The Wine Wheel

CHOOSING THE PRECISE WORDS TO DESCRIBE WINE

Wine is full of fascinating aromas, and describing them in a nonjudgmental way can be a challenge. In 1984, in an effort to standardize the terminology used in discussing wine, Professor Ann Noble of the University of California at Davis devised "The Aroma Wheel", a simple graphic that categorizes the words most commonly used in defining wine. The Aroma Wheel has four goals: To identify the aromas most commonly found in wine; to gather the tasting terms used in wine uation; to group the terms according to their similarities; to present them so they're easily understood. The terms are all analytical as opposed to judgmental; in the same way that "floral" is a specific descriptive term, as opposed to "elegant", which is imprecise and opinionated. Floral is found on The Aroma Wheel. Elegant is not.

Reading The Aroma Wheel is easy. The general, organizing terms are located in the center and the more specific words occupy the rim. Noble formulated the wheel to give people a starting point, to make a connection in their memories that can be stored away and used later to recall, compare and identify different aromas. The words are by no means exclusive, as many tasters use terms not found on the wheel.

Training the nose and brain to connect and link terms with odors is not difficult. The fastest way is to make standards that illustrate the major notes in wine aroma. The different standards are made in separate glasses with one-ounce each of cheaper jug wines, white or red, infused with one major aroma element. Different types of unaltered wine are then assembled for comparison. Smell the wines, then smell the standards. You'll begin to understand and connect which terms best describe which wine. Smelling the neutral base wine emphasizes the contrast in the spiked aromas.

White wine. In separate glasses with one ounce of the base white wine, add one of the following: Asparagus (several drops of brine from canned asparagus); Bell Pepper (tiny piece); Vanilla (a drop of vanilla extract); Butter (a drop of butter extract); Clove (one clove); Citrus (one teaspoon mixed fresh orange and grapefruit juices); Pineapple (one teaspoon juice); Honey (one to two tablespoons per glass); neutral white base wine. For comparison, select white wines with distinct differences in flavor, such as an oaky California Chardonnay, a Sauvignon Blanc, a Riesling and an unoaked Chardonnay such as a white Burgundy).

Red wine. Make the standards using a base red wine: Asparagus, Bell Pepper, Vanilla, Butter and Clove (see directions for whites); Soy Sauce (few drops); Berry (mix of fresh or frozen berries); Strawberry jam (one to three tablespoons old jam); Black Pepper (few grains black pepper); Anise (few drops of extract); neutral red base wine. Then select different varietals, such as a Pinot Noir, a Cabernet Sauvignon, a Zinfandel and a Sangiovese.

For more information about the Aroma Wheel, or to order your own laminated plastic color wheel, please contact:

Ann C. Noble, Professor of Enology

Dept of Viticulture and Enology (3013 Wickson Hall)

University of California,

One Shields Ave.

Davis, CA 95616 USA

Fax (530) 752-0382 Office phone (530) 752-0387