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aromas & flavours

FLOWERS - FRUITS - VEGETABLES - HERBS & SPICES - NUTS, DAIRY & OTHER - NOTES

HERBAL, HERBACEOUS, RESINOUS & SPICY

ANISEED
Anis (F) Anis (G) Anice (I) Anís (S)
This spicy-herbal aroma can be found in wines of almost any style.
Anethole

BASIL
Basilic (F) Basilikum (G) Basilico (I) Albahaca (S)
Often found in wines from Provence, Spain and Italy.

BLACK PEPPER
Poivre noir (F) Schwarzer Pfeffer (G) Pepe nero (I) Pimienta negra (S)
Classic Syrah. Probably a pyrazine character plumped-up by grape ripeness. Various pyrazines?
See also
WHITE PEPPER

BLACKCURRANT LEAF
See CURRANT LEAF

CAMPHOR
Camphre (F) Kampfer (G) Canfora (I) Alcanfor (S)
Prematurely aged reds.
Vitispirane

CHIVE
Ciboulette (F) Schnittlauch (G) Erbe cipollina (I) Cebolleta (S)
A mercaptan fault.
4-Methylthiobutan-1-ol

CINNAMON
Cannelle (F) Zimt (G) Cannella (I) Canela (S)
Cinnamon notes can be found in both red (particularly Syrah and Cabernet Sauvignon) and white (Gewürztraminer, French Sauvignon Blanc) wines.
Cinnamaldehyde

CLOVE
Girofle (F) Nelke (G) Garfano (I) Clavo (S)
Often part of the spicy complexity imparted by toasted oak. Eugenol is found in cloves.
Eugenol, 4-vinylguaiacol

CURRANT LEAF
Feuille de groseille (F) Johannisbeer-blatt (G) Foglia del ribes (I) Hoja de la grosella (S)
High-vigour and/or underripeness, especially Cabernet Sauvignon, Sauvignon Blanc and Sémillon.
Mercaptopentan-2-one, various pyrazines

EUCALYPTUS
Eucalyptus (F) Eukalyptus (G) Eucalyptus (I) Eucalipto (S)
Supposedly found on Australian reds from grapes grown within the immediate vicinity of eucalyptus trees, but can be found on many New World reds, particularly California Cabernets.
Eucalyptol

FENNEL
Fenouil (F) Fenchel (G) Finocchio (I) Hinojo (S)
Found in many reds and whites. Anethole

GINGERBREAD
Pain d'épice (F) Lebkuchen (G) Pan di zenzero (I) Pan de jengibre (S)
Classic bottle-aged aroma of Gewürztraminer.

GRASSY
Herbeux (F) Grasig (G) Erbosa (I) Herbosa (S)
Combination of ripeness and a certain vigour in Sauvignon Blanc, Colombard etc.
Hexanedienol, cis-hexenal, various pyrazines

HERBACEOUS
Herbacé (F) Krautig (G) Erbaceo (I) Herbáceo (S)
Overt herbaceousness is a sign of underripeness or an over-vigorous canopy, although an understated herbaceousness can add an attractive dimension to some wines (Sauvignon Blanc, Colombard, Petit/Gros Manseng, Cabernet Sauvignon/Franc etc).
Various pyrazines

HERBAL
See specifically
BASIL, MINT, PEPPERMINT, TARRAGON

MINT
Menthe (F) Minze (G) Menta (I) Menta (S)
Many New World reds, particularly Napa Cabernet Sauvignon.
l-carvone

PEPPERMINT
Menthe poivrée (F) Pfefferminze (G) Menta piperita (I) Hierbabuena (S)
Stronger, hotter version of mint, peppermint is less common, but can be found in some Australian Shiraz.
Menthone, menthol, menthyl acetate

PEPPERY
See specifically
BLACK PEPPER, PEPPERY-HERBACEOUS, WHITE PEPPER

PEPPERY HERBACEOUS
Poivré-herbacé (F) Pfefferig-krautig (G) Pepato-erbaceo (I) Pimienta-herbácea (S)
A less severe form of stalky, this characteristic can be found in some whole-bunch fermented reds such as Pinot Noir and even Champagne.
Hexanol, hexenals, various pyrazines

PINE
Pin (F) Kiefer (G) Pino (I) Pino (S)
Pine resin added to Retsina.
a-pinene, a-terpineol, terpinolene

SPEARMINT
Menthe verte (F) Grüne Minze (G) Menta verde (I) Menta verde (S)
New World reds.
l-carvone; carvacrol

SPICY
Epicé (F) Würzig (G) Piccante (I) Picante (S)
Although a generic term, spicy is a very specific wine characteristic that is intensified by bottle-age, while tannins from the skins give the spice its hot, tactile impression on the finish. Principally Gewürztraminer, but also Pinot Gris. Eugenol is found in bay leaves, cloves and allspice.
Cinnamaldehyde, eugenol, 4-vinyl guaiacol, anethole, methyl salicylate, hexenals, various pyrazines and terpenes.
See specifically
CINNAMON, CLOVE, GINGERBREAD, SMOKY-SPICY

STALKY
Goût de rafle (F) Kammig (G) Sapore di picciolo (I) Entallecido (S)
A green, tannic-herbaceous dryness that can sometimes be mistaken for TCA.
Hexanol, hexenals

STEMMY
See
STALKY

TARRAGON
Estragon (F) Estragon (G) Estragone (I) Estragón (S)
Certain Provence wines.

TOMATO LEAF
Feuille de tomate (F) Tomatenblatt (G) Foglia del pomodoro (I) Hoja del tomate (S)
The distinctive aroma of deliberately oxidised Sauvignon Blanc juice prior to fermentation
2-isobutylthiazole

WHITE PEPPER
Poivre blanc (F) Weißer Pfeffer (G) Pepe bianco (I) Pimienta blanca (S)
The powdery-dry taste perception of white pepper is most famously found in top Grüner Veltliner from Austria's Wachau.

FLOWERS - FRUITS - VEGETABLES - HERBS & SPICES - NUTS, DAIRY & OTHER - NOTES