Bouquet

Aromas acquired during bottle aging. Also called tertiary aromas or tertiary notes, these derive from oxidation and other chemical reactions that take place over time. Classic notes of bottle bouquet include nut, honey, and sherry in white wines, and potpourri, tea, and balsamic in red wines.

« Back to Glossary Index
More from Meg Maker
A Conversation with Eleanor Léger of Eden Ciders
Eleanor Léger talks about natural cider making, cider terroir, and the state...
Read More
0 replies on “Bouquet”