Fruit aromas in wine

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Many wines exhibit fruit smells. The following is a list of some of the fruit aromas that can be found in wines.

APPLE
Found in many fresh, young white wines.

APRICOT
Classic varietal character of Viognier, but also found in Riesling, Champagne and others.

BANANA
Often found in cool-fermented whites and red wines that have undergone carbonic maceration (e.g., Beaujolais Nouveau). In Alsace wines it is the precursor to bottle-aged spiciness.

BLACKBERRY
Ripe Pinot Noir.

BLUEBERRY
A soft, perfumed aroma.

CHERRY
Classic cool-climate Pinot Noir.

CITRUS
Often found in fresh, young whie wines

CRANBERRY
This flavor can sometimes be found in cool climate Syrah and New World Merlot.

FIG
Some mature wine wines possess this aroma

GOOSEBERRY
A classic character of Marlborough, New Zealand Sauvignon Blanc.

GRAPEFRUIT
Found in Gewürztraminer, Scheurebe and sometimes Chardonnay.

GREEN APPLE
Unripeness, usually in taste, as opposed to the pithy yet ripe fruit aroma of a Granny
Smith apple.

LEMON
Suggests a simple commercial quality unless part of a more complex aroma, such as citrus fruit or lemony-oak.

LIME
Softer, finer and more complex that lemon, found in Australian Riesling and Sémillon.

LYCHEE
Part of Gewürztraminer’s varietal aroma, between the rose petal and spice.

MANDARIN
Softer than orange, mandarin suggests more complexity and finesse in Muscat or Riesling.

MELON
Melon with tropical fruits can be part of warm climate Chardonnay character, but with apple and pear will simply be an amylic aroma.

MUSCAT
The fresh, grapy aroma of the Muscat grape is an aromatic characteristic that can be found
in wines other than those made from the Muscat itself.

ORANGE
Many white wines, particularly Muscat and Riesling. Fortifieds.

PASSION FRUIT
New world Sauvignon Blanc.

PEACH
Ripe Riesling as typified by Rheingau and New World Chardonnay.

PEAR
Also known as “Banana Oil” or “Pear Oil”, is characteristic of cool-fermented whites and red wines that have undergone carbonic maceration (e.g., Beaujolais Nouveau).

PINEAPPLE
Often found in New World Chardonnay. Can be an indication of some botrytised grapes.

PLUM
Mostly confined to red wines, particularly Cabernet Sauvignon and/or Syrah.

PRUNE
Italian reds.

QUINCE
A classic reductive aroma.

RAISIN
Fortified wines, particularly Muscat. Raisined grapes!

RASPBERRY
Herbaceous yet fruity, raspberry is classic youthful cool-climate Syrah. Also found in Pinot
Noir (slightly warmer climate than cherry). In other varieties it may indicate an over-vigorous canopy.

REDCURRANT
Youthful Pinot Noir, probably cool-climate.

RHUBARB
Some yeasts tend to produce a rhubarb-like fruitiness, particularly in wines that have undergone carbonic maceration.

STEWED APPLE
More distinctive than the simple apple aroma.

STRAWBERRY
Classic ripe Pinot Noir.

SUMMER FRUITS
Either more complex or less distinct medley of raspberry, strawberry, blackberry, blackcurrant.

TOMATO
A ripe tomato taste can by found in some white (Sylvaner) and red (Merlot, Pinot Noir and various Italian) wines.

TROPICAL FRUIT
Usually New World whites, particularly Chardonnay, but can be found in Old World wines, even Champagne (from Sézanne).

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