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PREMIUM EDITION AROMABAR OF SCENTS

AROMABAR NOTE

Before you get starting sniffing, please note that the aromas are NOT intended for consumption. Please seek medical advice in the event of accidental ingestion. Avoid any contact of the essences with your skin and eyes. Keep the vials away from children. Simply sniffing the open vial is sufficient; please do not pour out the essences. The vials are not leak-proof. Make sure not to mix up the caps if you have several vials open at the same time. The aromatic essences contained in the vials are sensitive to light. However, their quali ty will not be diminished in any way when used for normal lengths of time – even after several hours. Always close the caps tightly so that the aromas remain intact for years to come. 5 THE MENTALITY OF DRINKING WELL

WHY SNIFF WINE? There is always the gesture of sniffing the , swirling and agitating the wine in the glass, and tasting it. All of these things serve to enhance our enjoyment of wine and to activate the aromatic elements contained in it. This is because is required for the aromas in the wine to emerge so that we can sense them with our noses. The more the subtleties of a wine's aromatic character are perceived by us, the more we enjoy it. Let the AROMABAR of Wine Scents inspire you to train yourself to iden - tify and describe a wine's aromatic character more precisely than be fore, thereby intensifying your enjoyment of wine. Because my personal aim and our company's mission is to recognise and differentiate between wine qualities, and to promote a mentality of “drinking well ”.

Best regards, Sven Peters AROMABAR of Wine Scents CONTENTS 7

The mentality of drinking well ...... 5 ...... 23

Welcome! ...... 9 Oaked wine ...... 29

Awaken your senses ...... 10 Wine faults ...... 35

Determining a wine’s character ...... 12 Specialities of the world of wine ...... 43

The world of aromas ...... 15 Major varieties and their typical aromas ...... 48

White wine ...... 17 The sixty aromas ...... 50 9

Welcome to the exciting world of wine aromas! With the AROMABAR of Wine Scents you will be able to recognise the scents commonly contained in wine.

With time and a bit of practise, you will be able to distinguish and classify grape varieties, regions and their . Experiment with the aromas and try to guess the various scents. Compare the bouquet of a wine with the aromas in the vials. You'll see just how easy it is to train your nose and how simple it can be to recognise and name wines and their aromas. Have fun with your AROMABAR of Wine Scents and the sixty essences. 10

SMELLING WINE

Concentrate on your first impression: Is what you smell convincing? Fresh? Swirl the glass again and smell it once more – not once deeply, but several times briefly. Smell the fruity components and any floral and spicy aromas first: These are the easiest to identify. After swirling the glass once more, the Awakening your senses: less fleeting aromas will emerge. How to taste wine correctly

TASTING WINE

In order to convey the wine to all of the sensitive persist, the wine is said to have a long finish or after - parts of your tongue, you want to distribute each taste; if they are fleeting, the wine's finish can be sip you taste equally over your palate. This is best described as short or flat. accomplished by working the wine around your Tasting wine with all of your senses is a complex palate while drawing in air at the same time – you'll proposition, because it involves processing a multi - notice this at a tasting by the distinct slurping noises tude of sensory impressions simultaneously. It is made by participants. This procedure of “chewing“ therefore useful to consider the various dimensions of the wine – aerating it and moving it around your taste individually. To this end you may want to eval - mouth – volatises the aromas, which are then con - uate aromas and their complexity as well as sweet - veyed to the olfactory bulb via the passage connect - ness, acidity, alcohol content and body – in addition ing the nose to the throat. The sensory perception to this tannins in the case of red wines. Finally you is most intensive at the moment of swallowing. For will want to evaluate the balance of all of these fac - this reason, you should always taste several small tors in terms of harmoniousness. Based on these per - mouthfuls of wine. Final impressions linger longest ceptions and with a bit of experience, you will be on the base of the tongue – not “remembered” so able to evaluate the character and quality of any wine much as truly tasted and resonant. If the sensations you taste and offer your own personal judgement. 12 13

Determining “WHO KNOWS TO ENJOY DOES NOT DRINK EVER AGAIN OF WINE,

a wine’s character BUT TASTES MYSTERIES.“ (SALVADOR DALÍ)

Fine wines are distinguished by a wide variety of aromas that can be found in an even wider variety of combinations. This incredible complexity is precisely what makes wine so interesting. For example, if a wine exhibits numerous aromas of equal intensity, it can be difficult to identify all of them. First you must “filter“ out the various smells in your mind. When you can smell them depends primarily of how fleeting they are: The most delicate aromas are the most fleeting and ALCOHOL lely by how it exhibits these individual sub - FINISH you can discern them by sniffing the wine in the glass. Less volatile aromas are only released by agi - Alcohol is formed from the of stances, but most of all by the sum of sensa - The finish refers to all of the sensations that tating in the mouth and are said to develop “on the palate“. sugar contained in grape must. It has an im - tions it leaves in the mouth. A full-bodied persist after you swallow the wine. The lon- portant function. In terms of wine, for example, may have a quality of ger the length of finish of pleasant aromas taste, alcohol affects a wine's sweetness and creaminess or a viscous texture. Simply put: and tastes, the better the wine is. COMPLEXITY ACIDITY cially during the fermentation of red grape body. Wines with a very high alcohol content It leaves a “full” feeling in your mouth. By A complex wine is one that exhibits a host of Various types of acids are to be found in wine, varieties. If the wine is stored in wooden can leave a burning sensation in your mouth. contrast, any impression of “wateriness“ is a OVERALL EVALUATION barrels, the wood also releases tannins. lack of body. different aromas. At the opposite end of the including , , tartaric acid Wines are described as light or heavy depend - Try to take into account all of a wine's aro - Tannins lend red wines their basic back - spectrum are wines that offer just a few aro - and lactic acid. The first two taste fairly ag- ing on the volume of alcohol they contain. matic and taste impressions in their entirety. mas and thus seem simple by comparison. g ressive, whereas tartaric acid and lactic acid bone in terms of taste: the tannic structure. HARMONY With a little experience, you will be able to are relatively mild. The acids in white wines The quantity and type of tannins are also BODY Wines described as harmonious are well bal - SWEETNESS characterise your impressions and use them lend the wine its basic taste and contribute to predominantly responsible for the way red A wine's body is its combination of alcohol anced in terms of their aromatic composi - to evaluate a wine's quality. Sweetness is a taste impression caused most its ability to age. A wine's taste may range wines age and develop. Young, immature and extractives perceived as a whole. Ex - tion, sweetness, acidity, alcohol and tannic often by the sugar in wine. Generally this is from mild to sour depending on how acidic it tannic wines make a hard impression on t racts are defined as any ingredients that are content. This balance is disturbed if individ - re sidual sugar, that is sugar that has not been is and what type of acid is predominant. the palate, while older, mature tannins not highly volatile: Sugar, acid, , and ual components are overly dominant or lack - fermented into alcohol. Alcohol and glycerol make a wine soft and mellow. tannins as well as colour pigments and min - ing, or perceivable in an unpleasant manner. contained in wine also contribute to its sweet - TANNINS may also contain some tannin (e.g. from eral substances. The more such ingredients a That said, what makes a wine well or poorly ness. The degree of sweetness is des cri bed Tannins are released from the skin, seeds barrel storage), but its taste should not be wine contains, the more full-bodied it is. balanced is fairly subjective, with personal using various terms ranging from sweet to dry. and partly from the stems of , espe- discernibly tannic. The body of a wine is not determinable so- preferences and tastes playing a big role. 15 The world of aromas

The diversity of wine aromas is fascinating: They range from delicate floral and fruity scents to strong animal aromas and sometimes even chemical smells. The origin of all these aromas is likewise different: Whereas most odours stem from the grape variety itself, others arise dur - ing the winemaking processes of fermentation and maturation.

FRUITY AROMAS SPICY AROMAS and include coffee, caramel, chocolate, Fruity aromas are extremely diverse: They Spicy components in wine make us think butterscotch, honey and even tobacco. can range from citrus fruits (grapefruit) to of many items we know from our kit chen FERMENTATION AROMAS berries (blackcurrant) and stone fruits cabinets, including pepper, cloves, (cherry, apricot). Other fruity aromas are liquorice, anise, cinnamon, and vanilla. These odours can be found most preva - reminiscent of raisins, figs and bananas. lently in young white wines. This smell Fruity aromas can be described in even NUTTY AROMAS of milk, butter, or often diminish - greater detail by specifying whether the A wine can also exhibit nutty aromas, es after a few months. fruit is fresh, dry or cooked. It is relative - such as hazelnut, almond and walnut. ly easy to discern fruit smells when you ANIMAL AROMAS taste wine. EARTHY AROMAS Animal components or aromas reminis - Earthy aromas in wine include nuances cent of damp dog fur, meat, horse, FLORAL AROMAS of soil or forest floor and all kinds of musk, a cowshed or leather often turn Floral aromas can conjure images of mushrooms, including truffles. up in mature, heavy red wines. blossoms of jasmine, roses, violets or geraniums. WOODY AROMAS CHEMICAL AROMAS Woody scents in wine are usually a result Scents that remind you of glue, pe trol VEGETAL AROMAS of ageing in small casks and can or other chemical components sho uld Vegetal components can smell like grass, smell of oak, cedar, or pine. not stand out, otherwise the wine is plant stalks, green pepper, eucalyptus, flawed. In this case the wine may also mint, tea or asparagus – and furthermore EMPYREUMATIC AROMAS smell like vinegar, cardboard, the sul - in their fresh, dried or cooked states. These fire- and heat-associated smells phur stench of a burnt match, rubber, likewise arise from ageing in barrels, diesel or tar. 17

WHITE WINE

WHITE WINES APPEAL TO OUR SENSES MAINLY BECAUSE OF THEIR FRESHNESS AND FRUITY AROMAS. WHICH

AROMAS DOMINATE DEPENDS FIRST AND FOREMOST ON THE GRAPE VARIETY. IN A GOOD WHITE WINE, THE FRUIT

TASTE IS COMPLEMENTED BY MINERAL OR NUTTY AROMAS, WHICH LEND THE WINE ADDITIONAL COMPLEXITY.

IF SWEETNESS AND ACIDITY ARE WELL-BALANCED TOO, YOU CAN LOOK FORWARD TO A WELL-ROUNDED AND

ELEGANT DROP OF WINE. 19

Fruity aromas are predominant in white wines

The main ingredient in wine is water, followed by time of is likewise a decisive factor in deter - alcohol. In terms of sheer quantity, at a mere one mining which aromas will eventually characterise the thousandth of a per cent, the substances that consti - white wine. Normally harvested grapes, completely tute a wine’s bouquet and aroma are present in mini - fermented and drunk as young wines, exhibit fresh scule amounts. Yet these fractions of a per cent exert aromas (such as apple), while eiswein – a super-con - a powerful influence and are decisive in shaping a centrated, extremely sweet wine made from frostbit - wine’s taste. White wines generally exhibit character - ten grapes – is characterised by an abundance of istic aromas of yellow fruits including apricot, apple heavier aromas including apricot. In warmer grow - and peach. Although this fact is undisputed, to this ing areas such as Australia and South Africa, grapes “ MAKES YOU THINK OF SILLY THINGS, day there is no definitive explanation as to why this is. for white wines are frequently gathered in the cool Each grape variety contains its own aromas. These of the night. This method benefits fruitier aromas by BURGUNDY MAKES YOU SAY THEM AND vary, however, depending on the climate and the soil intensifying them. For the same reason, the tempera - in which the grape is grown. The less grapes on a ture is continuously controlled and regulated during MAKES YOU DO THEM.” vine, the more concentrated the wine and the more fermentation to encourage the development of more delicate both its fruity and mineral aromas. But the pronounced fruity aromas. (ANTHELME BRILLAT-SAVARIN) THE 12 WHITE WINE AROMAS THE WHITE WINE AROMAS AND THEIR CORRESPONDING WINES 21

AROMA GRAPE VARIETIES TYPICAL WINES

1 Pineapple // /Verdelho Californian

2 Pear Pinot Gris//Auxerrois/Sylvaner Pinot Blanc from / from Switzerland

3 Gooseberry /Scheurebe/Sylvaner Sauvignon Blanc from New Zealand, South Tyrol or the

4 Apricot Kerner/Riesling/Pinot Blanc/Gutedel Sémillon in 1 2 3 4 5 6 Pineapple Pear Gooseberry Apricot Honey Peach 5 Honey Gewürztraminer// All sweet wines including , Sauternes, 6 Peach Riesling//Auxerrois/White Burgundies/ Auxerrois from Baden/mature wines

7 Banana Chardonnay/Pinot Blanc// from

8 Apple Riesling/Chardonnay/Prosecco// Riesling from northern -growing Furmint/Elbling regions

9 Orange Gewürztraminer/Huxelrebe/Viognier/ Viognier from Australia or southern France /Kerner 7 8 9 10 11 12 Banana Apple Orange Grapefruit Fig Lemon 10 Grapefruit Scheurebe/Pinot Gris/Vernaccia Australian Chardonnay/Champagne 11 Fig Chardonnay/ from Portugal/ from South Africa

12 Lemon Riesling/Müller-Thurgau/Marsanne// Sémillon from Bordeaux 23

RED WINE

RED WINES DIFFER FROM WHITE VARIETIES MOSTLY THROUGH THEIR TANNINS, WHICH GIVE THEM A BASIC TASTE

STRUCTURE AND ARE RESPONSIBLE FOR THEIR ABILITY TO AGE. THEIR AROMAS CONTAIN BOTH FRUITY ASPECTS

AND SPICY OR EARTHY TONES. THE SPECIAL PROCESS INVOLVED IN MAKING RED WINE – – INFUSES

ADDITIONAL FRAGRANCES FROM THE GRAPE SKINS. 25

“NO ENJOYMENT CAN BE TRANSITORY, FOR THE IMPRESSION IT LEAVES IS PERMANENT.” Wide range of aromas in red wines

(JOHANN WOLFGANG VON GOETHE) There is a great variety of aromas in red wines: the In traditional red winemaking methods, the gra pe's fruity flavours range from fresh red fruits such as skins are retained after crushing and steeped in the strawberry, raspberry or cherry to heartier tasting fermenting must in a process known as maceration. fruits as blackcurrant, plum or blackberry. Spicy aro - The must also contains the grapes colour and tannin mas are also very common in red wines – they re- extracts. Very tannic wines mature longest. When mind us for example of mint, pepper or vanilla. young, however, such wines are often hard and Heavy, mature red wines often develop earthy nuan- inharmonious, with fruity aromas smothered by the ces that are reminiscent of truffles or other mush - dominant tannin. Another factor affecting aromas is rooms. Animal aromas (horse, meat or leather) are the fermentation temperature. The optimum tem - also characteristic of this type of wine. perature is around 25° C/ 77° F. Lower fermentation Every grape variety exhibits specific aromas, which temperatures fruitier wines; higher temperatures may vary considerably according to the climate and result in more tannic wines . the soil where the grape was grown. THE 12 RED WINE AROMAS THE RED WINE AROMAS AND THEIR CORRESPONDING WINES 27

AROMA GRAPE VARIETIES TYPICAL WINES

13 Wild berries Pinot Noir/Pinot Meunier// from South Tyrol

14 Strawberry Gamay/Pinot Noir/Pinot Meunier/Samtrot/ Beaujolais/often dominant in wines Brachetto

15 Plum /Blaufränkisch (Lemberger)/Pinot Châteauneuf du Pape/Merlot from Pomerol/ Meunier/Samtrot St. Emilion

16 Raspberry Pinot Noir// Rhône/Burgundy/Bourgueil from the Loire/ 13 14 15 16 17 18 Beaujolais Wild berries Strawberry Plum Raspberry Blackcurrant Cherry 17 Blackcurrant Cabernet Sauvignon//Pinot Noir/ Bordeaux/Chilean Cabernet Sauvignon Blaufränkisch (Lemberger)/Dornfelder

18 Cherry Nebbiolo/Blaufränkisch (Lemberger)/Schiava from Piedmont/Sangiovese from (Vernatsch) Tuscany

19 Blackberry /Dornfelder/Samtrot/Blaufränkisch Pinot Noir from Burgundy (Lemberger)/Pinot Noir

20 Pepper Cabernet Franc/Syrah/Grüner Veltliner/ /Piedmont/Grüner Veltliner from Austria/ young Port Syrah from the southern Rhône 19 20 21 22 23 24 Blackberry Pepper Violet Almond Green pepper Mint 21 Violet Sangiovese/Cabernet Franc/Pinot Noir/ from Austria Nebbiolo

22 Almond Trebbiano/Sangiovese/Vernaccia Vernatsch from South Tyrol/ from Veneto

23 Green pepper Cabernet Sauvignon/Lemberger/Dornfelder Young Bordeaux/ from Argentina

24 Mint Cabernet Sauvignon/Cabernet Franc/Sylvaner Shiraz from Australia, particularly Coonawarra 29

OAKED WINE

“BARRIQUE” – BARREL IN FRENCH – IS A MAGIC WORD FOR MANY WINE AFICIONADOS. THE REASON IS THAT

LEAVING RED AND WHITE WINES TO MATURE IN THE SMALL 225L OAK CASK LENDS THEM FAR GREATER AROMATIC

COMPLEXITY. THAT’S BECAUSE THE BARRELS, BURNT INSIDE BEFORE USE, TRANSFER A GREAT MANY FRAGRANCES

TO THE WINE. THESE ARE MAINLY WOOD AND ROASTED AROMAS, REMINISCENT OF VANILLA, CHOCOLATE OR CEDAR

FOR EXAMPLE. 31 Oak barrel aromas

The French invented the idea of ageing red and white wines in oak barrels. This fermentation method has become tremendously popular around the world over the past twenty years, a fact due in part to the globalisation of the wine indus - try. Another reason for this development is that high-quality, full-bodied red wines with complex aromas are becoming more and more popular, resulting in a large market for bar - rique wines from regions other than those traditionally known for them.

The main reason producers of quality wines so often ferent factors: first of all is the grape variety – each resort to this rather cost-intensive method of ageing kind reacts differently to contact with the wood wall their divine drops is that wine is positively influ - and with oxygen. Additionally important is the type enced in many ways through the intensive contact of wood used: oak casks are now produced all over with the oak wood. The wood imbues it with addi - the world. In France, oak barrels are frequently tional aromas and tannins, which in turn add to it made from the forests of Limousin or Allier. Spanish more complexity and longevity. When oak barrels wines are usually aged in American oak barrels, which are used, the wine picks up flavours of vanilla and lend them a heartier taste and stronger aromas. liquorice or roasted aromas such as coffee, toast, Also significant, however is the degree to which the “THE BEST GLASSES FOR MAGNIFYING caramel and chocolate. Extended ageing in barriques wooden barrel walls are burnt – often described as can result in pronounced oaky or cedary nuances. toasted – before initial use. In this process the wood - THE PLEASURES OF THIS WORLD ARE THOSE The particular aromas that develop and how inten - en planks of the barrel are actually “roasted“ over an sively discernible they are depends on a host of dif - open fire. The more intensely a barrel is burnt, the more roasted aromas are imparted to the wine that FROM WHICH WE DRINK.” later matures in it. The age of the barrels is extreme - ly important as well: While new oak barriques trans - (JOACHIM RINGELNATZ) fer much tannin and intensive aromas to the wine, a barrel that has seen several years of service is quite literally washed out – it can no longer develop any kind of aromatic effect. THE 12 OAKED WINE AROMAS THE OAKED WINE AROMAS AND THEIR CORRESPONDING WINES 33

AROMA GRAPE VARIETIES TYPICAL WINES

25 Plain chocolate Merlot//Shiraz Bordeaux/Red Burgundy

26 Coffee Cabernet Sauvignon/Tempranillo/Pinot Noir Burgundy

27 Leather Cabernet Sauvignon/Pinot Noir Syrah from southern France

28 Cedar Cabernet Sauvignon/Merlot/Cabernet Franc Cabernet Sauvignon from Bordeaux

29 Butter Chardonnay/Merlot/Dornfelder Southern French Chardonnay/Chablis/Brunello 25 26 27 28 29 30 Plain Coffee Leather Cedar Butter Caramel 30 Caramel Furmint/Sylvaner/Pinot Blanc Tokaj from Hungary chocolate 31 Truffle Nebbiolo/Pinot Noir Merlot from Pomerol/Chardonnay from Burgundy

32 Mushroom Merlot/Nebbiolo Bordeaux/generally found in older wines

33 Smoke Pinot Noir/Shiraz/Frühburgunder (Pinot Made- /Nebbiolo from Piedmont/ leine)/Pinot Meunier/Sylvaner Brunello from Tuscany

34 Vanilla Gewürztraminer/Pinot Noir/Dornfelder Rioja, Spain

35 Liquorice /Shiraz/Sangiovese Châteauneuf du Pape/Bordeaux/Beaujolais/ Tuscany 31 32 33 34 35 36 Truffle Mushroom Smoke Vanilla Liquorice Tobacco 36 Tobacco Cabernet Sauvignon/Merlot/Shiraz/Zinfandel Mature Bordeaux 35

WINE FAULTS

CERTAIN AROMAS ARE UNDESIRABLE IN WINES. THESE ARE CALLED OFF-AROMAS, AND CAN OCCUR DURING THE

WINEMAKING PROCESS. OFF-AROMAS ARE REGARDED AS WINE FAULTS. THEY ARE MOSTLY NOTICEABLE AS STRONG

CHEMICAL SMELLS, BUT CAN ALSO HAVE A PUNGENT ANIMAL OR VEGETABLE CHARACTER. THE ABILITY TO DETECT

OFF-AROMAS AND THUS WINE FAULTS COMPLETES THE ART OF WINE-TASTING. 37

„IF YOU DON ’T DRINK WIN E, YOU MAY MISS MUCH ENJOYMENT – BUT IF YOU DRINK WINE INCORRECTL Y, YOU RUIN YOUR OWN AND OTHERS’ ENJOYMENT.“ (JOACHIM RINGELNATZ) When faulty aromas dominate a wine

A wine-tasting is invariably a sensual experience, but tion in your nose. Unfortunately, no amount of cel - it can end up being less of a tonguecaressing and more laring can help in this case. Smells of glue or vinegar of a distressing one. The culprit for this are off-aro - are due to volatile acids. If acid decomposition is mas or faults that occur during wine production or un controlled, wine can be infected with lactic acid later en bouteille. Some disappear after a few min - that produce the aromatic substance dia cet- utes, while others ruin a wine irrevocably and render yl. causes off-aromas in wines characterised it undrinkable. by a typical, mild sour-milk smell and a taste remi - Taste faults that manifest themselves as the smell of niscent of yoghurt, buttermilk, cheese or sauerkraut. a burnt match, a thin finish or stinky empyreumatic Corked or corky flavours are among the most an- smells are often grouped as chemical or fermentation noying wine faults. A corky off-aroma is caused by faults or irritants. These faults can occur in young living microorganisms that produce a strong musty- wines that were not aerated sufficiently prior to bottl- smelling substance. In this case, unfortunately, no- ing. Such reduced smells usually wear off in time. thing can be done – in other words, a corked wine If you encounter such “bottle stink”, leave the bottle cannot be imbibed. uncorked or decant the wine. More sinister off-aro - One final tip: Never use wines with off-aromas in mas include “bonafide” hydrogen sulphide smells. cooking, as the faults remain clearly perceptible even You will recognise these by an acrid, pungent sensa - after being heated. 40 41

THE OFF-AROMAS FROM CORK TO VINEGAR This aroma is also an important indicator solvent , with its unmistak - cise and correct amount of sulphur to the of more ma ture wines. The smell of lo va- ably pungent odour. This fault is de - must. The latest legal guidelines prescribe ge tends to be more perceptible in very s cri bed as acescent. Beyond that, too much that the words “contains sulphites” must mature red wines. See if you can discern wild yeast involvement during fermenta - ap pear on the back labels of any thalene) which develops in the grapes under cal faults come from complex, sulphurous this phenomenon. The lo vage odour can tion results in in creased concentrations of that has been treated with sulphur during You will notice this unpleasant aroma intensive amounts of sunlight and goes on bonds known as mercaptans. Basically, be averted by strictly controlling yeast . This off-aroma can be avoided by its production process. when you sniff the wine. However, the to develop further in the wine. Many wine the odours can occur in various phases of growth during fermentation. sufficient sulphurisation. taste of a corked wine is even nastier. Na- connoisseurs prize this note as being a winemaking. Residual hydrogen sulphide GREEN tural aromatic substances in cork, moulds typical, unique bottle age of ripe Riesling reacts with alcohol during fermentation VINEGAR HORSE SWEAT If you notice a grassy scent and the wine in wine cork or microorganisms in cork wines. The compound sometimes occurs and in young wine to form these mercap - Acetic contamination is obvious if a wine The cause of this off-aroma is the spoi- tas tes of green plants, then it is said to be processing can all cause wine to have a in other but is not so intense and tans, which smell strongly of onions. re eks of vinegar and perhaps even tastes lage yeast bruxellensis. green. In addition to smelling like freshly corky off-flavour. The compound 2,4,6- is therefore much less noticeable. Among other causes, mercaptans are the of it. This off-aroma is also described as The smell of stale horse sweat is an ani - cut grass, you may make out the smell of trichlor oa nisole (TCA) has been identi - result of too much sulphur dioxide added sour, VA (for volatile acid) or pricked. In mal scent that triggers the following asso - crushed lea ves, stems and seeds, or even fied as the main cork-taint culprit. The UNTYPICAL AGEING NOTE as a preservative. alcoholic fermentation, yeast converts su- ciations: dried cow dung, a stable or a green wood. Although usually this fault is common cor ky off-aroma is helped along The smell of an untypical ageing note is gar into alcohol. Bacteria can break down monkey house. This off-nose is most pre- to be found in young, immature wines by compounds in the sterilising often described as wet cardboard or moth - LACTIC ACID the alcohol into vinegar. The typical vine - valent in red wines that un derwent lactic that can still develop, it also occurs in solutions in the cork-production process. balls. The cause of this naph tha le ne off- Malic acid is converted into far milder gary smell is less due to mildly-smelling acid fermentation and were aged in woo- acidic wines made from immature grapes Characteristic descriptors include: moul - flavour is 2-aminoacetophenone (AAP). lactic acid in a process known as biologi - acetic acid than to a host of esterification den barrels used more than once. Pre ven- that were harvested prematurely or can be dy, musty, rotting and coarse. An old, Climatic influences – for example, hot, cal or bacterial acid decomposition. If the products, i.e. acids bound in alcohol. The tive measures include scrupulously hygie- caused by inadequate des tem ming or too- musty cellar is a good metaphor for this dry growing years – can facilitate the for - wrong bacterial strains are used or if ma- cause is due to injury to grapes on the nic cellars and clean barrels. intensive of the grapes. . mation of an untypical ageing note du- lolactic fermentation occurs in an uncon - vine from hailstorms or wasp infestation. ring the ripening period. The reason is a trolled fashion, a wine fault arises. The Vinegary aromas are avoidable by harvest - SULPHUR CAULIFLOWER PETROL NOTE lack of nitrogen due to aridity. An unty- fault is manifested by a typical sour-milk ing healthy grapes. Due to its many beneficial effects, sulphur This off-aroma is obvious immediately Ripe Riesling wines, usually those that are pical ageing note is also favoured by too- smell. In terms of taste, you may be re- is an unavoidable preservative in wine - upon uncorking the bottle. It is very easi - grown in warm regions or during the warmer high yields, overworked vines and prema - min ded of yoghurt, buttermilk, cheese or GLUE making. It offers protection against oxida - ly perceptible. Another fermentation- months, acquire a petrol note. Riesling wines ture harvesting. These causes can be eradi - sauerkraut. The smell of glue is perceptible as annoy - tion and microbial spoilage. Used in ex- related vegetal off-aroma, the smell of from very warm regions such as South Africa cated by tending correctly. ing only at high degrees of intensity. It cess, sulphur has a pungent and sharp cauliflower occurs mainly during fermen - or Australia can develop this petrol note, LOVAGE arises when acetic bacteria colonise dam - aro ma in the glass. In extreme cases, it tation and in young wines. The basic which is sometimes associated with the ONION Residual hydrogen sulphide reacts with aged gra pes to form acetic acid. If such can even cause your eyes to water. This components of the odour are sulphurous smell of kerosene or rubber, even after a These forms of chemical and sulphury alcohol during fermentation and in young grapes are not removed from the harvest - strong, hot smell should wear off after a substances in the wine that form from short storage time. The wine contains the off-aromas comprise an extremely broad wine to form methanol and ethyl hydro - ed grapes, acetic acid can combine with few minutes of aeration. Excess sulphuri - fermentation of the must with yeast. compound TDN (trimethyl-dihydronaph - spectrum of smell descriptors. All chemi - sulphide: substances that smell of lovage. alcohol during fermentation to form the sation can be avoided by adding the pre - THE 12 OFF-AROMAS THE OFF-AROMAS AND THEIR CAUSES 39

AROMA CAUSES

37 Cork Aromatic substances or moulds in wine corks and/or microorganisms present during the corking process.

38 Petrol note The sign of mature from warm regions or has already developed in the wines after a short storage period.

39 Untypical ageing note Caused by insufficient water and nutrients from intense heat and arid conditions during the growing season or by exhausted vines.

40 Onion During fermentation and in young wine, hydrogen sulphide combines with alcohol to form mercaptans, which smell pungently of onion.

37 38 39 40 41 42 41 Lactic acid convert aggressive malic acid into mild lactic acid. If the wrong bacterial strains are Cork Petrol note Untypical Onion Lactic acid Lovage used or if occurs in an uncontrolled fashion, the result will be a sour, lactic- ageing note acid smell.

42 Lovage Remaining hydrogen sulphide in fermentation and in young wine can react with alcohol to form methanol and ethyl hydrosulphide. This aroma is reminiscent of lovage.

43 Vinegar Damaged fruit provides a breeding ground for bacteria and yeast, which form acetic acid in the grapes.

44 Glue Vinegar in injured grapes can combine with alcohol during fermentation to form ethyl acetate, which is dominated by a nail-varnish smell.

45 Horse sweat Typical in red wines that have undergone lactic acid fermentation. Used and/or unhygienic wooden 43 44 45 46 47 48 barrels facilitate the spread of the yeast strain Brettanomyces bruxellensis, also known as brett. Vinegar Glue Horse sweat Sulphur Green Cauliflower 46 Sulphur Sulphur dioxide is added to wine and barrels as a preservative. Too much sulphur can result in a pungent smell of a freshly-struck match.

47 Green Usually it is young, immature wines that give off a bitter, grassy scent due to too-intensive pressing of the grapes or too many green parts.

48 Cauliflower During fermentation and in young wine, hydrogen sulphide combines with alcohol to form mercaptans, which smell of cauliflower. 43

SPECIALITIES OF THE WORLD OF WINE

THE WORLD OF WINE HAS TEMPTING AND UNUSUAL DELIGHTS: GRAPE VARIETIES THAT SMELL OF ROSES, FINE

SPARKLING WINES THAT SHOW THAT YEASTY AROMA IS NOT ONLY DELICIOUS IN FRESHLY BAKED BREAD, AND

WINES WITH THE BEGUILING FRAGRANCES AND TASTES OF RIPE TROPICAL FRUIT. 45

“THE CULTIVATED NEVER REGRET PLEASURE; THE UNCULTIVATED DO NOT KNOW WHAT PLEASURE IS.” Fascinating aromas in special wines (OSCAR WILDE)

The world of wine is unbelievably varied and has Lacrima grape, for instance, are known for their much to offer. Special growing and development intensive rose bouquet. , Huxelrebe and methods, selection of grape varieties and certain Traminer frequently smell of nutmeg. Using special clones, harvesting times and maturing processes pure-culture , as often employed produce such wonderful variations as champagne, in the New World, also gives the wine a marked fra - sweet eiswein, , port and other specialities. grance of exotic fruit. Heavier aromas such as man- These wines enrich the world of aromas with some - go and melon tend to develop with increasing age: times exotic scents. The yeasty aroma of champagne, while Riesling tastes more of apples when drunk for example, is due to the wine being fermented a young, the aged wine will be augmented by these second time in the bottle on a deposit of yeast. After strong aromas, too. Sweet wines, chief among them fermentation, this deposit re mains for at least an- port and sherry, are also frequently highly aromatic, other 15 months in the bottle, giving champagne evoking memories of raisins and lychees. Fine fra - its yeasty aroma. Some grape varieties develop exotic grances such as elderflower, although relatively rare, taste tableaux. The Gewürz traminer and the Italian appear in both red and white wines. THE 12 SPECIAL AROMAS THE SPECIAL AROMAS AND THEIR CORRESPONDING WINES 47

AROMA GRAPE VARIETIES TYPICAL WINES

49 Rose Aromatic grapes including Muscatel/Gewürz - Gewürztraminer from South Tyrol or Alsace/ traminer Muscatel from Germany 50 Yeast Sparkling and still wines with long fermen- from the Loire / young Alsatian Riesling/ tation on yeast Champagne and sparkling wines 51 Nutmeg Morio Muskat/Kerner/Portugieser/Gewürz- Torrontes from Argentina/Huxelrebe from Germany traminer/Bacchus 52 Marzipan Gewürztraminer/Grauvernatsch/Chenin Blanc Grauvernatsch from South Tyrol/sweet white wines 49 50 51 52 53 54 from the Loire Rose Yeast Nutmeg Marzipan Eucalyptus Raisins 53 Eucalyptus Cabernet Sauvignon/Cabernet Franc/Grenache/ Cabernet Sauvignon from South Africa and Bacchus Australia/Châteauneuf du Pape 54 Raisins Sherry/Garnacha/Tempranillo/Port Tempranillo from Spain/sweet German wines such as /Eiswein 55 Lychee Sauvignon Blanc/Gewürztraminer/Chenin Blanc Sauvignon Blanc from New Zealand, Chenin Blanc from South Africa 56 Melon Huxelrebe/Chardonnay/Pinot Blanc/Gewürz - Chardonnay from Australia, Chile and California traminer 55 56 57 58 59 60 57 Elderflower Dornfelder/Sylvaner/Sauvignon Blanc/Sangiovese Sangiovese from Tuscany/Sylvaner from Lychee Melon Elderflower Mango Blueberry Mirabelle 58 Mango Pinot Gris/Gewürztraminer/Chenin Blanc/Riesling Mature late Riesling vintages from Germany/ Pinot Gris (Grauer Burgunder) from Baden 59 Blueberry Merlot/Cabernet Sauvignon/ Merlot from Chile/Rosso Piceno from Italy 60 Mirabelle Pinot Blanc/Grüner Veltliner/Chardonnay Lean Chardonnay from Chablis/Grüner Veltliner from Wachau 48 49 GRAPE VARIETY AROMAS

MAJOR GRAPE VARIETIES AND THEIR TYPICAL AROMAS Nebbiolo Cherry/Plum/Mushroom/Smoke/Truffle/Violet/Tobacco

The following selection gives you an overview of the major grape varieties and the most common scents found in wines made from them. As Pinot Blanc Pineapple/Apricot/Banana/Pear/Caramel/Melon/Mirabelle/Peach wines are a natural product, however, each vintage can exhibit its own nuances in terms of taste and smell. Whereas apple aromas may be dominant one year, a lemon may be more prominent in the next vintage. Therefore the chart below serves only as a guideline and refer - Pinot Gris/Pinot Grigio Pineapple/Apple/Pear/Grapefruit/Mango/Honey/Peach ence, and is not intended to be universally valid. Have fun recognising and learning. Pinot Noir Raspberry/Smoke/Truffle/Strawberry/Blackberry/Blackcurrant/Fig/Leather/ Violet/Wild berries/Vanilla GRAPE VARIETY AROMAS Pinotage Banana/Blackberry/Eucalyptus/Plum Barbera Cherry/Leather/Plum/Violet Primitivo Blackberry/Blueberry/Raisins Blaufränkisch/Lemberger Blackberry/Green pepper/Cherry/Blackcurrant Prosecco Apple/Apricot/Yeast/Lemon Cabernet Franc Eucalyptus/Raspberry//Mint/Pepper/Violet Riesling Pineapple/Apple/Apricot/Yeast/Mango/Peach/Raisins/Lemon Cabernet Sauvignon Eucalyptus/Green pepper/Blueberry/Raspberry/Coffee/Liquorice/Leather/Mint/Mushroom/ Cedar/Blackcurrant/Tobacco Sangiovese Banana/Elderflower/Liquorice/Almond/Smoke/Violet

Chardonnay Pineapple/Apple/Banana/Butter/Fig/Grapefruit/Caramel/Melon/Mirabelle/Truffle Sauvignon Blanc Green pepper/Elderflower/Gooseberry/Lychee

Chenin Blanc Fig/Mango/Marzipan/Lychee Sémillon Honey/Raisins/Gooseberry/Lemon

Dornfelder Blackberry/Butter/Green pepper/Elderflower/Wild berries/Blackcurrant/Vanilla Sylvaner Pear/Elderflower/Caramel/Mint/Smoke/Gooseberry

Gewürztraminer Honey/Mango/Marzipan/Melon/Nutmeg/Orange/Rose/Lychee/Vanilla Syrah/Shiraz Blackcurrant/Plum/Pepper/Leather/Plain chocolate/Liquorice/Smoke/Vanilla

Grenache/Garnacha Raspberry/Eucalyptus/Liquorice/Raisins Tempranillo Plain chocolate/Coffee/Cherry/Pepper/Tobacco/Vanilla

Grüner Veltliner Mirabelle/Nutmeg/Pepper Verdelho Pineapple/Pear/Grapefruit

Kerner Apricot/Pear/Nutmeg/Orange Viognier Marzipan/Orange/Peach

Merlot Plain chocolate/Butter/Blueberry/Plum/Mushroom/Truffle/Wild berries/Cedar Zinfandel Blackberry/Plum/Raisins THE SIXTY AROMAS

WHITE WINE RED WINE OAKED WINE 1 Pineapple 13 Wild berries 25 Plain chocolate 2 Pear 14 Strawberry 26 Coffee 3 Gooseberry 15 Plum 27 Leather 4 Apricot 16 Raspberry 28 Cedar 5 Honey 17 Blackcurrant 29 Butter 6 Peach 18 Cherry 30 Caramel 7 Banana 19 Blackberry 31 Truffle 8 Apple 20 Pepper 32 Mushroom 9 Orange 21 Violet 33 Smoke 10 Grapefruit 22 Almond 34 Vanilla 11 Fig 23 Green pepper 35 Liquorice 12 Lemon 24 Mint 36 Tobacco

WINE FAULTS SPECIALITIES 37 Cork 49 Rose 38 Petrol note 50 Yeast 39 Untypical ageing note 51 Nutmeg 40 Onion 52 Marzipan 41 Lactic acid 53 Eucalyptus 42 Lovage 54 Raisins 43 Vinegar 55 Lychee 44 Glue 56 Melon 45 Horse sweat 57 Elderflower 46 Sulphur 58 Mango 47 Green 59 Blueberry 48 Cauliflower 60 Mirabelle AROMABAR is a registered trademark of: HCH HandelsContor Hamburg GmbH www.aromabar.eu