in it tasting flat and dull. Example: Semillon/Chardonnay/Chablis (depending on wood) light afternoon meals such as salads and fish dishes.
Salty foods:
It’s a good idea to balance salty foods with a slighter sweeter wine. Example: Viognier, Riesling, Sauvignon Blanc even off Dry and Rose/Blanc de Noir’s. In reds more Blends, Merlots and New World fruit driven wines.
Sweetness:
If a wine is sweeter than the food it will taste drier than it is – the sweetness of the wine should at least equal the food. Example: “Stickies” such as Noble Late Harvest, Late Harvest, Fortified Wines, Straw Wines, Vin de Pailles, Jura and Sauterne even Off-dries fall into this category. Here dessert comes into consideration.
Tannin:
A robust & young red wine tends to turn metallic or tinny when served with fish, and bitter with salt. Example: A wooded thick skin berry such as Cabernet Sauvignon, Cabernet Franc, Shiraz, Merlot & Pinotage (usually the cheapies). New world wines are drinkable younger than old world wines.
You will also need to take special care when selecting wines for foods that significantly affect the taste of wine:
Oily fish like sardines and mackerel distort the flavours of wine.
Hot chilly & curries numb your taste buds, inhibiting your tasting capability.
Artichokes, spinach, asparagus, watercress and fennel make most wines taste either metallic and bitter, or unusually sweet.
Finally, YOU are the judge – the objective of the exercise is personal pleasure – dolce vita!
