THE NOSE OF WINE
The smell of a wine is called the nose of a wine. There are two ways to inhale and obtain the nose to a wine. The first, called passive inhalation, is simply where an individual sticks their nose in the glass and, using the nose alone, the individual breathes in the aromas or bouquet of a wine. The second, called the active inhalation, is where an individual uses both the nose and the mouth to breathe in the aromas or bouquet of a wine. To properly inhale the nose of a wine, tip the glass forward to about 40˚ and lean your head forward, putting your nose just above and over the glass. Perform passive inhalation, and then note the differences in aromas when using active inhalation.
When evaluating the nose of a wine you want to first check for off character flaws and faults then for the aromas from fruit qualities followed by the more earthy qualities and finally the wood qualities. After this you want to determine the alcohol content through the nose and then, finally, possible age.
OFF CHARACTER FLAWS AND FAULTS
Off character flaws, or faults can result from a number of issues that may include those executed by the winemaker and processing or other factors beyond the winemaker's control. Flaws are considered minor "off" aromas from the normal standards. Flaws do not make the wine completely unpleasant or undrinkable. Faults on the other hand would be considered major "off" aromas from the normal standards and often make the wine quite unpleasant and undrinkable. Different faults can cause different negative aromas in the nose of a wine. A reduction in different sulphur compounds can cause a rotten egg aroma or a skunk or garlic like aroma, or a burnt rubber smell. The oxidizing of ethanol into acetaldehyde can create a straw like acrid smell. Excessive MLF in bottled wine can cause a musty stale dishcloth smell and Yeast fermentation in a bottle may have a stale dirty character to it. The development of ethyl acetate can cause the nail polish remover smell and inadequate setting of white juices can cause a cigar butt leafy aroma. Tyrene can cause a dank musty barrel aroma and volatile acidity can give off a vinegary aroma. These along with several other issues can cause numerous "off" aromas.
PRIMARY AROMA
After inspecting the wine's nose for any flaws or faults, the next thing to look at is the aromas, or fruit qualities present in the wine. The fruit qualities are the inherent flavours of the grapes from which the wine was made and not those acquired through winemaking techniques, which are secondary aromas. There are different fruit qualities associated with specific grape varietals that vary from currants and blackberries to apple and pear. White wines ten to take on the qualities of lighter colour and light tasting fruits such as citrus fruits, tropical varieties and orchard fruits. Some examples of fruit aromas a white wine might manifest include: apple and pear, orange, grapefruit, mango, pinapple, peach and apricot. lemon and lime. Red wines tend to take on more deep and bold fruit flavors such as berries and darker fruit aromas. Examples of red wine fruit aromas include cherry, blueberry, blackberry, raspberry, cranberry, plum, black currants, raisin, date, prune and fig.
SECONDARY AROMA
As with colour, there are often secondary aroma. These usually take on the aroma of flowers, herbs and spices. Wines from the Europe tend to have pronounced earthy or mineral aromas while wines from non European regions have very little, if any, earthy aroma and are fruit driven instead. Earth like aromas include mushrooms, clay or chalkiness, or just plain dirt, as well as mineral elements and grassy and herbaceous tendencies. The secondary earthy aromas can indicate the origin of a wine as being European or non European. Another secondary aroma type that can be found in a wine's aroma are those classed as woody. The wood like flavours come from aging a wine in oak barrels. This process often infuses the flavour and aroma of smokiness, toastiness, sweet baking spice, oakiness. The presence (or lack of) these wood flavors are another clue as to a wine's identity. Certain white wines (Alsace, Germany and others) have little, if any, wood flavours, while other whites such as white Burgundies or California Chardonnays often have considerable wood flavours. The same goes for red wines.
ALCOHOL
Alcohol makes itself known in the form of heat in the nose. A wine with relatively low alcohol won't register any sensation of heat in the nose while a fortified wine such as port will cause quite a bit of warmth.
BOUQUET
This is a term often used to describe the aromas of a cellar aged red wine. These wines tend to have less refreshing and light fruit aromas and more ripe fruit aromas with contributing aromas, or bouquets, from the oak they were aged in.
AGE
The age of a wine can be recognized through aroma where young wines present bright vivid fruity aromas while its secondary bouquet of spices and wood will not yet have matured. An older wine will tame down its fruity aroma's and flourish out its bouquet more so.
When evaluating the nose of a wine you want to first check for off character flaws and faults then for the aromas from fruit qualities followed by the more earthy qualities and finally the wood qualities. After this you want to determine the alcohol content through the nose and then, finally, possible age.
OFF CHARACTER FLAWS AND FAULTS
Off character flaws, or faults can result from a number of issues that may include those executed by the winemaker and processing or other factors beyond the winemaker's control. Flaws are considered minor "off" aromas from the normal standards. Flaws do not make the wine completely unpleasant or undrinkable. Faults on the other hand would be considered major "off" aromas from the normal standards and often make the wine quite unpleasant and undrinkable. Different faults can cause different negative aromas in the nose of a wine. A reduction in different sulphur compounds can cause a rotten egg aroma or a skunk or garlic like aroma, or a burnt rubber smell. The oxidizing of ethanol into acetaldehyde can create a straw like acrid smell. Excessive MLF in bottled wine can cause a musty stale dishcloth smell and Yeast fermentation in a bottle may have a stale dirty character to it. The development of ethyl acetate can cause the nail polish remover smell and inadequate setting of white juices can cause a cigar butt leafy aroma. Tyrene can cause a dank musty barrel aroma and volatile acidity can give off a vinegary aroma. These along with several other issues can cause numerous "off" aromas.
PRIMARY AROMA
After inspecting the wine's nose for any flaws or faults, the next thing to look at is the aromas, or fruit qualities present in the wine. The fruit qualities are the inherent flavours of the grapes from which the wine was made and not those acquired through winemaking techniques, which are secondary aromas. There are different fruit qualities associated with specific grape varietals that vary from currants and blackberries to apple and pear. White wines ten to take on the qualities of lighter colour and light tasting fruits such as citrus fruits, tropical varieties and orchard fruits. Some examples of fruit aromas a white wine might manifest include: apple and pear, orange, grapefruit, mango, pinapple, peach and apricot. lemon and lime. Red wines tend to take on more deep and bold fruit flavors such as berries and darker fruit aromas. Examples of red wine fruit aromas include cherry, blueberry, blackberry, raspberry, cranberry, plum, black currants, raisin, date, prune and fig.
SECONDARY AROMA
As with colour, there are often secondary aroma. These usually take on the aroma of flowers, herbs and spices. Wines from the Europe tend to have pronounced earthy or mineral aromas while wines from non European regions have very little, if any, earthy aroma and are fruit driven instead. Earth like aromas include mushrooms, clay or chalkiness, or just plain dirt, as well as mineral elements and grassy and herbaceous tendencies. The secondary earthy aromas can indicate the origin of a wine as being European or non European. Another secondary aroma type that can be found in a wine's aroma are those classed as woody. The wood like flavours come from aging a wine in oak barrels. This process often infuses the flavour and aroma of smokiness, toastiness, sweet baking spice, oakiness. The presence (or lack of) these wood flavors are another clue as to a wine's identity. Certain white wines (Alsace, Germany and others) have little, if any, wood flavours, while other whites such as white Burgundies or California Chardonnays often have considerable wood flavours. The same goes for red wines.
ALCOHOL
Alcohol makes itself known in the form of heat in the nose. A wine with relatively low alcohol won't register any sensation of heat in the nose while a fortified wine such as port will cause quite a bit of warmth.
BOUQUET
This is a term often used to describe the aromas of a cellar aged red wine. These wines tend to have less refreshing and light fruit aromas and more ripe fruit aromas with contributing aromas, or bouquets, from the oak they were aged in.
AGE
The age of a wine can be recognized through aroma where young wines present bright vivid fruity aromas while its secondary bouquet of spices and wood will not yet have matured. An older wine will tame down its fruity aroma's and flourish out its bouquet more so.
Reference:
Sommelier Scribbler - sommelierscribbler.com
Tim Gaiser @timgaiser.com
Rick Bakas @ rickbakas.com