bouquet describes aromas that develop as wine ages in the bottle, although identical aromas can develop as wine ages in any container, including a barrel. The thousands of such possible aromas are not “primary;”; that is, they are not derived from the grape character, condition, and identity. Rather, they result from interactions between the wine’s constituent elements and other compounds and molecules, including oxygen. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with reference to cognacs and other fine brandies.
See also aroma.
Peycaud, Emile. The Taste of Wine: The Art and Science of Wine Appreciation. San Francisco: Wine Appreciation Guild, 1997.
Robinson, Jancis. How to Taste: A Guide to Enjoying Wine. New York: Simon & Schuster, 2008.
By: Doug Frost