Bouquet

/boo-KAY/

Complex aromas developed through fermentation and aging.

Full Definition

Bouquet refers to secondary and tertiary aromas that develop from fermentation and aging, as distinct from primary varietal aromas. These include yeast-derived scents (bread, brioche), oak contributions (vanilla, toast), and bottle age characteristics (leather, earth, mushroom). A developed bouquet indicates mature wine.

Related Terms

aroma nose tertiary aromas

See Also

aging development

Bottle Shock Back to Glossary Bouvier

More terms starting with B

Balance

Harmony between wine components: fruit, acid, tannin, alcohol.

Barrel

Wooden container used for fermenting and aging wine.

Barrique

A 225-liter oak barrel, the Bordeaux standard.

Batonnage

Stirring wine on its lees to add texture and complexity.

Biodynamic

Holistic farming approach following Rudolf Steiner's principles.

Bite

A sharp, acidic sensation in wine.