Common wine tasting terms used to describe the aroma of wines include:
Fruit
One of the most common aroma descriptors in wines is fruit. Different types of fruit aromas can be found in wines, ranging from citrus fruits to tropical fruits to berries. Some specific fruit aroma terms include:
- Citrus (e.g. lemon, lime, grapefruit)
- Stone fruits (e.g. peach, apricot)
- Red fruits (e.g. cherry, raspberry, strawberry)
- Dark fruits (e.g. blackberry, plum)
Floral
Another common aroma category in wines is floral notes. These aromas can range from delicate white flowers to more intense and aromatic blooms. Some floral aroma terms include:
- White flowers (e.g. jasmine, honeysuckle)
- Lavender
- Rose
- Violet
Herbal
Herbal aromas in wines can add complexity and depth to the overall aroma profile. These aromas can range from fresh herbs to more savory and earthy notes. Some herbal aroma terms include:
- Grassy
- Mint
- Thyme
- Eucalyptus
Spice
Spice aromas in wines can come from a variety of sources, including oak aging, grape variety, and winemaking techniques. These aromas can range from warm baking spices to more exotic and aromatic spices. Some spice aroma terms include:
- Cinnamon
- Clove
- Black pepper
- Vanilla
Oak
Oak aging is a common practice in winemaking, and it can impart specific aromas to the wine. These aromas can range from toasty and vanilla notes to more complex and nuanced aromas. Some oak aroma terms include:
- Vanilla
- Toasty
- Caramel
- Cedar
Mineral
Mineral aromas in wines can add a sense of terroir and character to the wine. These aromas can range from flinty and stony notes to more saline and briny aromas. Some mineral aroma terms include:
- Flint
- Chalk
- Wet stone
- Sea spray