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Aroma 3 is SMOKE. 

A burning log fire, roasting chestnuts, a November bonfire, the smell of woodsmoke on cold frosty air is certainly a distinctive aroma signature of the winter season. 

The smoke aroma in wine is common in oak aged wines, especially from well-toasted oak. See image on the right from Tonnellerie Millet, a premium French oak cooperage. High temperature toasting results in a range of volatile phenols including guaiacol and 4-methylguaiacol which impart their have smoky, charred characteristic into the wine. 

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