Wine and beer hints

Aromas such as sage, fennel, bay leaf, basil, lavender, oregano and noble resins, pine, incense and juniper.

Typically present in young wines. The whites recall white flowers, the red wines recall the red ones. Acacia, hawthorn, rose, iris, geranium, orange blossom, honeysuckle, linden, violet, narcissus, jasmine, broom.

It can be found in the most complex or aged wines. Dried fig, almond, hazelnut, walnut, coconut, prune, sultanas, jam, cooked fruit.

In white wines it is possible to find white-fleshed fruits: apricot, pineapple, banana, quince, citrus fruits, exotic fruits. In red wines, fruits with red pulp: cherry, strawberry, currant, raspberry, blackberry, plum.

Aromas from the wood in which the wine has been preserved. Oak, acacia, cigar box.

Usually found in complex wines. Aniseed, cinnamon, clove, licorice, nutmeg, ginger, pepper, vanilla, saffron.

Usually linked to ageing in wood. Smoked, burnt, cooked and then cocoa, coffee, toasted barley, chocolate, caramel, almond.

Typical of some aromatic grapes. Grass, fern, hay, tomato leaf, sage, leaves, walnut husk, green pepper, mushrooms, truffles, musk, humus.

It is given by the type of hops used and by the presence of aromatic herbs, combined with the must at the end of boiling. May vary from aromas of juniper berries, dried cranberry berries, chamomile leaves.

It can be found in many low fermentation beers such as Rauchbier, Schwarzbier and Marzen, and in some Scotch Ale or Strong Ale. It comes from the toasting of the malt that can give the beer caramelized, toasted, smoked aromas.

It is usually found in Indian Pale Ale and Pilsener. It comes from an important presence of hops that manifest in aromas with bitter or even fruity aftertaste.