Bouquet

Bouquet is a term used by tasters to describe the aromas in wine. This term is sometimes also referred to as bouquet.

Bouquet breakdown:

• Primary bouquet: Aromas that are present in fully ripe grapes.
• Secondary bouquet: Aromas that develop during the wine-making process.
• Tertiary bouquet: Aromas that develop during wine aging and cellaring.

The term "bouquet" is most accurately used for bottled wine, while "aroma" is more appropriate for scents in grapes. However, these terms are often used interchangeably in practice.

Older wines usually lose their primary aromas, but in quality mature wines, these aromas can become even more pronounced during aging.

Ideal temperature for perceiving aromas:

Red wine: 18-20°C
White wine: 12-14°C