Tertiary Aromas And Flavors

Question 1

Tertiary

Answer 1

TERTIARY
These aromas and flavours develop as the wine ages, either in the bottle or in oak. They include dried fruit, earth, and spice notes.

Question 2

Fruit Development (White)

Answer 2

FRUIT DEVELOPMENT (WHITE)
Dried apricot, Marmalade, Dried apple, Dried banana.

Question 3

Fruit Development (Red)

Answer 3

FRUIT DEVELOPMENT (RED)
Fig, Prune, Tar, Dried blackberry, Dried cranberry, Cooked blackberry, Cooked red plum.

Question 4

Oxidation

Answer 4

OXIDATION
Almond, Hazelnut, Toffee, Caramel.

Question 5

Bottle Age (White)

Answer 5

BOTTLE AGE (WHITE)
Petrol, Kerosene, Honey, Toast, Nutty, Mushroom, Hay.

Question 6

Bottle Age (Red)

Answer 6

BOTTLE AGE (RED)
Leather, Forest floor, Earth, Mushroom, Game, Tobacco, Vegetal, Wet leaves, Savory, Meaty, Farmyard.

Question 7

Tertiary Aromas and Flavours Key Question

Answer 7

Do the flavors show deliberate oxidation, fruit development, or bottle age?