Wein.Erlebnis.Welt

Searching for Traces in the Aroma Vineyard

Tasting and enjoying wine always involve a search for traces of aromas that is really not difficult. That’s because everyone is familiar with the most important aromas and tastes that are contained in wines. However, we are unable to immediately discover and taste these; some hide themselves, others are fleeting or only appear after a certain amount of time. The reason for this is that wines continuously develop further and that alone makes them so exciting.

But with all that, we humans are well prepared to search for traces: Our collection of aromas exists from birth and, during the course of our lives, all fragrances and scents we experience are stored in our memory. The olfactory impressions from our childhood are especially intensive and emotionally linked with our experiences. Our memory is a veritable treasure chest and a proverbial fortune that we must rediscover.

You can discover the most important aromas that are found, above all, in Riesling and Spätburgunder wines in our aroma vineyard. You need to be a bit patient in order to recognize the fragrance and aroma substances of a wine and to recall them from your memory, but this can certainly be a very enjoyable experience. As with many things in life, practice makes perfect. That means: taste the wine, taste it again and taste it again and again. Of course, when tasting wine, you must not overdo it and must use common sense. Over the course of time, the ever new taste impressions and taste experiences will familiarize you with the wide diversity of and differences between wines while having fun at the same time.

It’s relatively easy to answer the question of why a Riesling wine tastes like apples or why a Spätburgunder wine has a fragrance of black currant.
The same chemical compounds that can be found in wine are also present in fruit and vegetables. 800 of these chemical compounds have been identified up to now. We recognize these compounds as fruit or vegetables because they have been correspondingly stored, defined and assigned in our olfactory brain.

However, the aromas in wine have different origins:

• Primary aromas come from the grape type, climate and soil.
• Secondary aromas are produced during fermentation.
• Tertiary aromas are generated during the ripening process and ageing.