Bouquet

Bouquet is the part of a wine's smell that arises during fermentation and ageing, that is, after the grapes have been pressed. Where the word aroma is often used for the fresh, fruity smells that come directly from the grape, bouquet points to the riper, more complex notes that time in tank, barrel or bottle builds up. A wine's full impression of smell is a mixture of both, but bouquet is the depth that typically develops the longer the wine is allowed to mature.

It matters for what you experience in the glass. During fermentation the yeast forms, among other things, fruity esters, and during ageing a slow development takes place in which new smells and flavours take shape. An oak barrel can add notes in the direction of vanilla, smoke or spice, while several years in the bottle can give a young, primary fruit a riper, more complex expression. It is this development we call bouquet.

Here is how you spot it: hold a glass of matured red wine up against a completely young, fresh wine. The young one often smells of fresh berries, while the older one can seem rounder, with notes of dried fruit, spice or something earthy. A widespread misunderstanding is that bouquet and aroma are the same thing. They are connected, but aroma comes from the grape, while bouquet is what grows forth with time and craftsmanship.