Why Does Wine Smell and Taste Like That?!

Wine Aisle Adventurer, let’s talk about a question that can make even confident drinkers hesitate:

“Why does wine smell and taste the way it does?”

If you have ever looked at a label that claimed you would find notes of dried bing cherry, the inside of an old cigar box, lightly buttered wheat toast, or something strangely specific like “a hint of wet river stone,” you may have wondered if everyone else was in on a secret you missed. The truth is far less mysterious and far more interesting. Wine flavors come from three main places, and once you understand them, the whole experience starts to feel clearer and more enjoyable. And the wine lovers start to seem a little less strange.

Let’s break them down.

Primary Aromas + Flavors: Born From the Grape and the Place It Grew

Primary attributes are the ones that come directly from the grape itself. Think of them as the fruit tones you notice first. A Cabernet Sauvignon often leans dark and bold, while a Sauvignon Blanc tends to be bright and citrusy. These flavors are shaped by the grape variety and the environment it grows in.

Climate plays a big role. Grapes from warmer regions often taste riper and richer, while grapes from cooler areas lean fresher and more vibrant. Soil, sunlight, rainfall, and even altitude or slope angle influence how those final flavors land in your glass.

If you are smelling fruit, flowers, herbs, or anything that reminds you of something growing or found in nature, you are experiencing primary flavors.

Secondary Aromas + Flavors: Created During Fermentation

Secondary attributes step in once the winemaker starts getting involved. These come from decisions made during fermentation or early processing. For example, a creamy or buttery note in Chardonnay comes from malolactic fermentation. The toasty smell of bread dough in sparkling wine comes from contact with yeast.

This stage is where technique shows up. Stainless steel tanks, oak barrels, wild yeast, cultured yeast, temperature control, and pressure all influence what ends up in your glass. If it smells like yogurt, toast, cheese rind, baking dough, or some kind of creaminess or nuttiness, that is a secondary character making itself known.

These flavors tell you a little about the winemaker’s approach and personality, or what style the vineyard might be known for.

Tertiary Aromas + Flavors: Time, Patience, and Maturation

Tertiary attributes develop during aging. As wine rests in a barrel or bottle, oxygen interacts slowly with the liquid and everything begins to evolve. Fruit notes can soften and shift. New aromas and flavors appear.

This is where you may notice things like dried fruit, leather, tobacco, spice, mushroom, or earth. White wines may take on honey, almond, or baked apple qualities. These flavors are not from the grape or fermentation. They are the result of time doing what time does best. This is what people mean when they say “Ah, you age like a fine wine.”

Not every wine is meant to age, but the ones that are can develop depth and complexity that feel almost surprising.

Putting It All Together

Every wine you sniff and taste carries a combination of primary and secondary aromas and flavors, and for those given enough time - tertiary flavors too. Some lean heavily in one direction, while others are a balanced mix of all three. Understanding these categories gives you a simple framework. Instead of wondering whether you are “getting it right,” you can start noticing what stands out to you and why. Do you like it? Not a fan? Every little thing helps.

And that, Wine Aisle Adventurer, is where the real confidence begins. Not in memorizing tasting notes or repeating what the bottle says, but in recognizing your own experience and feeling comfortable describing it.