2. LET’S
CONTINUE TO
EXPLORE WINE
TASTING IN
ENGLISH
Advanced English | Lorena Larroque | 2023
1ST TERM - CLASS 2
Today we focus on…
- The olfactory evaluation of wine
Live wine tasting: young dry still white wine
3. Advanced English | Lorena Larroque | 2023
HOW DOES THE SENSE OF SMELL WORK?
Our sense of smellis part of our chemosensory system. It is,
together with our sense of taste, one of our chemical senses.
Up inside our nose, we have a small area of tissue (olfactory epithelium)
with sensory cells called olfactory sensory neurons, which are connected
directly to our brain. These cells have odour receptors which are stimulated
by the molecules released (aroma compounds) by elements around us. Each
molecule stimulates a combination of receptors that send this information to
the brain, which in turn identifies it as a particular smell.
aparato químico-sensorial
4. Advanced English | Lorena Larroque | 2023
AROMAS: WHAT ARE THEY?
Aromas are volatile chemical
compounds of various origins
For our purpose, based on when aromas are created,
we can classify them into three categories:
- Primary aromas
- Secondary aromas
- Tertiary aromas
Image source: https://encyclopedia.pub/entry/286
Again, aromas are airborne molecules (moléculas que
pueden viajar por el aire); this way, they can enter our
nose and reach our olfactory epithelium. In other words,
in order for us to smell them, aromas need to leave the
substance and travel through air to our odour receptors.
5. Advanced English | Lorena Larroque | 2023
WINE AROMAS & THEIR ORIGIN
Secondary Aromas
Compounds that develop
in the fruit (typically in
glycosydic bonds or other
bonds). Their occurrence
is linked to various factors
including grape variety,
climate and soil.
Primary Aromas Tertiary Aromas
Are created during the
fermentation processes and
later winemaking stages
such as (barrel) ageing.
Appear in wine due to
chemical reactions
triggered by oxygen
during cellaring
(ageing the wine in
the bottle)
6. Advanced English | Lorena Larroque | 2023
6
NOSE
Intensity and style
Aroma families
Aromas
This is a still red wine; it is clean and brilliant. It is deep ruby red with reddish hints. Legs are thick and
descend slowly On the nose, it is expressive and young. It has a clean nose.
This is a still white wine; it looks cloudy. It is pale straw with greenish hints. It has thin fast descending legs.
On the nose, it is subtle and fresh.
This is a still white wine; it looks clean and brilliant. It is intense yellow with golden tinges. It has medium
sized legs that descend slowly. On the nose, it is powerful and evolved.
Describing this aspect
Aroma expression:
Expressive
Tight
Subtle
Powerful
General impression
(nose/wine):
Fresh
Clean
Young
Evolved
Intensidad y estilo
Intensidad de la
expresión aromática:
Expresivo
Cerrado
Sutil
Potente
Estilo general de la
nariz/vino
Fresca/o
Limpia/o
Joven
Evolucionada/o
What we describe
7. Advanced English | Lorena Larroque | 2023
7
NOSE
Intensity and style
Aroma families
Aromas
Faults
This is a still red wine; it is clean and brilliant. It is deep ruby red with reddish hints. Legs are thick and
descend slowly. On the nose, it is expressive and young. It has a clean nose. It smells fruity and spicy.
This is a still white wine; it looks cloudy. It is pale straw with greenish hints. It has thin fast descending legs.
On the nose it is subtle and fresh. It is herbaceous and floral.
This is a still white wine; it looks clean and brilliant. It is intense yellow with golden tinges. It has medium
sized legs that descend slowly. On the nose it is powerful and evolved. It smells fruity and oaky.
Describing this aspect
- Floral
- Fruity
- Herbaceous, herbal, veggie
- Spicy
- Earthy
- Oaky
- Buttery
… and many more
Familias aromáticas
Some general descriptors
8. Advanced English | Lorena Larroque | 2023
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PRIMARY AROMA FAMILIES
Aroma Families
(primary aromas)
Citrus
Red fruit
Black fruit
Stone & Pome
Tropical
Dried
Cítricos
Fruta roja
Fruta negra
Drupas y pomos
Tropical
Deshidratada
Familias aromáticas
(aromas primarios)
*Botrytis cinerea is a fungus (mold) that provokes
dehydration on the grapes and creates aroma compounds.
9. Advanced English | Lorena Larroque | 2023
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Describing this aspect
NOSE
Intensity and style
Aroma families
Aromas
Faults
This is a still red wine; it is clean and brilliant. It is deep ruby red with reddish hints. Legs are thick and descend slowly.
On the nose, it is expressive and young. It has a clean nose. It smells fruity and spicy. It displays some plum, green bell
pepper and a hint of pepper.
This is a still white wine; it looks cloudy. It is pale straw with greenish hints. It has thin fast descending legs. On the
nose it is subtle and fresh. It is herbaceous and floral. I can find citrus fruit, such as grapefruit, a note of grass, and citrus
blossom.
This is a still white wine; it looks clean and brilliant. It is intense yellow with golden tinges. It has medium sized legs
that descend slowly. On the nose it is powerful and evolved. It smells fruity and oaky. I can find tropical fruit like
pineapple and banana, roasted nuts and a smoky note.
After the aroma families, we
mention the specific aromas
Después de las familias aromáticas,
mencionamos los aromas específicos
11. Advanced English | Lorena Larroque | 2023
BLACK FRUIT
• Black plum
• Blackberry
• Blueberry
• Black currant
• Black cherry
11
RED FRUIT
• Strawberry
• Raspberry
• Cherry
• Pomegranate
PRIMARY AROMAS: FRUITS
frutilla/fresa
mora
frambuesa
cereza
granada
ciruela negra
casis
Fruit can be:
fresh
ripe
dried
jam
candied
arándano
cereza negra
Aromas primarios: Frutas
fresca
madura
deshidratada
mermelada
abrillantada
12. Advanced English | Lorena Larroque | 2023
CITRUS
• Lemon
• White grapefruit
• Red grapefruit
• Lime
• Orange
STONE & POME
• Pear
• Apple
• Peach
• Apricot
• Nectarine
• Quince
PRIMARY AROMAS: FRUITS
CÍTRICOS
limón amarillo
pomelo blanco
pomelo rojo
naranja
DRUPAS Y POMOS
manzana
durazno/melocotón
damasco/albaricoque
limón verde
pera
Marmalade
dulce de cítricos
pelón/nectarina
membrillo
Aromas primarios: Frutas
13. Advanced English | Lorena Larroque | 2023
DRIED FRUIT
• Prunes
• Dried figs
• Raisins
• Dates
13
TROPICAL FRUIT
• Pineapple
• Mango
• Banana
• Kiwi
• Lychee
• Passion fruit
• Honeydew*
PRIMARY AROMAS: FRUITS
banana
ciruelas pasas
higos deshidratados
pasas de uva
lichi
ananá/piña
maracuyá
dátiles
Aromas primarios: Frutas
melón*
FRUTA TROPICAL FRUTA DESHIDRATADA
*Hortaliza de la familia de las calabazas
14. Advanced English | Lorena Larroque | 2023
• Bell pepper
• Grass
• Tomato leaf
• Asparagus
• Peas
• Sage
hoja de tomate
arvejas/guisantes
ají/pimiento/morrón
pasto
espárragos
Aromas primarios: Notas vegetales, verdes o herbáceas
• Rue/rute
• Mint
• Eucalyptus
• Thyme
• Fennel seed
Eucalipto
Menta
Semilla de hinojo
Tomillo
PRIMARY AROMAS: VEGETABLE AND HERBS
salvia
Ruda
15. Advanced English | Lorena Larroque | 2023
PRIMARY AROMAS: SPICES
• White pepper
• Black pepper
• Red pepper
• Cinnamon
• Anise
• Star anise
pimienta negra
pimienta blanca
canela
pimentón
anís
anís estrellado
pimienta roja
Aromas primarios: Especias
16. Advanced English | Lorena Larroque | 2023
It shows malolactic fermentation notes
It displays notes of malolactic fermentation
It shows signs of ageing and evolution
It tastes oaky and nutty
It shows signs of long bottle ageing
It shows a complex bouquet
It is a complex wine
It is evolved and complex
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• Secondary & tertiary aromas develop during
the winemaking process, and as a result of
ageing and evolution with time (bottle ageing).
Describing this aspect
• Los aromas secundarios y terciarios se crean durante la
fermentación, y como resultado de la crianza y la
evolución con el paso del tiempo (guarda).
Nutty
Earthy
Woody
Madeirized (maderized)
Spicy
Oaky
Buttery
Smokey/smoky
Autolytic
(from contact with lees
[dead yeast cells])
con perfil de frutos secos
terroso
amaderado
con aromas de oxidación
[+ calor] (por referencia al
vino de Madeira)
especiado
con notas de roble
mantecoso
ahumado
con aromas de autólisis
(del contacto sobre lías)
SECONDARY &
TERTIARY AROMAS
17. Advanced English | Lorena Larroque | 2023
17
• Butter
• Yoghurt
• Yeast
• Sourdough
• Caramel/toffee
• Mushroom
• Nuts
• Walnut
• Hazelnut
• Almond
• Vanilla
• Brioche
• Game
• Musk
• Leather
• Wet stone
• Graphite
• Coconut
• Honey
• Flan caramel
• Tobacco
• Toast
• Coffee
• Smoke
• Torréfaction
• Brown sugar
• Clove
• Allspice
• Cinnamon
• Baking spices
manteca
yogur
levadura
masa madre
caramelo de leche
setas
frutos secos
nuez
avellana
almendra
vainilla
coco
miel
flan con caramelo
tabaco
pan tostado
café
humo
torrefacción
azúcar negra
clavo de olor
pimienta de Jamaica
canela
especias de repostería
carne de caza
almizcle
cuero
piedra mojada
grafito
AROMA DESCRIPTORS: SECONDARY & TERTIARY AROMAS
20. Advanced English | Lorena Larroque | 2023
This wine is corked.
It is affected by cork taint.
This wine smells strongly of wet cardboard.
The wine displays an off-odour.
The wine tastes muted; it may be spoiled.
The wine smells stemmy.
The wine is flawed. It lost brightness.
Off-flavors such as wet newspaper, mouldy cardboard, or wet dog dominate this corked wine.
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• Wine faults (flaws) introduce
unpleasant aromas.
Describing this aspect
• Los defectos del vino aportan aromas
desagradables.
Cork
Stem
Flaw/fault
Off-odour
Mouldy
Taint
Spoilage
corcho
escobajo
defecto
aroma desagradable
con olor a moho
contaminación, daño
daño
NOSE
Intensity and style
Aroma families
Aromas
Faults Defectos
…and fruity aromas get muted!
(the wine loses brightness)
21. Advanced English | Lorena Larroque | 2023
SULFIDES AND MERCAPTANS (Thiols)
• Onion
• Cooked garlic
• Match box
• Burnt rubber
• Rotten egg
• Cured meat
FAULTS
TCA (Trichloroanisole)
• Wet dog
• Moldy cardboard
BRETT (Brettanomyces)
• Sweaty leather saddle
• Barn/stable
• Band-aid
• Horse manure
• Cardamom
cartón enmohecido
perro mojado
montura de cuero con sudor
establo
cebolla
excremento de caballo
ajo cocido
fósforos
goma quemada
huevo podrido
Sulfuros y tioles
curita carne curada
cardamomo
21
Hygiene and oxygen control is of critical importance!!
(reduction aromas)
22. Advanced English | Lorena Larroque | 2023
IT’S TASTING TIME!
Let’s go get the wine!
Today’schoice:youngdrystillwhitewine
For our next class, (May 19th) please bring a RED wine as follows:
-Still
-Single grape wine (not blend)
-Young (max. 4 years old)
-Dry
-No oak ageing
Watch the temperature!! Cool it at the right temp.
22
23. Advanced English | Lorena Larroque | 2023
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WINE TASTING SHEET
Sight
CO2 / No CO2: still, sparkling, Pét-Nat
Colour type : white, red, rosé
Appearance: clean, brilliant, cloudy, etc.
Colour: hue, intensity, and hints
Legs (still wine)
Bubbles (sparkling wine)
Nose
Style & intensity: subtle, elegant, complex,
expressive, young , etc.
Aroma families: fruity, floral, balsamic,
herbaceous, spicy, etc.
Aromas
Vista
Tipo por CO2: tranquilo, espumante
Tipo por color : blanco, tinto, rosado
Aspecto: limpio, brillante, turbio, etc.
Color: gama, intensidad y reflejos
Lágrimas (vino tranquilo)
Burbujas (vino espumante)
Nariz
Estilo e intensidad: de aromas sutiles, elegante,
complejo, expresivo, joven, etc.
Familias aromáticas: frutado, floral,
balsámico, vegetal, especiado, etc.
Aromas
Palate
Entry: dry, sweet, sharp
Sweetness type: dry, off-dry, sweet, etc.
Aroma families and Aromas
Acidity: low, medium, high, crisp, etc.
Alcohol: integrated, low, etc.
Tannins: soft, round, grippy, etc.
Body: full/medium-bodied, light
Texture/mouthfeel: silky, velvety
Finish & aftertaste: short, medium, persistent, bitter, etc.
Boca
Entrada: seca, dulce, punzante
Tipo: seco, abocado, dulce, etc.
Familias aromáticas y aromas
Acidez: baja, media, alta, punzante, etc.
Alcohol: integrado, bajo etc.
Taninos: suaves, redondos, firmes, etc.
Cuerpo: de mucho cuerpo, de cuerpo medio, ligero
Textura/sensación en boca: sedoso, aterciopelado
Final: corto, medio, largo, amargo, etc.
24. 24
See you next class!
Questions?
You can reach me on Campus
llarroque@uda.edu.ar
lorelarroque
Advanced English | Lorena Larroque | 2023
