he final test of quality is if the aroma of the wine being considered is expressed true to type. Such aromas depend on the grape variety and origins of the wine, on its age and how it has been aged or stored. There are three general categories of aroma to consider:
Primary aromas
These are odors intrinsic to the grape, usually sensed in young wines, often white, fermented at cool temperatures. Primary aromas are the source of so-called varietal character of certain wines, though the intensity and finesse of these grapey aromas vary from one variety to another.
Secondary aromas
These are the odors that derive from the alcoholic fermentation and, to some extent, from maturing in wood. They are sensed in young wines whose still aggressive fermentation odors are sometimes described as vinous or those that retain a certain freshness in fruit flavors over time.
Tertiary aromas
These are the distinctive odors, usually known as bouquet, that develop after alcoholic and malolactic fermentations are complete. They often derive in part from maturing in wood, though bouquets gain depth and complexity through aging in bottle.
