What do sommeliers smell in the wine

When it comes to wine tasting, sommeliers are the experts who can identify and appreciate the intricate flavors and aromas present in a glass of wine. These highly trained wine professionals possess an acute sense of smell, allowing them to discern the various scents and notes that define a wine’s character. But what exactly do sommeliers smell in the wine that sets them apart from the average wine drinker? Let’s delve into the fascinating world of sommeliers and their sense of smell.

First and foremost, sommeliers are trained to detect the primary aromas in wine. These aromas can range from fruity to floral, vegetal to spicy. By smelling the wine, sommeliers can identify the dominant scent that defines the wine’s bouquet. For example, a red wine might have primary aromas of ripe blackberries, cherries, or plums, while a white wine might showcase notes of citrus fruits, apples, or tropical fruits. These primary aromas provide the initial impression of the wine’s character.

Beyond the primary aromas, sommeliers have the ability to detect secondary aromas in the wine. These aromas are often derived from the winemaking process itself. They can include scents of oak, such as vanilla or cedar, resulting from aging the wine in oak barrels. Other secondary aromas may arise from fermentation, such as yeast or bread-like smells. Sommeliers can discern these secondary aromas and use them to evaluate the quality and age-worthiness of a wine.

The tertiary aromas found in wine are a result of bottle aging. As a wine matures over time, it develops complex and refined aromas known as tertiary aromas. These aromas can range from nutty and spicy to earthy and leathery. Sommeliers are trained to recognize these delicate scents that indicate a wine’s maturity and potential for aging. It takes experience and expertise to identify these subtle notes that add depth and complexity to a wine.

While the aromas themselves are essential, sommeliers also pay attention to the intensity and balance of the scents in a wine. A finely crafted wine will have a harmonious blend of aromas that complement each other, creating a cohesive and pleasurable experience. Sommeliers can detect if a wine’s aromas are overpowering or subdued, and whether they are in harmony with the wine’s other sensory components, such as its taste and texture.

To sharpen their sense of smell, sommeliers engage in regular practice and olfactory exercises. They may use scent kits containing specific aromas commonly found in wines, such as blackcurrant or green bell pepper, to train their noses. Additionally, sommeliers often rely on memory and mental associations to help them identify the aromas present in a given wine. Their ability to recall and recognize scents is a testament to their dedication and passion for the craft.

In conclusion, sommeliers possess a remarkable sense of smell that allows them to unravel the secrets of a wine’s aromas. From primary to tertiary aromas, they can pinpoint and describe the scents that define a wine’s character and quality. Through training, practice, and experience, these wine professionals elevate the enjoyment of wine for both themselves and those fortunate enough to taste alongside them. So, the next time you raise a glass of wine, take a moment to appreciate the intricate aromas that a sommelier would undoubtedly detect.