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Smell it!

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jroush



Fermenting (17)
Location: CA, US

Dec 02, 2008 03:57 PM

Place your glass close to your nose and not your nose close to your glass, i.e. keep your head and body straight. It will help you to take a better sniff and it will also maximize the surface area of wine in contact with the air. The interface between wine and air will release the aromas. After the first sniff, agitate your wine, it will also release new aromas. Never fill your glass too full; it will hold you from swirling effectively. Watch the curve of your wine glass, the curve normally tells you where to stop filling your glass.
Harder the aromas are to identify when smelling, more complex the nose of the wine is.

Aromas family:
Examples for the aromas family:
Barnyard: venison, leather, stable (present in some old red wines)
Balsamic: smell of perfume such as vanilla, incense and resin
Woody: smell of oak barrel
Flinty: burned, cooked, smoked, toast, caramel, gunflint, rubber, cocoa and coffee
Spicy: cinnamon, basil, thyme, nutmeg, pepper, mint…
Floral: smell of flowers
Fruity: smell of fruits
Mineral: chalk, limestone, earth, dust and sulphur
Vegetable: grass, leaves and greenery
Etherized: nail polish, alcohol and fermentation
kaymudt



Fermenting (38)
Location: CA, US

Jan 13, 2009 07:55 PM

hahahaha, that just sounds so funny. I guess you don't really ever think of that!

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Quote By: jroush

Place your glass close to your nose and not your nose close to your glass, i.e. keep your head and body straight.

 

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