Tertiary Aromas
/TUR-shee-air-ee uh-ROH-muhz/Complex aromas developed through aging.
Full Definition
Tertiary aromas develop during bottle aging through slow oxidation and other reactions. They include leather, tobacco, earth, mushroom, dried fruit, and forest floor. These complex notes distinguish mature wines from young ones. As primary fruit fades, tertiary character emerges. Also called 'bottle bouquet.'