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Olfactory Examination

The second examination carried out in a tasting is focused on the odors and aromas of the wine, which are assessed according to:
Intensity;Persistence;Quality;
Overall Characteristic...

Intensity

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.
 
Very intense
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.
Intense
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 Chardonnay.
Fairly intense
An odor of medium intensity typical of light white wines.
Light
When a wine has a delicately scented odor, like Bardolino and Ischia Bianco.
Tenuous
An odor of a barely perceptible intensity.
 

Persistence

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 strength.
 
VERY PERSISTENT
Wine characterized by a succession of very rich, continual and prolonged sensations.

PERSISTENT
Wine that has a succession of important and prolonged odorous stimulants.

FAIRLY PERSISTENT
Wine with sufficient succession of odorous stimulants.

LITTLE PERSISTENCE
Wine that presents a slight succession of stimulants.

FLEETING
Wine that almost does not have succession of fragrances.
 

Quality

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.
 
VERY FINE
Indicates a very distinct and very pleasant fragrance.
FINE
Indicates a distinct and pleasant fragrance.
FAIRLY FINE
Indicates a sufficiently fine and pleasant fragrance.
ORDINARY
Indicates a mediocre fragrance and of little worth.
COARSE
Indicates a poor fragrance and of no worth.
 

Overall Characteristic

This is the entire range of sensations registered in sniffing a wine.
 
Full
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.
Aromatic
A wine whose odor recalls in a pronounced way the grapes from which it is made. The scent is constant.
HERBal
Typical of some varieties like Cabernet Franc, Merlot, etc.; similar to the scent of freshly picked herbs.
Ethereal
A characteristic odor of mature wines when the initial fruitiness has given way to ethereal scents of refined alcohols and esters.
Flowery
Scents associated with young wines. They are the aromas of flowers.
Fruity
Aromas of young wines that are similar to those of fresh fruits.
Fragrant
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 chemical compounds.
Clean
A well-defined and forthright odor that is communicated without hindrance.
Penetrating
A wine whose volatile components have so much intensity that the sensory faculties are overwhelmed by their pungency.
SPICY
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, pepper, etc.).
Vinous
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.
 
 

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