Wine Aromas
Enjoyment - especially that of wine - not only takes place on the tongue, but also to a large extent in the nose.
Facts
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> 1.000
Gerüche in der Nase
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4
Geschmacksrichtungen
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10.000
Aromen gibt es in der Natur
The Aroma Wheel
The complete aroma experience can be described well with the help of the wine aroma wheel. Everyone can enjoy wine, but hardly anyone is trained to put their perceptions into words and this is exactly where the aroma wheel can help (available in the shop: shop.deutscheweine.de).
Taste and aroma: a complete experience
Enjoyment - especially that of wine - not only takes place on the tongue, but also to a large extent in the nose. If we want to compare the meaning of taste and smell, taste provides a basic pattern and informs about the harmony of the wine. In contrast, the aroma conveys its diversity and infinite subtleties.
The taste buds of the tongue allow us to discern the four flavors - sweet, sour, salty and bitter.
The aroma, on the other hand, reveals over a thousand nuances of smell, the most important of which, for German wines, can be found in the aroma wheel.
However, taste and smell only form the complete pleasure experience when considered together. Extensive slurping whilst tasting the wine lifts the aromas into the air you are breathing and inevitably into your nose as you exhale. In this way you can determine whether the wine tastes fruity or floral. Most people will have experienced the importance of this so-called retronasal smelling for taste, as when your nose is blocked, even tasty food suddenly tastes bland and void of aromas.
How do I taste with the aroma wheel?
The aroma wheel for white and red wines is divided into seven segments that describe aromas and one segment for taste impressions. The aroma is initially narrowed down in general terms (inner circle) and then more precisely (outer circle). So the first smell may reveal that your wine is fruity and smells like a berry. By smelling more intensely, you can then determine whether it is elderberry or currant or even both.
From the individual aromas of a wine, you can also draw conclusions about its grape variety and the growing region. A Riesling is often reminiscent of ripe apples or juicy peaches, while Pinot Gris smells more of pear and pineapple.
With the aroma wheel you can also coordinate culinary delights. For example, it is easy to see that a Gewürztraminer smelling of sweet spices goes very well with exotic dishes. With this new knowledge, everyone can follow the explanations of the experts and over time become a real connoisseur.
The aroma wheel is available in english, dutch, polish and german at shop.deutscheweine.de. Wine experts and specialists from the Association of German Oenologists contributed their knowledge and experience to provide specific classifications and descriptions, created after a careful tasting of a wide range of German red and white wines. This makes it easier to not only experience the pleasure, but also to communicate it.
Can the choice of yeast influence the subsequent wine aroma?
Yes! If the winemaker decides to use pure culture yeasts - i.e. does not allow his wines to ferment spontaneously - he has a choice of countless yeast strains. Nowadays, there are special red and white wine yeasts, but also those designed to bring out the aromas of individual grape varieties.
Varietals
More recipe ideas
with strong red wine Wild boar ragout
with strong red wine
- 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
- 80 Gramm Bauchspeck
- 100 Gramm Zwiebeln
- 60 Gramm Karotten
- 60 Gramm Staudensellerie
- 1 TL Tomatenmark
- 200 ml kräftigen Rotwein
- 100 ml Portwein
- 1 Liter braune Wildbrühe
- 1 TL Preiselbeeren
- 1 EL geschlagene Sahne o. Sauerrahm
- 20 Gramm Mehl
- 1 Stück Lorbeerblatt
- je 1 Zweig Rosmarin und Thymian
- 4 zerdrückte Wacholderbeeren
- 1/2 TL Senf
- nach Belieben Salz & Pfeffer
Clean and wash the vegetables and cut into evenly sized cubes.
Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.
Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.
- Spätburgunder / Pinot Noir (trocken)
with goat's cheese Courgette and chanterelle salad
with goat's cheese
- 2 ganze Zucchini
- 3 EL Rapsöl
- 1 kleine Schalotte
- 300 Gramm Pfifferlinge
- 1 Msp. gemahlener Piment
- 2 Bund Rucola
- je 1/2 Bund Kerbel u. glatte Petersilie
- je 3 EL Walnuss- u. Rapsöl
- 4 Stück Ziegenkäse-Taler
- 1 Prise Zucker
- nach Belieben Salz & Pfeffer
Salad:
Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.
Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.
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<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.
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<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.
Dressing:
Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.
- Pinot Blanc (trocken)
with apples and nuts Tarte flambée
with apples and nuts
- 250 Gramm Weizen- oder Dinkelmehl
- 150 Gramm Crème fraîche
- 150 Gramm körniger Frischkäse
- 2 säuerliche Äpfel
- 1 - 2 Zwiebeln
- 30 Gramm Walnüsse oder Haselnüsse
- 15 Gramm Hefe
- 1 EL Zucker
- 2 EL Olivenöl
- 2 Zweige frischer Thymian
- Nach Bedarf Salz & Pfeffer
- 200 ml warmes Wasser
For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).
Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.
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<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)
Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.
Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.
- Riesling (halbtrocken & feinherb)
- Riesling (lieblich)
to sweet selections Apple doughnuts with vanilla sauce
to sweet selections
- 5 große, säuerliche Äpfel
- 200 Gramm Mehl
- 2 Eier
- 250 ml Milch
- 2 EL Rum
- Nach Bedarf Schmalz oder Öl
- Nach Belieben Zimt, Zucker, Salz
Peel the apples and remove the core, cut into finger-thick, even slices. Drizzle with rum and sugar. Leave to infuse.
Stir the batter, it should be quite thick. Turn the apple rings in it and bake floating in hot fat until golden brown.
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<p>Drain on kitchen paper and serve hot with cinnamon and sugar.
- Riesling (süß & edelsüß)
- Scheurebe (süß & edelsüß)
