23. Understanding Primary, Secondary, and Tertiary Aromas & Flavors
Wine Educate Newsletter – Sign up for exclusive content and class updates. Episode Description In this episode of Wine Educate, host Joanne Close explores the essential primary, secondary, and tertiary aromas and flavors in wine. Identifying and categorizing these aromas is a crucial skill for WSET Level 3 students, as they play a key role in tasting notes and determining a wine’s development. Joanne breaks down how these aromas are classified, why they matter for the Systematic Approach to Tasting (SAT), and common student struggles when learning to differentiate them. She also shares practical study tips and wine examples to help students sharpen their tasting skills. Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025) Wine Educate Newsletter – Sign up for exclusive content and class updates. What’s in This Episode? 1. WSET Level 3 Bootcamp Update Joanne is wrapping up her Level 3 Bootcamp and heading back home. If you’re interested in future bootcamps or wine trips, subscribe to the newsletter for updates. 2. Why Understanding Aromas & Flavors Matters Primary, secondary, and tertiary aromas and flavors are crucial for describing wines accurately. In WSET Level 3, identifying tertiary aromas (or the lack of them) determines whether a wine is youthful or developing. Wines can have different combinations of these aromas—some may be all primary, while others may show secondary and tertiary characteristics. 3. Primary Aromas & Flavors Source: Directly from the grape variety and fermentation process. Categories: Floral: Elderflower, violet, rose, chamomile Herbaceous: Grass, green bell pepper, asparagus Fruit: Citrus, red fruit, black fruit, tropical, dried Spice: Black pepper Examples: Sauvignon Blanc: Gooseberry, passion fruit, elderflower Cabernet Sauvignon (unoaked): Black currant, green bell pepper, mint Syrah (unoaked): Blackberry, black pepper, violet 4. Secondary Aromas & Flavors Source: Derived from fermentation and maturation choices (winemaking techniques). Key Influences: Lees Contact: Biscuit, bread, dough, brioche, yogurt Malolactic Conversion (MLF): Butter, butterscotch, cream Oak Aging: Vanilla, coconut, smoke, toast, clove, cedar, coffee, chocolate Examples: Champagne: Strong lees influence due to extended time on lees. Oaked Chardonnay: MLF (butter) + Lees influence (biscuit, brioche) + Oak (vanilla, toast, baking spice) Grand Cru Classé Bordeaux: Clear oak influence (cedar, tobacco, vanilla, spice) 5. Tertiary Aromas & Flavors Source: Develop due to bottle aging or oxidation in oak. Types of Aging: Oxidative Maturation (oak aging): Walnut, coffee, caramel Bottle Aging (anaerobic development): Leather, mushroom, tobacco, petrol, honey Examples: Aged Riesling: Petrol, honey, dried apricot Aged Bordeaux: Cedar, tobacco, earth Vintage Port: Dried fruit, fig, nutty aromas 6. Common Student Struggles & Tips Practice is key—many students struggle because they are not used to focusing on aromas in daily life. Use your SAT card—but be specific! Writing “citrus” won’t earn points; list lemon, lime, or grapefruit instead. Tertiary aromas can be tricky—some honey aromas in botrytized wines (e.g., Sauternes, Tokaji) are primary, not tertiary. Dried fruit can be primary or tertiary—depends on how the wine was made (e.g., Amarone uses dried grapes but is still youthful). Group tasting is essential—try tasting older wines together to identify tertiary characteristics. Final Thoughts & Study Tips Calibrate your palate—practice with study groups and compare tasting notes. Don't rush—building aroma recognition takes time and repetition. Subscribe to the newsletter for updates on classes and wine trips. Connect with Wine Educate Instagram: @wineeducateWine Educate Newsletter – Sign up for exclusive content and class updates. Website: www.wineeducate.comEmail:
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