Next-Level Wine Tasting

Here at Ruby Hill Winery, we love to make wine tasting approachable and fun for all of our guests and members. Since wine tasting may appear intimidating to some, we wanted to share some of our favorite tips and techniques for swirling, sniffing, and sipping to appreciate the layers in your favorite wines. One key aspect of a wine tasting journey is identifying the different aromas and flavors that make up a wine's profile. These layers are usually categorized as primary, secondary, and tertiary notes, and understanding them can enhance your tasting experience. 

Primary: The Grape's Gift

Most primary aromas are derived directly from the grape itself. These are the fresh, fruity, floral, and herbaceous characteristics that are present from the moment the grapes are crushed and are less affected by individual winemaking techniques. They are often the most immediately noticeable and provide a foundation for the wine's overall character.

Examples of primary aromas include: 

Fruits, which can range from fresh berries like strawberry and raspberry in Sangiovese, to citrus fruits like lemon and grapefruit in Sauvignon Blanc, to stone fruits like peach and apricot in Chardonnay.

Flowers or “floral” notes like rose petals in Rosé, violet in Petit Verdot, or honeysuckle in some Chardonnays add complexity and elegance.

Herb and spice character, such as clove in Petite Sirah, bell pepper in some Zinfandels or Cabernet Franc, sage in some Barberas or black pepper in Syrah.

Secondary: The Winemaker's Touch

Secondary aromas are usually a mark of the winemaking technique and process. These include the smells and flavors that develop during fermentation, aging, and other winemaking techniques. They add layers of complexity and can significantly influence the wine's style, contributing to the unique fingerprint of a wine from your favorite winery. 

Examples of these secondary aromas include:

Yeast-derived aromas, which can include bready, brioche-like, or biscuity notes from lees aging (common in traditional Champagne), or buttery or creamy aromas from malolactic fermentation (often found in Chardonnay).

Oak notes, sometimes referred to as “oakiness” refers to notes of vanilla, toast, smoke, cedar, or spice (like clove or cinnamon) imparted by aging in oak barrels. Oak of different origin, such as French, Hungarian, and American, lends different flavor and character to the wine as it ages. 

Tertiary: The Factor of Time

Tertiary aromas develop during bottle aging. Unique to wines which have had time to mature in a proper environment, these are complex and nuanced aromas that evolve over time. They are often described as earthy, nutty, or savory.

Examples of tertiary aroma include:

Oxidative aromas, if the wine has been stored properly, can be pleasantly nutty aromas like almond or hazelnut, dried fruit aromas like fig or raisin, or savory notes like leather or tobacco.

Reduction aromas are more earthy, with notes like mushroom or forest floor, woodsy cedar, or mineral notes like flint or wet stone.

The Most Important Note

When you’re tasting wine: take your time, and have fun. If you want to explore the layers, start with the primary aromas, identifying the fruit, floral, and herbaceous notes—the most prominent and fresh of the profile. Then, consider the secondary aromas, looking for hints of yeast, oak, or other winemaking influences. Finally, if the wine has been aged, explore the tertiary aromas that have developed over time.

By training your nose to recognize these different layers, you'll gain a deeper appreciation for the artistry and complexity of wine. You'll be able to not just taste the wine, but truly understand its story, from the vineyard to the bottle and finally, to your glass.

Want to explore a great collection of wines? Take advantage of our mixed case sale, available for a limited time!