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 Burgundy bound book box, size 28.5 x 36 cm, weight 3.5 kilograms.
54 aromas in small glass bottles to smell and memorize. Jean Lenoir's judicious selection of aromas most often found in wines of France and around the world : the basic aromas of white and red wines, as well as more sophisticated nuances and wine defects.
54 illustrated cards presenting these key aromas which give each wine its character. Each aroma is described through its botanical origin, its chemical formula, its tasting notes. in explanatory brochure offering an olfactory approach to wine tasting (80% ofthe pleasure oftasting comes from the sense of smell) :
- The connection between wines and aromas
- The influence of grape variety, geological nature of the soil, climate, vintage, winemakers's technique, aging methods, on wine aromas
- The classification ofthe aromas according to vineyards and grape varieties.
Prefaced by some of the great names in tasting : Léglise, Peynaud, Puisais.
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List of "Nez du Vin" 54 aromas
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Fruity aromas
Citrus fruits
- 1 - Lemon
- 2 - Grapefruit
- 3 - Orange
Exotic fruits
- 4 - Pineapple
- 5 - Banana
- 6 - Litchi
- 7 - Melon
Seeded fruits
- 8 - Muscat
- 9 - Apple
- 10 - Pear
- 11 - Quince
Red fruits
- 12 - Strawberry
- 13 - Raspberry
- 14 - Gooseberry
Black fruits
- 15 - Black currant
- 16 - Blueberry
- 17 - Blackberry
Pited fruits
- 18 - Cherry
- 19 - Apricot
- 20 - Peach
Nuts
- 21 - Almond (pit)
- 22 - Prune
- 23 - Walnut
Floral aromas
- 24 - Hawthorn
- 25 - Acacia
- 26 - Linden
- 27 - Honey
- 28 - Rose
- 29 - Violet
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Vegetal aromas
Vegetables
Mushrooms
- 31 - Champignon
- 32 - Truffle
- 33 - Yeast
Wood
- 34 - Cedar
- 35 - Pine
- 36 - Licorice
Herbaceous
- 37 - Black currant bud
- 38 - Mown hay
- 39 - Thyme
Spicy
- 40 - Vanilla
- 41 - Cinnamon
- 42 - Clove
- 43 - Pepper
- 44 - Saffron
Animal aromas
- 45 - Leather
- 46 - Musk
- 47 - Butter
Roast aromas
- 48 - Toast
- 49 - Toasted almond
- 50 - Toasted hazelnut
- 51 - Caramel
- 52 - Coffee
- 53 - Dark chocolate
- 54 - Smoked
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