2. Red Wine
Inky purples in young reds
Brick red tones in older, mature reds
Ruby-orange highlights in high acid reds
Black-blue highlights in low acid reds
3. Olfactory
Top and rear of nasal cavity/ above and behind
nose
Air reaches Olfactory
Directly through nostrils
Through the mouth and rear nasal passages
Swirl Wine
Increase surface area of volatile molecules
8. These aromas
originate in the
grapes and vary
according to the
vine and terrior.
They are an
expression of
viticulture.
Terrior - Soil,
climate & vine
treatment
Lemon
Grapefruit
Orange
Banana
Apple
Pear
Violet
Green pepper
Cut Hay
Pepper
Musk
9. These result from both
alcoholic and malolactic
fermentations
Vary according to
maceration time,
fermentation temps and
yeast strains used
Grapefruit
Pineapple
Lychee
Melon
Apricot
Peach
Walnut
Honey
Rose
Blackcurrant bud
Vanilla
Cinnamon
Clove
Butter
10. Result in post fermentation and aging
Stem from oxidation in barrel matured
wines
Stem from ageing in bottles
Prune
Walnut
Honey
Mushroom
Truffle
Cedar
Licorice
Vanilla
Cinnamon
Clove
Leather
Butter
Toast
Caramel
Coffee
Dark Chocolate
Smoke
20. Camparron Novum Tinta De Toro 2010
Bocelli 2011 Sangiovese
2009 Lions Drift Pinotage
2011 don Rodolfo Vina Cornejo Costas Malbec
2010 McWilliam’s Hanwood Estate Shiraz
2009 Los Vascos Domaines Barons de
Rothschild (Lafite) Grand Reserve Cabernet
Sauvignon
2006 Bennett Family Napa Valley “The
Reserve” Cabernet Sauvignon
Notes de l'éditeur
Volatile Components are the airborne molecules we smell. Greater surface area or high temp of wine the more volatile molecules evaporate.
Swirl sniff – mouth warms wine and releases the volatile components. Draw air in mouth you increase the surface area of the warmed wine and enable more odor saturated air to reach the olfactory