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Aromas of red wines
The aromatic range of red wines is rather broad. Wine
In red wines prevail are the aromas of fruit, in particular of berries or red pulp, such as raspberry, strawberry and cherry, or black, such as black currant, blackberry and blueberry. However, the floral aromas, though less frequent than fruit, such as rose, violet, peony or cyclamen, are nevertheless missing. The aromas of fresh fruit will be typical of young red wines as well as wines that begin the ripening process. As time goes on, the aromas of fresh fruit begin to evolve until they come to aromas of cooked fruit and, in particular, jams and, even later, candies. Even the aromas of dried fruits, such as hazelnut or dried figs, are not lacking during the process of ripening a red wine and these aromas emerge after long maturation periods. In red wines, aromas of aromatic condiments, such as rosemary, thyme and mint, can also be sensed during the ripening process. Wine
During the evolution of the red wine maturation process, other aromas develop, which generally do not have fruity origins, as a result of factors of both production and evolutionary origin. The simplest to note are the aromas conferred by the wood during the aging period in barrels. These aromas can remind roast, smoked and vanilla. There are also "unusual" aromas such as coffee, cocoa, chocolate and tobacco, as well as aromas of spices such as cinnamon, nutmeg, clove, coriander and pepper. An aroma often found in red wines, especially in quality wines, is the licorice, an elegant aroma that, when present, gives a touch of class. In addition, the aromatic range of red wines is enriched in some cases with balsamic essences such as eucalyptus, pine, resin and incense, as well as vegetable aromatic aromas such as pepper and truffle. In particular, the aroma of pepper, especially the green one, may be indicative of both the variety and the ripening level of the grapes used to produce the wine.