There are three major flavor categories: primary, secondary, and tertiary notes.
Primary
Primary notes are the aromas and flavors immediately present after the grapes are fermented. The fresh fruit, herbs and flower notes will be more prominent in a “younger” wine, and fade as a wine ages.
Secondary
Secondary notes are the aromas and flavors that are present following specific wine-making processes, i.e. Malolactic Conversion/Fermentation (MLF) which converts the grape’s harsh malic acids into soft lactic acids. A “buttery” Chardonnay will display notes of bread, cream an cheese after MLF. Wines that spend time in oak may display additional flavors of spice, chocolate, cedar, etc. due to the influence of the wood. New oak barrels will have a stronger oak impact than reused or old barrels. An oaked Pinot Noir may taste heavier, spicier, or complex than one that spends no time in oak
Tertiary
A small percentage of wines have the ability to age and develop even more interesting characteristics over an extended period of time. As wine ages in the bottle, the primary and fresh fruit aromas and flavors are replaced by “tertiary” characteristics. Wines that experienced deliberate oxidation (i.e. barrel-aged wines that are exposed to small amounts of oxygen over time), will develop sweet notes of chocolate, spices, coffee, butterscotch, etc.
Bottle-aged red and white wines will begin to display more “earthy” or dried notes. For example, white wines may display petroleum or kerosene notes, and red wines may taste of leather and game.
White Wine Aromas & Flavors
White wines range from green and citrusy fruit flavors (lemon, lime, and green apple) to stone-fruity and tropical notes (peach, apricot, pineapple, and mango). Some add floral and perfumed aromas like honeysuckle, jasmine, and white blossom. Others bring complexity with earthy, creamy, buttery or toasty notes.
Green Fruit: apple, pear, gooseberry, quince
Citrus Fruit: lemon, lime, orange, grapefruit
Stone Fruit: peach, apricot, nectarine
Tropical Fruit: pineapple, mango, melon
Floral: orange blossom, jasmine, rose
Earth: bell pepper, salt, minerals
Rich & Creamy: bread, butter, nuts, honey
Red Wine Aromas & Flavors
Red wines range from bright red fruits (cherry, cranberry, strawberry) to dark black fruits (blueberry, blackberry, black plum). Some bring cooked or dried fruit vibes (fig, raisin, jam), or earth and pepper. Add oak, oxidation and age and you’ll have an array of complex flavors like vanilla, cedar, mocha, chocolate or leather. Red wines can be youthful, simple, intense or complex.
Red Fruit: cherry, strawberry, raspberry, plum
Black Fruit: blueberry, blackberry, black plum
Cook/Dried Fruit: prunes, jam, licorice, pie
Oak: coconut, cloves, cedar, spice, vanilla
Floral/Earth: rose, pepper, mushroom, herb
Oxidized: nuts, coffee, toffee, chocolate
Other: candy, bubblegum, cotton candy
