The second examination carried out
in a tasting is focused on the odors and aromas of the wine, which
are assessed according to:
|This is the impact of the wine on
the sense of smell when its odor is sniffed. It is a matter of
quantity rather than quality.
Typical of great red wines with an evolved bouquet, like
Barolo, Brunello or those derived from such aromatic varieties
as Moscato, Traminer Aromatico or Brachetto.
When a wine has a full, pronounced and enveloping odor,
like those of reds derived from the Nebbiolo variety and
whites of such semi-aromatic varieties as Mčller Thurgau and
An odor of medium intensity typical of light white wines.
When a wine has a delicately scented odor, like Bardolino
and Ischia Bianco.
An odor of a barely perceptible intensity.
|This refers to the level of
intensity previously evaluated and it is concerned not so much
with the period of time that the odor persists, but with the
concentration and the fullness of the scent during the span of
its existence. Very persistent means that the intensity of the
odor is not only prolonged but also constant and unyielding.
Weakly persistent indicates that the intensity of the odor is
not constant and that there is a noticeable yielding of
Wine characterized by a succession of very rich, continual
and prolonged sensations.
Wine that has a succession of important and prolonged
Wine with sufficient succession of odorous stimulants.
Wine that presents a slight succession of stimulants.
Wine that almost does not have succession of fragrances.
|This is a measure of the wine's
capacity to satisfy the sensory faculties in an absolute sense
and allows assignment of a positive or negative value to the
intensity of the odor.
Indicates a very distinct and very pleasant fragrance.
Indicates a distinct and pleasant fragrance.
Indicates a sufficiently fine and pleasant fragrance.
Indicates a mediocre fragrance and of little worth.
Indicates a poor fragrance and of no worth.
|This is the entire range of
sensations registered in sniffing a wine.
A wine with an expansive odor with various and
diversified shadings produced by numerous substances that
normally evolve over time. The wine offers odors of an
enveloping type that are delicate and fine.
A wine whose odor recalls in a pronounced way the grapes
from which it is made. The scent is constant.
Typical of some varieties like Cabernet Franc, Merlot,
etc.; similar to the scent of freshly picked herbs.
A characteristic odor of mature wines when the initial
fruitiness has given way to ethereal scents of refined
alcohols and esters.
Scents associated with young wines. They are the aromas
Aromas of young wines that are similar to those of fresh
In young wines, the term refers to the ensemble of odors.
The flowery and fruity scents are amalgamated with the
aromas, partly expressed, of the yeasts.
In mature premium wines, light scents of ripe fruit and
dried flowers and other delicate and fine odors develop as a
result of the decomposition and reassembling of complex
A well-defined and forthright odor that is communicated
A wine whose volatile components have so much intensity
that the sensory faculties are overwhelmed by their pungency.
Wines matured more or less for a long time, first in
barrels and then in bottles, which present a ray of
reconcilable fragrances of spices (vanilla, cloves, cinnamon,
The odor is characteristic of a wine that has just been
vinified. The scent of fermenting must clearly indicate the
wine's youth. Typical of red wines in their infancy.