Bouquet refers to the aromas that a wine develops during the fermentation process and ageing in oak barrels and bottles. The aromas created during fermentation and barrel ageing, also known as secondary aromas, can include fresh bread (created during contact with the lees), butter (obtained after the process of malolactic conversion), or vanilla and baking spices (derived from contact with toasted oak barrels). Tertiary aromas are the bouquet that wines develop with prolonged maturation in the bottle. White wines can smell of dried apricot, ginger, or orange marmalade, while reds can develop aromas of fig, tobacco, or dried leaves, among others.
If you like wines with a developed bouquet, these selections are for you! Cheers!
Author: Maytte Rivera
