Floral (note)
Floral (note) refers to an aromatic impression in wine reminiscent of flowers, commonly used in wine tasting to describe delicate, perfumed scents. It is part of the wider sensory vocabulary of wine notes and is often associated with freshness, youth, and grape typicity.[1]
Background and Definition
The use of floral descriptors in wine appreciation has long been recognised, particularly in European tasting traditions, where such terms helped distinguish aromatic varieties from more neutral grapes.[2] Floral notes may suggest freshness or refinement, though their perception can be subjective and influenced by cultural and linguistic context.[3]
Chemical Basis
Floral aromas in wine arise primarily from volatile compounds such as **monoterpenes** (notably linalool, geraniol, and nerol), as well as certain esters formed during fermentation.[4] These compounds are particularly concentrated in aromatic grape varieties like Muscat, Gewürztraminer, and Viognier. Ageing may diminish floral intensity, as the compounds responsible tend to be less stable than those linked to fruity or spicy notes.
Occurrence in Wine
Floral notes are most prominent in white wines, especially from aromatic varieties. Muscat wines often display rose, orange blossom, and elderflower characteristics, while Gewürztraminer is marked by rose and lychee aromas. Viognier is frequently associated with violet and honeysuckle.
In red wines, floral descriptors are less common but can include violet in young Syrah from the Northern Rhône, or rose in some Nebbiolo-based wines such as Barolo. The expression of floral notes depends strongly on grape variety, terroir, and winemaking choices.
Role in Wine Tasting
For tasters, floral notes contribute to perceptions of elegance and complexity. They can provide a useful marker of grape typicity, especially in blind tasting contexts. However, their expression can be fleeting, and they are often masked by oak maturation, high alcohol, or extended bottle ageing.[5]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015 (entry: aroma; floral). ISBN 978-0198705383.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, p. 90. ISBN 978-0471113768.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, p. 213. ISBN 978-0128025444.
- ↑ Etiévant, Le goût et l’odorat, Éditions Quae, 1991, p. 145. ISBN 978-2852067661.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, pp. 94–96. ISBN 978-0471113768.