Primary, secondary and tertiary aromas

A systematic tasting protocol divides aromas into three categories. Primary aromas originate directly from the grape: fruits, flowers and herbs. They dominate in young, unoaked wines. Secondary aromas arise during fermentation when yeast converts sugar into alcohol and produces esters and other compounds – typical secondary aromas are brioche, butter and yoghurt. Tertiary aromas, often called 'bouquet', form during the wine's ageing in barrel and bottle: nuts, dried fruit, leather, tobacco, earth and truffle. The older the wine, the more the tertiary aromas dominate. Being able to distinguish the three categories is the foundation for communicating precisely about what you experience in the glass.