Riesling - Aroma origins

Aromas in wine have various origins. For one thing there are the typical aromas from the grapes of each variety that are always found in the wine in a more or less intense and modified form.

Other aromas arise during fermentation and are dependent upon the types of yeasts used - wild yeasts or cultured yeasts - and upon the fermentation temperature.

Finally aromas arise during ripening and the age of any particular Riesling. In order forus to be able to detect these aromas, the molecules need to be so small that they can evaporate. They should not be too easily soluble in water, since they would then hardly pass into the top of the wineglass and thus remain odorless like sugar or acid.

There is no absolute standard of how a fruit or a wine should always smell or to which a judgment could be geared: Each person has an individual ability to perceive, and this is why the same wine or the same fruit can be variously perceived by different individuals.

Each of us can nevertheless imagine something by the smell of an apple, the fragrance of a rose or the aroma of honey, and by thus referring to wellknown odors, we facilitate communication about the diversity of Riesling.

On the following pages, we shall introduce to you the most important aromas which contribute in varying intensity to the olfactory make-up of Rieslings from all around the world.

Text: From the book "Riesling". By courtesy of HALLWAG-Verlag.

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