Primary aromas
/ˈpraɪˌmɛri əˈroʊməz/
Primary aromas are the smells in wine that come directly from the grape variety and its initial fermentation, before any influence from oak aging or long bottle age. They typically include fresh fruit, floral, herbal, and some spicy notes that express the wine’s youthful, grape-derived character.
Examples
- A young New Zealand Sauvignon Blanc showing primary aromas of passionfruit, grapefruit, gooseberry, and cut grass.
- An unoaked Beaujolais with vivid primary aromas of strawberry, raspberry, red cherry, and banana-like notes from its fermentation.
- A dry Mosel Riesling displaying primary aromas of lime, green apple, white peach, and white flowers before any strong aged (tertiary) notes appear.
Etymology
The expression "primary aromas" is a modern technical term from wine education and sensory science, modeled on the French *arômes primaires* or *arômes variétaux*. "Primary" comes from Late Latin *primarius* ("of the first rank, principal"), from Latin *primus* ("first"), reflecting that these are the first and fundamental category of wine aromas, originating in the grape and its earliest fermentation. "Aromas" derives from Latin *arōma* (via French *arôme*), from Ancient Greek ἄρωμα (*arōma*), meaning "spice" or "fragrant substance"; in oenology it often refers to grape- and youth-related smells, in contrast with the more age-associated term "bouquet."