23. Understanding Primary, Secondary, and Tertiary Aromas & Flavors

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Episode Description

In this episode of Wine Educate, host Joanne Close explores the essential primary, secondary, and tertiary aromas and flavors in wine. Identifying and categorizing these aromas is a crucial skill for WSET Level 3 students, as they play a key role in tasting notes and determining a wine’s development.

Joanne breaks down how these aromas are classified, why they matter for the Systematic Approach to Tasting (SAT), and common student struggles when learning to differentiate them. She also shares practical study tips and wine examples to help students sharpen their tasting skills.

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What’s in This Episode? 1. WSET Level 3 Bootcamp Update

• Joanne is wrapping up her Level 3 Bootcamp and heading back home.

• If you’re interested in future bootcamps or wine trips, subscribe to the newsletter for updates.

2. Why Understanding Aromas & Flavors Matters

• Primary, secondary, and tertiary aromas and flavors are crucial for describing wines accurately.

• In WSET Level 3, identifying tertiary aromas (or the lack of them) determines whether a wine is youthful or developing.

• Wines can have different combinations of these aromas—some may be all primary, while others may show secondary and tertiary characteristics.

3. Primary Aromas & Flavors

• Source: Directly from the grape variety and fermentation process.

• Categories:

• Floral: Elderflower, violet, rose, chamomile

• Herbaceous: Grass, green bell pepper, asparagus

• Fruit: Citrus, red fruit, black fruit, tropical, dried

• Spice: Black pepper

• Examples:

• Sauvignon Blanc: Gooseberry, passion fruit, elderflower

• Cabernet Sauvignon (unoaked): Black currant, green bell pepper, mint

• Syrah (unoaked): Blackberry, black pepper, violet

4. Secondary Aromas & Flavors

• Source: Derived from fermentation and maturation choices (winemaking techniques).

• Key Influences:

• Lees Contact: Biscuit, bread, dough, brioche, yogurt

• Malolactic Conversion (MLF): Butter, butterscotch, cream

• Oak Aging: Vanilla, coconut, smoke, toast, clove, cedar, coffee, chocolate

• Examples:

• Champagne: Strong lees influence due to extended time on lees.

• Oaked Chardonnay: MLF (butter) + Lees influence (biscuit, brioche) + Oak (vanilla, toast, baking spice)

• Grand Cru Classé Bordeaux: Clear oak influence (cedar, tobacco, vanilla, spice)

5. Tertiary Aromas & Flavors

• Source: Develop due to bottle aging or oxidation in oak.

• Types of Aging:

• Oxidative Maturation (oak aging): Walnut, coffee, caramel

• Bottle Aging (anaerobic development): Leather, mushroom, tobacco, petrol, honey

• Examples:

• Aged Riesling: Petrol, honey, dried apricot

• Aged Bordeaux: Cedar, tobacco, earth

• Vintage Port: Dried fruit, fig, nutty aromas

6. Common Student Struggles & Tips

• Practice is key—many students struggle because they are not used to focusing on aromas in daily life.

• Use your SAT card—but be specific! Writing “citrus” won’t earn points; list lemon, lime, or grapefruit instead.

• Tertiary aromas can be tricky—some honey aromas in botrytized wines (e.g., Sauternes, Tokaji) are primary, not tertiary.

• Dried fruit can be primary or tertiary—depends on how the wine was made (e.g., Amarone uses dried grapes but is still youthful).

• Group tasting is essential—try tasting older wines together to identify tertiary characteristics.

Final Thoughts & Study Tips

• Calibrate your palate—practice with study groups and compare tasting notes.

• Don't rush—building aroma recognition takes time and repetition.

• Subscribe to the newsletter for updates on classes and wine trips.

Connect with Wine Educate

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Thanks for listening. See you next time.