Aroma and Flavor

Other then the grape's natural characteristics, lies a wide range of aromas produced by bacteria, production methods and oak barrel aging.  The following descriptions are general categories illustrating the wide range of aromas that can be found in a glass of wine. Click on items below for a search of available wines with that attribute.

Fruity 

• Citrus, berry, tree fruit, and tropical. - Grapefruit, lemon, blackberry, raspberry, strawberry, plum, cassis, cherry, apricot, peach, apple, pineapple, melon, banana
• Dried fruit or cooked fruit- Dried/cooked Jam, stewed plum, raisin, dried prune, fig, apple, pineapple

Herbaceous Dried, fresh

• Grass, eucalyptus, mint, menthol, hay, straw, green and black tea, tobacco

Vegetal Fresh, canned/cooked

• Bell pepper, green beans, asparagus, green olive, black olive

Nutty

• Walnut, almond, hazelnut

Caramel 

• Butterscotch, honey, butter, vanilla, brown sugar, chocolate, carob, cocoa, soy sauce, molasses

Woody 

• Smoky, burnt toast, coffee, medicinal, bacon, oak, cedar, woody, pine

Earthy - Moldy

• Moldy, corky, wet leaves, earth, mushroom, dust

Chemical - Hot, sulfur, petroleum 

• Alcohol, sulfur, volatile acidity, wet wool, cabbage, skunk, rubber, petrol, plastic, tar

Resinous

• Menthol, eucalyptus, pine, cedar

Microbiological -Lactic, yeasty, animal 

• Gamey, horsey, sweaty, yogurt, sauerkraut, lees, yeast

 Floral 

• Geranium, violet, honeysuckle, gardenia

Spicy

• Clove, cinnamon, black pepper, white pepper, anise, cardamom

Pungent Cool, Hot 

• Menthol, alcohol

Oxidized

• Sherry