It’s one of the things that makes drinking wine so much fun. This is what we smell when we sniff a glass of wine. These molecules lift from the surface of the liquid. The process creates hundreds of flavor compounds. ![]() This is why wine doesn’t taste the same as juice. ![]() These fruity flavors include cherry, plum, raisin, blackberry, blueberry. Wine flavors are created by chemical reactions that occur during the fermentation process. With all of these factors having an influence on the overall taste and smell of the wine, it’s no wonder that so many of us pick up different characteristics when tasting and smelling the same wine. The most common notes in red wine varietals are black and red fruit flavors. How the winemaker chooses to press the grapes, whether the winemaker wishes to age the fermented juice in steel or oak, and how long the winemaker lets the wine sit in these vessels all aid in imparting unique flavors and smells into a wine. As the waves crash into the rocks and spray salt water into the air, the saline air becomes absorbed by the grapes as they ripen, adding a delicious minerality to the grapes that can taste and smell like a fresh sea breeze.Īfter the grapes transition from the vineyard to the cellar, each decision the winemaker makes has an influence on the overall flavor. In many regions of the world, such as Spain and Greece, much of the white wine is grown on cliffs that overlook the sea. As the grapes grow in a vineyard surrounded by plants such as wild herbs, flowers and grasses, the bees fly around the vineyard distributing pollen, and as the grapes ripen they absorb the subtle flavor characteristics from these plants.Įlements such as the air can also have an impact on the flavor of the grapes as they grow. Many insects are important to the health of grapes, but probably none are more important than bees. Good farming equals great wine, and it is at this stage where the grapes also first come in contact with elements that can impact the wine’s ultimate characteristics. ![]() There is a saying among winemakers that the best wine starts in the vineyard. We know a winemaker doesn’t actually add spices or seawater into a wine, so how does the wine end up inheriting these flavors?
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