Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 69

It is perhaps convenient if we consider here the topic of aroma types and development before that of aroma characteristics. However, when making a tasting note, the aroma characteristics might be noted first. Development is assessing, on the nose, the state of maturity of the wine. Wines have a lifespan that depends on many factors, and maturity should not be confused with age. Generally speaking, the higher the quality of the wine, the longer is the lifespan. The finest quality reds including, by way of examples, cru classés from Bordeaux, classic wines from the Rhône Valley, Toscana's Brunello di Montalcino and Piemonte's Barolo may require 10 years or more even to begin to approach their peak. Conversely, a simple branded Bordeaux or Côtes du Rhône or Chianti may be past its best at the age of three or four years.

To understand the concept of nose development, we need to consider the basic types and sources of wine aromas. These are classified into three main groups.

 Primary;

 Secondary;

 Tertiary.