Aromatic (wine)

Aromatic (wine) refers to the fragrance or aroma that is perceived in wine due to compounds present in the wine, especially in the grape skin. The term is used frequently in wine tasting and wine description. The "aromatic" quality of wine can be highly desirable and is often seen as an indicator of high-quality wine.

Overview

The aromatic profile of a wine is a critical aspect of the wine's overall flavor. It is influenced by a variety of factors, including the grape variety, the terroir, the winemaking process, and the wine's age. Some grape varieties are known for their particularly aromatic qualities, such as Riesling, Gewürztraminer, and Muscat.

Aromatic Compounds

Aromatic compounds in wine come from a variety of sources. They can be present in the grapes themselves, produced during fermentation, or developed during aging. Some of the most common aromatic compounds in wine include esters, terpenes, and pyrazines.

Esters

Esters are compounds that contribute fruity aromas to wine. They are produced during fermentation, when the yeast metabolizes the sugars in the grape juice.

Terpenes

Terpenes are a class of compounds that contribute to the floral and spicy aromas in wine. They are found in the skins of grapes and are particularly prominent in certain grape varieties, such as Riesling and Gewürztraminer.

Pyrazines

Pyrazines are compounds that contribute to the green or vegetal aromas in wine. They are found in the skins of certain grape varieties, particularly Cabernet Sauvignon and Sauvignon Blanc.

Aromatic Wines

Certain wines are known for their aromatic qualities. These include:

• Riesling: Known for its floral and fruity aromas, often described as apple, pear, or peach.
• Gewürztraminer: Known for its spicy and floral aromas, often described as rose, lychee, or ginger.
• Muscat: Known for its sweet and floral aromas, often described as orange blossom or honeysuckle.

See Also

• Wine tasting
• Wine aroma wheel
• Wine and food pairing

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