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Lexicon

The largest wine encyclopedia in the world with 26,670 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

4 noses

When evaluating (judging) or describing wine, four different olfactory sensations are sometimes mentioned, which can be perceived one after the other during tasting:

1. nose

Without swirling the glass, only sniff briefly and lightly without inhaling too deeply. This allows the particularly volatile aromas to be perceived and gives an initial indication of the type and complexity of the wine. Repeated sniffing is useless, as the odour space is quickly enriched and needs at least two to three minutes to "regenerate". That is why the first impression is considered the best. The primary and secondary aromas are perceived through the nose on exhalation and the tertiary aromas on inhalation.

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The world's largest Lexicon of wine terms.

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