Glossary

Tertiary Aromas

/TUR-shee-air-ee uh-ROH-muhz/

Complex aromas developed through aging.

Tasting

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.'

Related Terms

bouquetagingdevelopment

See Also

primary aromassecondary aromas
TerroirBack to GlossaryTexture

Reference

More terms starting with T

Tannin

Polyphenols creating dry, astringent mouthfeel.

Tartaric Acid

The primary acid in wine grapes.

Tartrates

Harmless crystals that precipitate from wine.

TCA

Chemical compound causing cork taint.

Terroir

The complete natural environment affecting wine character.

Texture

The tactile sensation of wine in the mouth.