As you sit down to quaff a glass of wine after work, do you ever pause to notice the faint aroma of boxwood, violets or paraffin? Your perception of wine flavour mainly involves four of the five senses - vision, touch, taste and smell. And it is our nose that gives the greatest contribution to the flavour by detecting the aroma of hundreds of volatile chemical compounds in the wine. The compounds responsible for the smells above are - at low concentrations - typically present in popular grape varieties such as Sauvignon blanc, Pinot noir and Riesling.
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