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Start > The aromas of wines

The aromas of wines

EtiquetasPublishing date: 15/04/2016



The aromas of wine take you moments, situations, memories... They transport you to a world of fruity, floral, spicy and balsamic... scents that lead you to the depth of a wine.

The aromas are one or the other depending on the variety of grapes, its cultivation (soil, climate, ripening...), yeast, its elaboration and breeding (French or American oak barrels old or new, time in wood and bottle...).

The nose is the most complicated in a tasting and each person has a different smell ability. There are many factors which block or reduce the olfactory capabilities, from physical aspects of health up to emotional States.


In this phase you can see the qualities and defects of the wine, being closely related to the palate, because you smells they perceive through two ways: direct nasal route and the via aftertaste.

To distinguish the aromas of the wine are classified the different categories: primary or varietal aromas. They come from the own grapes and are very distinctive and identifiable. Dominated by floral, fruit, vegetable, mineral and sometimes spicy series.

Secondary aromas derived from yeasts, the transformation of sugar into alcohol or malolactic fermentation. They are the most frequent and abundant wine. Dominate the flowers, fruits, spices and vegetable notes.

The tertiary aromas are those acquired during the aging of wine, both in barrel and in bottle (also referred to as "bouquet" "). Ranges are multiplied in these aromas: floral, fruit, honey, wood, coffee, chocolates, and others.


However, increasingly are used more to the well known "wheel of los Aromas", which is a visual representation of the most found in the wine aromas. The wheel includes the terminology commonly used to describe the aroma and taste of different types of wines.



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