jueves, 1 de octubre de 2009

The Most Characteristic Aromas in Wine

Wine smells like wine, on the other hand by that same rule wines would smell all the same and it is not the case.

It is difficult to express what you feel when you test a wine. Explaining the difference between them is where you can find the biggest challenge.

A wine guru does not smell more than others, he is been trained to put names and labels to the different sensations that he perceives.

FRUIT

Citrus: lemon, lime, grapefruit, orange
Green fruit: apple, pear, currant
Stone fruit: apricot, peach
Red Fruit: strawberry, raspberry, red cherry, plum, red currant,
Black fruit of blackberry, blueberry, blackberry, black cherry, black currant
Tropical Fruit: banana, pineapple, kiwi, melon, lichy, mango (passion fruit)
Dried fruit: raisins, prunes, figs, dried apricots, sultana

FLORAL

In flower: elderberry blossom
Flowers: rose, violet, hawthorn, linden, perfume

SPICES

Sweets: cinnamon, vanilla, cloves, ginger, nutmeg, licorice
Acres: pepper black / white, juniper, saffron

PLANT

Fresh: asparagus, green pepper, mushroom, truffle
Cooking: cabbage, canned vegetables (asparagus, artichokes, peas, etc..) black olives.
Herbaceous: eucalyptus, grass, hay, mint, blackcurrant leaf, wet leaf, thyme
Grain: almond, coconut, hazelnut, walnut, chocolate, coffee
Wood: oak, cedar, medicinal, pine, resinous, smoky, vanilla, snuff
Mushrooms / Fungi: mushrooms, truffles

OTHER

Animal: leather, musk, fresh butter, wet wool, meat
Dairy: butter, cheese, cream, yogurt
Mineral: land, oil, rubber, tar, stony, steely
Maturity: candy, sweets, honey, jam, molasses, cooked, boiled, stewed
Honeyed: honey, jam, marmalade of quince, jujube
Fermentation / Autolysis: yeast, beer, biscuit, bread, toast

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