WINE VOCABULARY, STEP BY STEP - 4

THIS WILL BE YOUR SECRET MANUAL TO

Affordable styles, self-development, how-to do’s, learn to divine and describe your own taste. Wine is a personal preference; everybody taste different and likes or dislikes some smell or taste impressions.

FOR THE SELF-MADE PERSON

My impression is that a lot of wine critics sound like a doctor. Using wine terms if everybody knows them. To understand this better, I will take you, in the coming time, step by step through those words in a normal way.

By AD Wines, Dannis Apeldoorn

From A to Z —> A

Aromas

Challenging is it to describe aromas in a wine. It can be really mellow to overwhelming by an very complex wine.

There are 3 main types of aromas. Primary, Secondary and Tertiary. Each aroma type is subdivided into diverend chapters. When you work them systematically and individual true you can find many aromas.

Primary

After the fermentation those aromas exist. Some are given by the grape variatal and some are created during the fermentation proces. A smiple wine shows less then a very complex wine. The vast majority of wines display fruity aromas but look also for floral and herbarceous aromas.

Secondairy

Are created after the fermentation winemaking. The most obvious are extracted from oak, such as vanilla and toast. Creamy and buttery characteristics come from the malolactic conversion. And yeasty or biscuit aromas come from lees contact.

Tertiary 

These belong to the aging proces. When longer aging in oak barrels, this adds coffee, caramel and toffee. While a longer ageing in bottle gives petrol, honey and or mushroom. It can also be both when a wine is longer aged in barrel and bottel.

Next week, same day, Saturday, and same time, 9:30 am CET, the next two words.