From Petals to Palate: Demystifying Floral Aromas in Wines

Isabelle Lesschaeve Author

Immerse yourself in the captivating world of floral aromas in wine as we guide you through practical exercises and expert insights.

I’m always amazed when fellow tasters identify floral aromas in wine. This category is quite challenging to me, especially in white wines. My recognition skills are limited to rose, violet, and orange blossom. So I decided to expand my abilities this spring as Atlanta is in full bloom.

Walking in my neighborhood, I can smell magnolias, roses, and jasmine (for the few vines that resisted the deep frost this winter). There are a lot of similarities among these scents. No wonder it’s even more challenging in wine.

The origin of floral aromas in wine

It’s worth noting that the same few compounds are consistently cited in the wine press to describe quite different floral fragrances: nerol, geraniol, or linalool, which are terpenoids found mainly in grape berry skins.

Like any perfume, the proportion of these three compounds must matter to create a typical floral scent.

The typical floral wine aromas

The wine aroma wheel lists five floral aromas commonly found in non-sparkling wines:

• Geranium
• Violet
• Rose
• Earl Grey Tea/Bergamot
• Orange Blossom.

Geranium is often described as a fault when the scent is reminiscent of the geranium leaves. While you would think geraniol is the terpenoid compound responsible for this aroma, it is not!

The compound responsible is 2-ethoxyhexa-3,5-diene and results from the metabolism of sorbic acid by the lactic acid bacteria. The detection threshold (i.e., the concentration at which most people can detect it) is very low (1ng/L). It is a taint due to using potassium sorbate to protect the yeasts during malolactic fermentation.

The Violet aroma is reminiscent of the tiny violet blossoms you may find in the wild. α- and β-ionones are the compounds primarily responsible for it. These compounds are known for specific hyposmia, meaning that some people are less sensitive to them and have higher recognition thresholds, meaning they need a high concentration of compounds to be detected. I’m one of these hyposmic people, but I can testify that I improved my sensitivity through a specific smell training regimen.

You may perceive violet aromas in Cabernet Sauvignon or Syrah wines.

The Rose aroma evoked the smell of rose petals. However, finding fragrant roses requires dedication since most breeding efforts have knocked out delicate rose fragrances of standard rose bushes sold in garden centers.

Cis-rose oxide, β-damascenone, and β-ionone are the compounds evoking the rose aromas in Gewurztraminer, Pinot Noir, Sangiovese, and Nebbiolo.

Earl Grey Tea is associated with linalool on the wine aroma wheel. Interestingly, linalool smells of orange blossom to me. I would associate Early Grey Tea with Bergamot, a fragrant citrus from the Mediterranean region that you may perceive in some white wines.

Orange Blossom aroma evokes the scent of orange blossoms. Orange blossom water is used in French and Mediterranean pastries, so that you may have encountered this delicate fragrance.Other terpenes like citronellol, limonene, or a-terpineol are responsible for citrus floral aromas. Orange blossom is an aroma often used to describe dry Muscat wines, a fruity and floral wine style.

Other floral aromas

Lavender is sometimes used to describe wines produced in Provence near the lavender fields. However, the compounds cited as responsible are linalool and nerol, also known for evoking orange blossom and rose. I’m unaware of scientific evidence demonstrating that lavender compounds migrate from the fields to the vineyards, but that experiment would be pretty challenging to design.

I’ve never experienced Jasmine or Elderflower aromas in wines. However, these descriptors are used occasionally by wine writers.

How to Learn Floral Aromas

Start to smell the real stuff.

As a sensory scientist, I recommend, of course, to start smelling as much as possible the actual blossoms. That’s why spring is a great time to go out and listen to your nose.

I reckon that pollen allergy comes in the way, but through medication and nose rinse, I’m still able to detect and memorize the spring floral scents,

Smelling flowers in your neighborhood or on a hike may do the trick; however, memorizing unfamiliar scents, such as floral notes, requires more work for our brain to learn and recognize them in wines later.

Practice with aroma references.

You can practice with aroma references that you prepare at home—no need to invest in expensive aroma kits.

These references can be food products, essential oils, or flower extracts you need to smell daily.

Create a training plan.

Focus on two aromas at a time. Let’s say rose and violet.

1-Learn with essential oils or flower extracts

You can buy these oils or extracts at natural food stores or online.

Start with rose

• Put one drop of the oil on a Q-tip or a cotton ball and place it in a small airtight container.

• Let sit for 5 minutes

• Open the container and smell.

  • If the intensity is too weak, add another drop of oil or two.

Repeat the same process with Violet.

Now,

Compare the smell of two floral aromas. Notice the different aromatic nuances between them. Take notes; it helps you memorize this information better.

2-Learn to identify the aromas in wine

Prepare the two aroma standards in wine

• Select a "neutral white wine, such as a Pinot Grigio or French Colombard. Pour about 2 oz into a wine glass. Cover with aluminum foil.

• Add 3 drops of rose essence to a second glass of neutral wine. Cover with aluminum foil.

• Add 3 drops of violet essence to a third glass of neutral wine. Cover with aluminum foil.

Test

• Pour a glass of neutral wine to serve as a reference.
  Smell it to get to memorize what it smells like.

• Then, smell each aroma standard in wine and notice the different aromatic nuances between rose and violet, in wine. 

• This might be your ah-ha moment.

If an aroma standard has a too intense smell, add more wine to make the perception realistic. If it’s too low, add more oil.

If the oils are food-grade, you can also taste the aroma standards to experience the aromas in your mouth. Make sure to rinse your mouth with water between each aroma standard.

You might find it easy to identify these two aromas. However, if you have identification challenges, use the same process for any other aroma categories.

If you find this first exercise challenging, don’t despair. Repeat the exercise every day until you feel more confident naming the wine aromas.

Would you prefer learning with a pro, using a proven scientific framework?

Join my coaching program, the Path to Wine Tasting Mastery. 

It'll help you stop second-guessing yourself when describing flavor nuances in wine. 

Published May 26, 2023.

Categories: Tasting education, wine aroma, wine aroma wheel

Feel free to leave a comment below.