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Wine Aroma Wheel

The aroma wheel is one of the most useful tools for learning to taste wine. It organizes the aromas you might find in a glass into categories, from broad (fruity, floral, earthy) to specific (strawberry, violet, wet stone). Click any section to explore the aromas, learn which grapes produce them, and build your tasting vocabulary.

Explore by category

///Truffle

Truffle

Earthy, luxurious truffle note from extended aging. Adds sophistication and rarity. Found in premium aged wines.

More Complex aromas

Common in

Pinot Noir›

Where you'll find it

Aged Aglianico in Campania
Aged Nebbiolo in Piedmont and Lombardy
Aged Sangiovese in Tuscany, Emilia-Romagna and Umbria

Complete Aroma Reference

Red Fruit

Berry

Raspberry, Red Cherry, Pomegranate, Red Currant, Strawberry

Dried

Cranberry, Dried Cherry, Rose Hip

Stone

Cherry, Sour Cherry

Dark Fruit

Berry

Blackberry, Blackcurrant, Blueberry

Dried

Fig, Prune, Raisin

Stone

Black Cherry, Damson, Plum

Dried Fruit

Cooked

Compote, Cooked Berries, Marmalade

Dried

Date, Dried Fig

Stewed

Jammy, Preserved, Stewed Plum

Tree Fruit

Citrus

Grapefruit, Lemon, Lime, Orange Peel, Orange Zest

Crisp

Green Apple, Pear, Quince

Ripe

Apricot, Golden Apple, Nectarine, Peach, White Peach

Tropical Fruit

Dried

Banana, Coconut, Dried Mango

Fresh

Mango, Papaya, Pineapple

Rich

Guava, Lychee, Passion Fruit

Floral

Exotic

Geranium, Iris, Jasmine

Light

Acacia, Blossom, Elderflower, Honeysuckle, Orange Blossom

Rich

Lavender, Peony, Rose, Violet

Vegetal

Green

Grass, Green Tea, Hay

Herbal

Eucalyptus, Mint, Thyme

Savory

Asparagus, Bell Pepper, Green Bell Pepper, Olive, Tomato Leaf

Herbal

Aromatic

Basil, Bay Leaf, Garrigue, Oregano, Rosemary, Sage

Light

Dill, Parsley

Medicinal

Anise, Pine

Earth & Spice

Earth

Clay, Forest Floor, Mushroom, Slate, Wet Earth

Mineral

Chalk, Flint, Salt, Smoke, Wet Stone

Spice

Black Pepper, Cinnamon, Clove, Ginger, Liquorice, Nutmeg, White Pepper

Oak

Wood

Cedar, Oak, Sandalwood, Vanilla

Toast

Chocolate, Coffee, Dark Chocolate

Aging

Mature

Leather, Tobacco, Dried Leaves

Complex

Game, Truffle, Cigar Box

Nutty

Roasted

Almond, Hazelnut, Walnut

Toasted

Biscuit, Bread Crust, Bread Dough, Brioche, Caramelized, Toast

Warm

Chestnut, Cocoa

Caramel

Brown Sugar

Brown Sugar, Maple, Molasses

Confection

Butterscotch, Candy, Taffy

Sweet

Caramel, Honey, Toffee

Lactic

Dairy

Butter, Cream, Crème Fraîche

Cultured

Buttermilk, Yogurt, Cheese Rind

Frequently Asked Questions

How do I identify aromas in wine?▼
Start by swirling the glass to release aromas, then smell with your nose just inside the rim. Try to identify broad categories first (fruity, floral, earthy) before getting specific. With practice, you will start recognizing individual aromas like cherry, violet, or vanilla. The aroma wheel is a helpful reference to put words to what you smell.
What is the difference between aromas and flavors in wine?▼
Aromas are what you smell with your nose, while flavors are aroma compounds perceived through the back of the mouth when you drink (retronasal olfaction). That is why the aroma wheel applies to both smelling and tasting wine. Separately, your tongue perceives taste: sweet, sour, bitter, salty, and umami. Together, aroma, flavor, and taste make up the full sensory experience of wine.
Why does wine smell fruity if it is made from grapes?▼
The fruity aromas in wine come from chemical compounds (esters and thiols) produced during fermentation, not from actual fruits. For example, the banana aroma in some wines comes from isoamyl acetate, the same compound found in bananas. Different grape varieties and fermentation conditions produce different aromatic compounds.
What are primary, secondary, and tertiary aromas?▼
Primary aromas come from the grape variety itself (fruity, floral, herbal). Secondary aromas develop during fermentation and winemaking (yeast, butter, bread). Tertiary aromas develop during aging in oak or bottle (vanilla, toast, leather, mushroom). Young wines show mostly primary aromas, while aged wines develop complex tertiary character.
How can I train my nose to identify wine aromas?▼
Practice smelling everyday ingredients consciously: fruits at the market, fresh herbs, spices in your kitchen, flowers. Build a mental library of scent memories. When tasting wine, use the aroma wheel as a guide and try to name at least three aromas. Over time, your vocabulary and sensitivity will grow naturally.