Wine and beer aromas

Aromas such as sage, fennel, bay leaf, basil, lavender, oregano, noble resins, pine, incense and juniper.

Typically present in young wines. White wines evoke white flowers, while red wines recall red flowers. Common floral notes include acacia, hawthorn, rose, iris, geranium, orange blossom, honeysuckle, linden, violet, daffodil, jasmine, and broom.

Found in more complex or aged wines. Notes of dried fig, almond, hazelnut, walnut, coconut, dried plum, sultana, jam, and cooked fruit.

In white wines, flavours of white-fleshed fruits such as apricot, pineapple, banana, quince, citrus, and exotic fruits can be found. In red wines, flavours of red-fleshed fruits such as cherry, strawberry, currant, raspberry, blackberry, and plum are more prevalent.

Aromas derived from the wood in which the wine was aged. Notes of oak, acacia, and cigar box.

Typically found in complex wines. Notes of anise, cinnamon, clove, licorice, nutmeg, ginger, pepper, vanilla, and saffron.

Usually associated with wood aging. Smoky, burnt, cooked aromas, followed by hints of cocoa, coffee, roasted barley, chocolate, caramel, and almond.

Typical of some aromatic grape varieties. Notes of grass, fern, hay, limoncello, tomato leaf, sage, leaves, walnut husk, green pepper, mushrooms, truffles, moss, and humus.

Derived from the type of hops used and the presence of aromatic herbs added at the end of the brewing process. It can include aromas of juniper berries, dried blueberries, chamomile leaves, and more.

Common in many low-fermented beers such as Rauchbier, Schwarzbier, and Marzen, as well as some Scotch Ales or Strong Ales. It results from the roasting of malt, which can give the beer caramelized, toasted, or smoky aromas.

Typically found in India Pale Ales and Pilsners. It comes from a strong presence of hops, which manifest in aromas with bitter or even fruity aftertastes, depending on the type of hop used.