Everything you always wanted to know but were afraid to ask about... Floral aromas
1. GRAPE SUBSTANCES
Amateur biologists and ditto chemists take note: the aromatic compounds already present in aromatic grapes - or that emerge as compounds from the grape during wine fermentation or ageing - are terpenes such as geraniol, nerol and linalool. They can smell like different flowers.
2. ROOS
Rose is a classic, sweet aroma in wine that is common. The grape's own terpenes geraniol and rose oxide provide it. The warmer the area, the more rose scent in the wine. Move your glass and the scent releases. Soak it up! Gewürztraminer, Pinot Noir, Nebbiolo, Sangiovese et al.
- VIOOL
Slightly sweet aroma in red wine: Merlot, Malbec, Mourvèdre, Petit Verdot, Cabernet Sauvignon. This may come from substances the grape produces to protect itself from bright sunlight. The more sun for grapes, the stronger the aromas. Eating violets with it? They have a lettuce-like flavour.
Further reading? You will find more information in WINELIFE Magazine, issue 85. You can order this here.
Don't want to miss a single edition? Subscribe then subscribe to WINELIFE Magazine now!
Want to stay up to date with the best articles? Follow WINELIFE magazine on Instagram, Facebook and sign up for our fortnightly newsletter.
English (UK) 
Nederlands 
Deutsch