Aromas imparted by the grapes
These aromas derive directly from the grapes; immediately after bottling, they typically dominate the flavor of the young wine. Eventually, these fruit aromas give way to or are complemented by mature aromas.
Aromas imparted by bottle age
New aroma structures develop over time as the wine matures in the bottle, thereby enriching the mature wine’s flavor. Mature aromas start to dominate after the wine has peaked and can eventually cause the wine to seem tired. Some wines do not age well and should be drunk when young.
Aromas imparted by vinification
The winemaker can heavily influence the wine’s flavor by the use of steel tanks, wooden casks or barriques (small wood barrels). This is dependent on the intensity of the use, the age of the wine, and the level of the toasting (roasting of wood barrels over fire). Various aromas from vanilla to caramel may be imparted to the wine. Furthermore, stirring of the yeast cells may impart yeasty or buttery aromas. These vinification aromas can become either complementary or dominant in the finished wine.
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