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Aroma / Odour | Bourgogne wines Glossary

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Bourgogne wines Glossary

The aromas of a wine are perceived directly by the nose, or via the mouth (retro-olfaction). They are divided into primary aromas due to the grape variety (e.g. Chardonnay or Pinot Noir), secondary aromas which are products of fermentation, and tertiary aromas which develop during the ageing process. The word "odour" on the whole is reserved for disagreeable/undesirable smells.


Related words Absorption, Aeration, Citrus, Almond, Pineapple, Aromas@, Austere, Balsamic, Butter, Bouquet / Nose, Brioche, Cocoa, Coffee, Cinnamon, Varietal flavour, Cherry, Honeysuckle, Beeswax, Lemon, Civet
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