A wine’s smell or overall aroma is also called the “nose” of the wine, and this “nose” is the second stage in wine tasting, after evaluating by sight.  The nose is a fascinating organ, capable of differentiating between thousands of unique scents.  This makes it a great tool in evaluating wine, because it is able to tease out the subtle nuances of the complex smells wine, especially good wine, encompasses.

There are three levels of a wine’s aroma that you will hear a wine specialist refer to.  The first is its primary, or varietal, aroma, the smell of the variety of grape used to make the wine.  And then its secondary, or vinous, aroma, which is developed during the pre-fermentation and fermentation processes and is a by-products of the yeast activities.

Then, finally, you will hear specialists speak to the bouquet of the wine, or its tertiary aroma.  This is the most complex of the smell of the wine, taking time—sometimes years—to fully develop.   In essence, the bouquet of the wine comes from the aging process.  For example, if a vintner uses oak barrels, that may contribute to the spicy, smoky, or vanilla scent of a wine.

When evaluating wine by the smell, you should first give the glass a vigorous swirl in order to allow oxygen to enter the wine.  This will cause the wine to release its scents.  Put your nose near the rim of the glass, using care to hover just over the top of the rim.  Don’t inhale deeply but rather take a series of quick, short sniffs.  It helps to keep your mouth slightly open.  After breathing in the aroma of the wine, take a moment to process what you smell.

First, were there any off-aromas?  Did you smell musty wet newspaper?  The smell of burnt matches?  Vinegar?  Did the wine reek of sweat?  Anything off-smelling could indicate spoilage, volatile acids, too much sulfur dioxide, or other flaws that deem the wine unpalatable or not fit for consumption.

After determining there are no flaws, smell for the aroma of fruit.  As your nose becomes more trained you will be able to detect a spectrum of possible fruit scents that will help you to identify the growing conditions of the vineyard—in other words, were the grapes grown in a mostly cool climate, a moderate climate, or a very warm climate?  It is also possible to determine the terrain of the vineyard by the varietal aroma of the wine.

Some of the complex tertiary smells you may encounter are the more complex scents of flowers, grass, earth/mineral/rocks, tack-room leather, smoke, vanilla, chocolate, espresso, or roasted nuts.  Remember, these bouquets are a remnant of the aging process of the wine itself, and they are the elements that give the wine its valued complexity.

There are different aromas associated with white wines than with their red counterparts, but regardless of the color of the wine, the fruit should smell clean and fresh.  While earth and mineral smells are considered complex, dirt in the fruit is not a desirable trait.

Putting words to the wine aromas will help you to focus, understand, and retain your impression of different wines.  Your memory is a good means for determining wine smells and what they mean, and learning some of the language of vintners and wine specialists will certainly take you far.  But the list is vast and can be confusing, especially when you are first learning.   A great resource is the Davis Wine Aroma Wheel, designed to help you learn to describe the complex flavors of wine.

In reality, there is no right or wrong way to nose a wine.  There are tips to get you started and tips to help you progress in your knowledge, but in the end, do what works for you to evaluate by aroma.  It’s not rocket science, but rather just a tool to help you fully enjoy your wine-drinking experience!  Cheers!