Notes
Notes in wine refer to the descriptive terms used to characterise the aromas, flavours, and sometimes the textural sensations perceived during wine tasting. They are a central tool in the evaluation of wine, forming part of both professional assessments and informal descriptions. The term may apply to individual sensory impressions such as “citrus” or “vanilla”, or to structured tasting notes that compile these descriptors into a coherent account of a wine’s qualities.[1]
Background
The practice of recording notes originates in the tradition of systematic sensory analysis, which developed as wine appreciation became more codified in the 20th century.[2] Earlier descriptions of wine, often found in historical texts, tended to be general or metaphorical, whereas modern tasting notes aim for precision and replicability. Notes are now widely used in wine education, trade, and communication, providing a shared vocabulary for describing complex sensory experiences.
Characteristics
Wine notes are usually divided into categories reflecting the source of perceived aromas and flavours:
- **Primary notes** – derived from the grape itself, such as fruit, floral, or herbal impressions.
- **Secondary notes** – associated with fermentation and winemaking, including yeasty or lactic characters.
- **Tertiary notes** – developed through ageing, often described as nutty, spicy, earthy, or oxidative.[3]
Descriptors can vary from widely recognised references such as “blackcurrant” or “vanilla” to more abstract terms that attempt to capture subtle impressions. Precision is valued in professional tasting, though cultural and linguistic differences influence how notes are expressed.[4]
Use in Wine Appreciation
Notes play a central role in professional tastings, competitions, and publications, allowing wines to be communicated and compared beyond immediate sensory experience. They are widely used in wine education, where students learn to identify and name aromas systematically. In commercial contexts, tasting notes serve as marketing tools, offering consumers an impression of what to expect from a wine.[5]
Criticism of tasting notes centres on their inherent subjectivity and the potential overuse of obscure or exaggerated descriptors. Some argue that complex or poetic notes may hinder rather than clarify understanding, while others stress their value as an accessible bridge between sensory perception and communication.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.
- ↑ Clarke, Wine Tasting, Mitchell Beazley, 2009, ISBN 978-1845335174.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.