Learning to smell a wine

by Alberto Martínez

One of the senses present in Tasting notesEssential odors: this kind of smell is classified as chemical, floral, fruit and vegetables in general; herbs and spices should also be included.
Chemical odors, like acetic acid (vinegar), ethyl acetate (nail polish and nail polish remover), diacetyl (aroma of margarine, very similar to butter), sulfur dioxide (from gases produced in combustion resembling rotten eggs), ethyl alcohol or ethanol.
Floral scents: rose, violet, jasmine, geranium, citrus blossoms, pretty easy to identify between each other.
The fruit scents: green and red apple, peach, pear, lemon, grapefruit, pineapple, strawberry, banana, grape, plum, and cherry, either fresh or baked.
The plant smells: garlic, onion, red and green peppers, asparagus, green and black olives, mushrooms, eucalyptus, freshly cut and dry.
Finally, the smells of herbs and spices: cinnamon, clove, pepper or mint.

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