The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb. In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.
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👉 Aroma of wine in the context of Book of Jeremiah
The Book of Jeremiah (Hebrew: ספר יִרְמְיָהוּ) is the second of the Latter Prophets in the Hebrew Bible, and the second of the Prophets in the Christian Old Testament. The superscription at chapter Jeremiah 1:1–3 identifies the book as "the words of Jeremiah son of Hilkiah". Of all the prophets, Jeremiah comes through most clearly as a person, ruminating to his scribe Baruch about his role as a servant of God with little good news for his audience.
His book is intended as a message to the Jews during the Babylonian exile, explaining the disaster of exile as God's response to Israel's pagan worship: the people, says Jeremiah, are like an unfaithful wife and rebellious children, their infidelity and rebelliousness made judgment inevitable, although restoration and a new covenant are foreshadowed. Authentic oracles of Jeremiah are probably to be found in the poetic sections of chapters 1 through 25, but the book as a whole has been heavily edited and added to by the prophet's followers (including, perhaps, his companion, the scribe Baruch) and later generations of Deuteronomists.
Aroma of wine in the context of Ripe grapes
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced (sparkling, still, fortified, rosé, dessert wine, etc.) and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness for harvest may be considered the most crucial decision in winemaking.
There are several factors that contribute to the ripeness of the grape. As the grapes go through veraison, sugars in the grapes will continue to rise as acid levels fall. The balance between sugar (as well as the potential alcohol level) and acids is considered one of the most critical aspects of producing quality wine so both the must weight and "total acidity", as well as the pH of the grapes, are evaluated to determine ripeness. Towards the end of the 20th century, winemakers and viticulturists began focusing on the concept of achieving "physiological" ripeness in the grapes-described as a more complete ripeness of tannins and other phenolic compounds in the grapes that contribute to the color, flavor and aroma of wine.
Aroma of wine in the context of Body (wine)
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters.
The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of The Wine Bible unless otherwise noted.