WINE GUIDES · WOUTER PARENT
Primary, secondary and tertiary wine aromas
The aromas in a glass can come from several stages of a wine’s life. Separating them into primary, secondary and tertiary groups helps you describe what you smell. The boundaries are useful guides rather than rigid rules.
Primary aromas: the grape and its character
Fruit, flowers, herbs and some spice notes often belong here. Think of citrus, blackcurrant, rose or fresh grass. A fruit description does not mean fruit has been added to the wine; aroma compounds can remind us of familiar foods.
Secondary aromas: fermentation and winemaking
Yeast, bread dough and some creamy notes can develop during fermentation and contact with lees. Oak may contribute vanilla, toast or spice. The way a wine is made changes which aromas become noticeable.
Tertiary aromas: development over time
With bottle age, fresh fruit can give way to dried fruit, leather, tobacco or forest-floor notes. These can be attractive signs of development. Persistent mustiness or a wine that has lost all freshness deserves a closer check for faults.
Use the categories at a tasting
Describe what you notice first, then consider where it might come from. Compare a young wine with a mature example when possible. Avoid guessing age or quality from a single aroma.
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