Are the descriptions of wine biased toward the descriptions of the wine’s aromas? Some would say yes and some, no. Aromas are one of the great delights of wine. They can vary and present much excitement with every new bottle. What would wine be if it had little variation in aromas?
But because of this significant attraction, aromas are the selling point for lots of buyers. Hence, the aromas are emphasized and sales focus on them. Perhaps the competition for aromas is the point system, which can outdo the effect of aromas and secure a sale quickly. That’s a pity since aromas are what you experience, not a number.
Most wine lovers want expressive and intense aromas. But that is unfair. Some grapes have a low aromatic profile, yet they are classic grapes. Intensity of aroma is not everything. Again, some aromas are so well married to each other that they create an impression that is difficult to discern. A new and attractive aroma is created and only when on the palate can it for the first time be discerned as showing fruit or oak. It is also a complex aroma and can be one of the most exciting experiences.
The number of aromas is not an indication of quality in itself. Aromas feed the emotional response more than other elements. Smoothness and balance is a strong second. Seek to develop a sensitivity to the various aromas of both fruit and oak and the aromas that result from a blend of the two plus the effects of fermentation. We all love those aromas and the more you learn about them, the better taster you will become.
What wine will you explore next? What will you experience of the wine’s aromas?