A world at your nose. There is nothing like aromas and their abilitys to make a person, place or wine unforgettable.

From spices to the herbaceous, from ripe fruit and jam to leather: sommeliers and Wine-tasters recognize these amazing smells, that sometimes make you smile, and with a little education of the nose, we can pick-up on them too.
Sometimes descriptions of wines are pure poetry. You could listen to them for hours. And, I say as a women, using some charming but appropriate terms to describe a wine is a powerful weapon of seduction.

The aromas of wine.
Where do the aromas of wine come from?
The substances responsible for the perfumes are “volatile”, which evaporate from the liquid. These depend on the vine, winemaking and aging. They are chemical compounds, over 200, that the sommelier articulates in pleasing, poetic and understandable terms. So “cinnamic aldehyde” becomes “spiced with a hint of cinnamon.”
The scents reach the olfactory nerve directly through the nose but also retro-nasally, passing from the throat. To understand how this pathway is important to just do a little experiment. Put a teaspoon of sugar in a glass with a little bit of cinnamon. Keep your nose blocked and eat. You only taste the sweetness. Unplug your nose and eat: now taste the sugar and cinnamon.

Aromas: primary, secondary, tertiary.
The aromas of the wine are divided into three categories. The primary, known as varietal, depends on the vine. The secondary aromas are released during fermentation and are usually fresh and fragrant, like flowers, fruits and vegetables. In white wine you can taste the fruits and white flowers, from apples to elderberry. In red wine, fruits and red flowers, from undergrowth to roses. The tertiary is derived from maturation and aging. These are the most advanced and complex substances, like spices, toasted notes, animals and ethers, like enamel.

The Aroma of #barberadAsti
In #barberadAsti we find aromas of vinous (the smell that you feel in the cellar during fermentation), purple floral, spices, fruity black cherry and plum. To taste them you have to train your memory and taste. The best advice is to smell everything: fruits, vegetables, spices and herbs. Your nose will be able to remember more and it will make each experience even more entertaining.

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