Affairs of the Vine | Wine Education - Event Planning - Wine Boot Camp

AROMAS AND FLAVORS OF PINOT NOIR

Cherry
Raspberry
Raspberry Jam
Strawberry
Strawberry Jam
Pine Pitch
Orange Peel
Oak
Violets
Lavender
Tangerine
Coffee
Chocolate
Cinnamon
Earth
Cedar
Grapefruit
Barnyard
Black Cherry
Herbs de Provence
Coca-Cola
Smoke
Pomegranate

Rhubarb
Cranberry
Tea
Roasted Tomato
Blackberry
Blackberry Jam
Wet Leaves
Mushroom
Vanilla
Plum
Licorice
Rose
Mint
Dried Cherry
Soy Sauce
Black Pepper
White Pepper
Red Currant
Cassis
Asian Spices
Roasted Meat
Raw Meat
Bacon

OAK DERIVED AROMAS & FLAVORS

Earthy
Ash
Mushroom
Shoe box
Wet cardboard
Musty
Leather
Herbaceous
Weedy
Dill
Mown hay
Menthol
Grass
Tobacco
Woody
Cedar
Sawdust
Pencil shavings
Sappy
Green
Pine
Tar
Resin
Astringent
Harsh
Chewy
Bitter
Angular
Tannic
Drying
Spicy
Clove
Cinnamon
Coconut
Vanilla

OFF-ODORS

Sulfur Dioxide
Rotten Egg (Hydrogen Sulfate) Acetic Acid
Wet Newspaper (Corky)
Mercaptan (Onion or Garlic) Diacetyl (Cheesy)
Dekkara (Horsy)
Burnt Perdicoccus (Metallic)
Wet Dog
Pickle Sauerkraut
Rubbery
Actetalydehyde (Oxydized Smell)
Ethyl Acetate

TOAST DERIVED AROMAS & FLAVORS

Sweet
Brown sugar
Bourbon
Cotton candy
Chocolate
Maple syrup
Butterscotch
Hot fudge
Caramel
Molasses
Honey
Toffee
Soy
Creamy
Vanilla
Cream soda
Marshmallow
Lactic
Butter
Yeasty
Popcorn
Baked bread
Bread stick
Cookie dough
Nutty
Hazelnut
Walnut
Almond
Peanut butter
Coconut
Roasted
Cedar
Graham cracker
Toasted bread
Coffee
Mocha
Cereal
Smoky
Barbecue
Grilled meats
Bacon
Sweet smoke
Burnt sugar
Spicy
Nutmeg
Cinnamon
Clove
Licorice
Anise