Aroma vs. Bouquet
Wine professionals distinguish between:
- Primary aromas — fruit and floral notes from the grape variety (young wine)
- Secondary aromas — from winemaking processes like fermentation and oak aging (butter, vanilla, toast)
- Bouquet (tertiary aromas) — complex scents that develop through bottle aging over years
Common Bouquet Notes
As wine ages, its aromatic profile shifts:
- Red wines — fresh berry aromas evolve into dried fruit, leather, tobacco, earth, truffle, and forest floor
- White wines — citrus and stone fruit develop into honey, petrol (Riesling), nuts, and dried apricot
- Sparkling wines — age brings brioche, biscuit, and toasted almond notes from autolysis
Developing Bouquet
Bouquet develops through slow chemical reactions in the bottle — oxidation, esterification, and polymerisation of phenolic compounds. Proper storage (cool, dark, humid) is essential for bouquet to develop gracefully.