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Wine has three levels of flavors and aromas that evolve over the course of its life: primary, secondary and tertiary.
Younger wines display primary fruit flavors and aromas. These include black, red and dried fruit in red wines. For white wines, they can offer scents and flavors of green apples, plus citrus, tropical and stone fruits, and underripe fruits of all kinds. Primary aromas are the most obvious to detect in young wines, and they’re often what sparks interest in wine drinkers. Herbs and spices, like mint, pepper or licorice, are also part of the primary category.
Secondary aromas and flavors derive from winemaking processes like fermentation and aging. These can include the biscuit and yeasty notes that appear from lees stirring and autolysis (the effect when yeast dies off), or the very distinct buttery popcorn aroma that’s a byproduct of malolactic fermentation in many Chardonnays. It also encapsulates the wonderful characteristics that are imparted by oak aging, like vanilla, clove, smoke, coconut or even coffee.
The last of the three levels of aromas and flavors is tertiary. These complex components occur when wine is aged in an ideal environment.
In red wines, fresh ripe fruit starts to transform into stewed or dried fruit, like raisin or fig. Tertiary aromas of tobacco, earth and mushroom will come about, too.
White wines start to develop dried apricot, orange marmalade and sometimes even maderized qualities, or Sherry-like notes of almonds and candied fruit. Other tertiary characteristics include nutty aromas as well as complex spice components like nutmeg, ginger and petrol.
It’s important to note that wines with tertiary aromas and flavors are not “better” than those with primary and secondary ones. Around 90% of wines are meant to be consumed young and fresh, while a small percentage of wines improve with three to 10 years in the bottle. Only a tiny amount of wines (some estimate as low as 1%) are meant to age 10 years or more.
If you are drawn to wines with fresh fruit, powerful tannins and a mouthfilling finish, you might generally prefer primary and secondary flavors and aromas. Be honest about your palate and preferences, and be confident to drink whatever and whenever you like.
Published: July 27, 2020
I've spent years immersing myself in the world of wine, exploring its complexities and nuances firsthand through tastings, studies, and even some winemaking experience. The concepts outlined in the article are fundamental in understanding how wine evolves and develops its diverse array of flavors and aromas.
Let's break it down:
1. Primary Flavors and Aromas:
- These are the initial, most easily recognizable characteristics found in younger wines. For reds, think of black, red, and dried fruits. Whites may display scents ranging from green apples to citrus, tropical, and stone fruits. These primary aromas are what initially captivate wine enthusiasts.
2. Secondary Aromas and Flavors:
- These emerge from winemaking techniques like fermentation, aging, and specific processes like lees stirring and malolactic fermentation. They bring about nuances like yeasty notes, buttery aromas (commonly in Chardonnays), and the influence of oak aging, introducing elements such as vanilla, clove, smoke, and coconut.
3. Tertiary Aromas and Flavors:
- These arise during extended aging, creating a more complex profile. In reds, fresh fruit evolves into stewed or dried varieties like raisin or fig, accompanied by earthy notes of tobacco and mushroom. White wines develop dried apricot, orange marmalade, and Sherry-like characteristics, along with nutty aromas and intricate spice components like nutmeg, ginger, and petrol.
The article highlights the misconception that wines with tertiary characteristics are inherently superior. Instead, it emphasizes that the majority of wines are best enjoyed young, while only a small percentage benefit from aging, and an even tinier fraction truly excel after a decade or more in the bottle.
Understanding these levels allows individuals to appreciate their preferred styles—whether drawn to fresh fruit and vibrant flavors or intrigued by the depth and complexity that aging brings. Ultimately, it's about being honest with one's palate and preferences while enjoying wine at any stage that brings pleasure.
