In my previous post, The 20 Wines with a Perfect 100 Point Robert Parker Score, I suggested that wine scores were useful because, as the Decanter wine critic Andrew Jefford explained, “the language of wine is, of necessity, highly metaphorical and hence puzzling: these are not plain words.”
So going forward, I thought every week I’d have a look at the meaning of key words that are used to describe wine, so both you and I have a better idea of what the critics are talking about when we see words like ‘bouquet’, ‘body’ or ‘big wine’ bandied about!
Aroma or Bouquet
I’m guessing you’ll look pretty smart if you can tell your friends you know the difference between ‘aroma’ and ‘bouquet’ – key words used in discussions about the ‘nose’ or smell of wine!
Not surprisingly, aroma and bouquet are often used interchangeably, but according to the Wall Street Journal’s wine critic Lettie Teague, only a young wine has an aroma – that is, scents of primary fruit and oak. In contrast, a bouquet is a smell that develops over time as the wine ages. During this period a wine will develop secondary aromas such as truffles, mushrooms and earth, for example. (Educating Peter: How Anybody Can Become an (Almost) Instant Wine Expert by Lettie Teague, New York: Scribner 2007)
Interestingly, according to the Oxford Companion to Wine, Australia has its own take on when and how to use ‘aroma’ to describe how a wine smells. Australian wine critics use the word to refer specifically to varietal characteristics rather than those associated with wine-making! In other words, aroma refers to the fresh and fruity smells that are reminiscent of the grapes used to make the wine.