Flavour
Flavour in the context of wine refers to the combined sensory impression created by taste and aroma during consumption. It encompasses both the primary components perceived on the palate and the volatile compounds detected retronasally, making it a central concept in wine tasting.[1]
Background
Flavour is distinct from taste and aroma, though the three are closely interrelated. Taste describes sensations perceived on the tongue, such as sweetness and acidity, while aroma refers to smells detected by the nose. Flavour emerges when these elements combine during drinking, particularly through retronasal olfaction, which allows aromatic compounds to be perceived internally.[2] Historically, the assessment of flavour has been central to the classification and evaluation of wines, forming part of the professional vocabulary of sommeliers and wine judges.
Characteristics
Wine flavour arises from the interaction of basic tastes and aromatic compounds. Sweetness, acidity, bitterness, saltiness and umami contribute to the palate structure, while esters, phenols, and volatile acids deliver aromatic complexity.[3]
Flavour is influenced by factors such as terroir, grape variety, fermentation conditions, and ageing practices. For example, wines matured in oak barrels may exhibit flavours of vanilla or spice, while bottle age can develop notes of leather (note) or dried fruit (note). The perception of flavour can also shift depending on serving temperature, glassware, and accompanying food.
Use in wine evaluation
Describing flavour is a central practice in professional wine evaluation. Standardised vocabularies often divide descriptors into categories such as fruit, floral, spice, vegetal, and mineral.[4] For example, a Riesling might show citrus or petrol-like flavours, while a Syrah could reveal pepper or dark fruit notes.
Flavour is also an indicator of balance and quality. The integration of tastes and aromas can reflect both vineyard conditions and winemaking decisions. Ageing plays a major role: young wines tend to emphasise fresh fruit flavours, while matured wines may develop tertiary characteristics like tobacco, earth, or mushroom.
Although widely used, flavour descriptions retain a degree of subjectivity. Cultural background, experience, and individual physiology all influence perception, making consensus a challenge in professional tasting.
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.