American Oak

American oak adds roasted aromas, strong vanilla, and strong spice notes to the wine.

Other Oak Flavors

Oak treatment can also add flavors of wood, smoke, spices, sweetness and even dill:

Tertiary Aromas

Wine develops aromas during maturation and aging. These aromas are known as tertiary aromas.

They can be a result of:

• Oxidative Aging
• Reductive Aging

Oxidative aging and reductive aging are two different processes that occur during the maturation and aging of wine, and they have distinct effects on the wine's flavor, aroma, and profile.

Oxidative Aging

Oxidative aging occurs when wine is exposed to oxygen over time. This process typically happens in barrels or other containers that allow a small amount of oxygen to permeate.

The wine may become rounder and softer, with tannins becoming smoother in red wines.

Wine aged for a long period in barrels, develops coffee, toffee, chocolate and caramel aromas.

With deliberate exposure to air, wines can develop complex aromas such as nuts (hazelnut, almond) and sweetness (caramel, chocolate).

Almond

Hazelnut

Walnut

Coffee

Caramel

Toffee

Marzipan

Chocolate

Fruit Development

The primary fruit aromas will also evolve with maturation.

Red wines can develop aromas of prune, raisin or fig. Some animal scents like leather, game and meaty aromas can also develop with age.

White wines can develop aromas of dried apricot, orange marmalade or candied fruits. Some confectionery aromas may also develop such as honey, cake or praline.

With maturation, white wines can develop complex aromas such as marmelade and dried fruit.

With maturation, red wines can develop complex aromas such as figs, prunes, cooked and dried berries.

Reductive Aging

Reductive aging occurs in the absence of oxygen. This process usually happens in stainless steel tanks, sealed containers, or bottles where the wine is protected from air.

Bottle Aging White Wine

With bottle aging, white wines can develop complex aromas such as cinnamon, honey and baked apple.

Honey flavors can be found in ripe Chenin Blanc and in ripe Riesling (Auslese, Spätlese), and in many other dessert wines like Tokaji.

Ginger flavors can be found in some full-bodied aromatic white wines like Viognier and Gewürztraminer.

Petrol or Kerosene flavors are typically found in aged Riesling.

Bottle Aging Red Wine

Aged wines will lose many primary aromas and develop new aromas of of maturation.

With bottle aging, red wines can develop complex aromas such as forest floor, mushroom, leather and tobacco.

Tobacco notes from bottle aging are typically found in Cabernet Sauvignon, Châteauneuf-du-Pape, and Nebbiolo wines, like Barolo and Barbaresco.

Meat aromas can be found in full-bodied red wines like Bordeaux, Syrah, and Shiraz.

Game or hung meat aromas can be found in fruit-driven wines like Pinot Noir, Barbera, and Rioja.

Aromas of smoked meat can be found in Syrah from Rhône North, and in South African Pinotage.

Mushroom aromas can appear in aged Pinot Noir, Rioja Reserva, Barolo, and Barbaresco.

Leather aromas can be found in Barbera, Pinot Noir, Malbec, Merlot, Syrah, and Cabernet Sauvignon.

Good Leather aromas are caused by tannins, and can be described as new saddle, new bag, and new gloves.

Bad leather aromas are caused by fungus and can be described as sweaty boots, and wet dog.

Examples of Tertiary Aromas in Wine

• Bordeaux reds often exhibit secondary flavors of cedar, tobacco, and vanilla from oak maturation.

• Pinot Noir from Burgundy may show earthy, mushroomy secondary notes along with subtle oak influences.

• Bordeaux, Barolo, and Rioja often exhibit significant tertiary development with flavors of dried fruit, leather, and earthy notes.

• Riesling and Chardonnay can develop honeyed, nutty, and toasty characteristics over time.

• Oaked Chardonnay can develop rich, vanilla, buttery, and toasty secondary characteristics.

• Chenin Blanc from regions like Vouvray, can show honeyed, nutty secondary notes from aging.

• Champagne and other sparkling wines often have pronounced autolytic aromas like brioche, toast, and nuts due to extended aging on the lees.

• Sherry, Port, and Madeira are known for their intense tertiary flavors due to extended aging.