Have you ever sipped a wine and thought, "This tastes like strawberries," or "It smells like vanilla cookies"? You're not imagining things. These impressions aren't just poetic – they are caused by real aromatic compounds in wine that fall into three major categories: primary, secondary, and tertiary aromas. But why these particular aromas? And how can they appear in wine if no one ever added fruit, spices, or flavorings to it?

The grape’s genetic miracle

The secret begins with the grape itself. Grapevines are truly extraordinary plants: genetically, they carry the aromatic potential of thousands of other plants. This means that the natural aroma compounds found in grapes can remind us of fruits, spices, flowers, or even herbs. This phenomenon is called aroma complexity, and it's what makes wine so magical – each grape variety offers a completely unique sensory experience.

In fact, the grape is not just a fruit – it's a treasure trove of aroma potential. Studies have shown that Vitis vinifera grapes contain over 1,300 volatile compounds that directly or indirectly contribute to wine aroma. These aroma compounds include terpenoids, aldehydes, alcohols, esters, pyrazines, and sulfur compounds.

Among the most influential are terpenoids, which are key to the plant’s characteristic scents. More than 70 different terpenes have been identified in grapes, such as linalool, geraniol, and nerol, which are responsible for floral notes in Muscat-type varieties.

Beyond volatile compounds, grapes also contain non-volatile aroma precursors, which are transformed into aromatic molecules during fermentation and aging. These include monoterpenes, C13-norisoprenoids, C6-compounds, methoxypyrazines, and thiols, all of which contribute to the rich and complex character of fine wines.

1. Primary Aromas: Nature’s Signature

Primary aromas come directly from the grape variety and its growing environment – including terroir (soil, climate, aspect), the vintage, and the harvest date. These define the wine’s intrinsic identity.

Examples of primary aromas:

- Strawberry, raspberry (in young red wines)

- Citrus, green apple (in white wines)

- Floral notes, herbs (e.g., in Muscat)

- Minerality (e.g., in Riesling)

A great example is Riesling, whose roots can grow remarkably deep under optimal soil conditions. While most vine roots are concentrated in the top 60 cm of soil, some Riesling roots have been recorded reaching depths of up to 9 meters. This enables the vine to access water and minerals even during dry spells, which contributes to the distinctive mineral aromas of Riesling wines – such as flint, wet stone, or salinity.

2. Secondary Aromas: The Art of Winemaking

Secondary aromas arise during the winemaking process. These are not naturally present in the grape but result from fermentation, aging techniques, and winemaker decisions.

Examples of secondary aromas:

- Reductive winemaking (e.g., in closed tanks) enhances fresh fruit and floral notes.

- Lees aging or batonnage (stirring the lees) can create creamy, yeasty, brioche-like notes.

- Barrel aging in oak introduces vanilla, roasted nuts, coconut, and spice aromas.

Chardonnay is a textbook example of how secondary aromas develop. A Chardonnay aged on the lees in barrique barrels often shows buttery, toasty, and vanilla tones – all secondary characteristics.

A prime example is traditional method sparkling wine (like Champagne or Cava), where secondary fermentation happens in the bottle. This creates hallmark aromas such as toast, biscuit, and brioche, thanks to the interaction with dead yeast cells (lees).

3. Tertiary Aromas: The Gift of Time

Tertiary aromas develop during bottle aging as the wine evolves over the years. These are not present in young wines but emerge through complex chemical transformations, resulting in new layers of depth and elegance.

Tertiary aromas include tobacco, leather, dried fruit, mushrooms, and earthiness – all absent in youthful wines. These result from a combination of oxidation, reduction, esterification, and polymerization reactions.

Key Chemical Processes Behind Tertiary Aromas:

A) Ester transformation and breakdown

Fruity esters (e.g., banana, pear, peach) degrade over time, giving way to more complex, spicy, or nutty esters, changing the wine’s character.

B) TDN (1,1,6-trimethyl-1,2-dihydronaphthalene)

This compound causes the famous "petrol" note in aged Riesling. TDN forms from carotenoid breakdown during aging, especially in warmer vintages.

C) Aldehyde and ketone formation

Oxidation of alcohols creates aldehydes and ketones, contributing to nutty, oxidized, sherry-like aromas.

D) Tannin and polyphenol polymerization

Tannins join together into larger chains, softening mouthfeel and producing earthy, leathery, or forest floor-like aromas.

E) Reductive development

In low-oxygen aging conditions (e.g., under screwcap), reduction leads to mushroomy, earthy, or animalic notes, sometimes with subtle sulfur nuances.

Common tertiary aromas:

- Dried fruit (e.g., prune, raisin)

- Forest floor, tobacco, leather, earth

- Honey, nut, mushroom

These nuances are most prominent in age-worthy wines, such as a 15-year-old Burgundy Pinot Noir or a well-cellared Tokaji Aszú. However, not every wine is made for long aging – fresh, fruity wines like rosés or Irsai Olivér are best enjoyed young, often within 1–2 years. On the other hand, oak-aged whites and robust reds aged in barrique for up to 24 months can develop remarkable complexity over time.

Conclusion

Wine is more than a beverage – it’s a sensory experience shaped by nature, human craftsmanship, and time. The fact that a sip can remind you of strawberry, vanilla, or even mushrooms is no accident. Each aroma reflects a story of vineyard, cellar, and bottle.

Next time you taste a wine, try to recognize where its flavors come from – and let the wine tell you its story, from grape to glass.

On Match the Wine webshop, you can easily filter and search wines based on their taste profile — whether you're looking for something apple and refreshing, tropical and exotic, spicy and peppery or vibrant and mineral."