Leather
Leather is a sensory descriptor used in wine tasting to denote aromas or flavours reminiscent of cured animal hide, saddle leather, or well-worn leather goods. It is most commonly associated with mature red wines and is generally classified as a tertiary aroma, developing through bottle ageing rather than originating directly from grapes or primary fermentation.[1]
Leather-like characters are typically perceived as savoury, dry, and complex, and are often discussed in relation to traditional, age-worthy wine styles rather than fresh, fruit-driven expressions.
Sensory terminology
In professional sensory analysis, the term leather may be applied at different descriptive levels:
- Aroma – orthonasal perception of leather-like smells prior to tasting.
- Flavour – retronasal perception integrating aroma with taste and mouthfeel during tasting.
- Note – an individual descriptive element within a broader aromatic or flavour profile.
Leather is most frequently cited as an aroma or note rather than a primary flavour, reflecting its volatile and aromatic nature rather than a taste sensation.[2]
Leather as an aroma
Leather aromas are typically associated with the slow chemical evolution of phenolic compounds during ageing. They often emerge alongside other tertiary characteristics such as dried fruit, tobacco, forest floor, and earthy notes.
These aromas are most evident in wines that have undergone:
- Extended bottle ageing
- Controlled oxidative development
- Traditional élevage, including time in neutral oak
Leather aromas are particularly characteristic of mature wines from varieties with high phenolic content, such as Nebbiolo, Sangiovese, Tempranillo, Cabernet Sauvignon, and Syrah.[3]
Leather as a flavour
When perceived as a flavour, leather contributes to the overall savoury impression of a wine rather than a discrete taste. It is often integrated with structural elements such as firm tannins, moderate acidity, and reduced primary fruit expression.
In this context, leather flavours are frequently described as:
- Dry
- Savoury
- Slightly animal
- Textural rather than sweet or fruity
These perceptions arise retronasally and are influenced by both aroma compounds and the tactile sensation of aged tannins.[4]
Leather as a tasting note
As a tasting note, leather serves as a shorthand descriptor indicating wine maturity and stylistic orientation. It is commonly qualified with terms such as old leather, saddle leather, or polished leather, each suggesting different degrees of ageing and refinement.
Within standardised tasting lexicons, leather is often grouped under categories such as:
- Animal
- Savoury
- Empyreumatic
- Ageing bouquet
Its presence is generally interpreted as a positive marker of complexity when balanced, though excessive animal or leathery notes may be viewed as faults if linked to microbial spoilage.[5]
Chemical origins
Leather-like aromas are not derived from a single compound but from the combined evolution of multiple chemical families, including:
- Polymerised tannins
- Oxidation products of phenolics
- Volatile compounds formed during slow oxygen exposure
The perception may also overlap with low-level animal or savoury compounds, which at controlled concentrations contribute positively to complexity but at higher levels may be associated with faults.[6]
Relationship to ageing and style
Leather is strongly associated with traditional wine styles that prioritise longevity and tertiary development. Wines designed for early consumption, emphasising primary fruit and minimal oxidation, rarely display leather characteristics.
Historically, leather notes were more common due to:
- Longer maturation before release
- Less reductive winemaking techniques
- Greater tolerance for oxidative development
In contemporary global markets, the presence of leather is often linked to classic Old World styles and is sometimes contrasted with modern, fruit-forward expressions.[7]
Cultural interpretation
Perception of leather aromas is culturally conditioned. In traditional European tasting contexts, leather is often valued as a sign of maturity and authenticity, while in other markets it may be perceived as challenging or austere.
This divergence reflects broader shifts in consumer preference, wine education, and stylistic expectation rather than inherent differences in wine quality.[8]
See also
References
- ↑ Jancis Robinson, Oxford Companion to Wine, Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.
- ↑ ISO 5492; Lawless & Heymann, Sensory Evaluation of Food, Springer, 2010, ISBN 9781441964878.
- ↑ Jancis Robinson, Jose Vouillamoz, Julia Harding, & 0 more, Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours, Ecco, 1 Nov. 2012. ISBN 9780062206367.
- ↑ PhD Jackson, Ronald S., Wine Science: Principles and Applications, Academic Press Inc, 14 April 2020. ISBN 9780128161180.
- ↑ Noble et al., “Wine aroma terminology”, American Journal of Enology and Viticulture.
- ↑ Ribéreau-Gayon et al., Handbook of Enology, Volume 2, Wiley, 2006, ISBN 9780470010396.
- ↑ Anderson & Pinilla, Wine Globalization, Cambridge University Press, 2018, ISBN 9781108445687.
- ↑ Charters, Wine and Society, Elsevier, 2006, ISBN 9780750669788.