What aromas should be noted when tasting Bordeaux red wine?

What Aromas to Pay Attention to When Tasting Bordeaux Red Wine?

Hey, I'm a big fan of Bordeaux reds and have been to a few wine tastings. When evaluating wine, aromas are super important—they reveal the wine's style, vintage, and quality. Bordeaux reds are mostly blends of Cabernet Sauvignon, Merlot, and other grapes, so their aromas can be complex. But don’t worry, I’ll walk you through how to notice these scents step by step. Let’s keep it simple—think of this as sharing tips over a chat.

1. Start by Smelling the Overall Aroma (Don’t Rush to Sip)

After pouring, don’t drink immediately. Gently swirl the glass to release the aromas, then bring it close to your nose. Bordeaux reds typically have layered scents: fruity notes, oak-derived notes, and special aged characteristics. As you smell, ask yourself, "What does this remind me of? Fruit or something else?" It makes it more fun.

2. Common Fruit Aromas (Often Found in Young Wines)

Blackcurrant and Blackberry: Signature notes for Bordeaux reds, especially Cabernet-dominant wines. They smell like fresh dark berries—tangy and sweet.
Red Cherry or Plum: Wines with more Merlot tend to be softer, evoking red berries.
Tip: These fruit notes are most vibrant in young wines (e.g., freshly opened bottles). Strong fruitiness often signals freshness and good quality.

3. Aromas from Oak Aging (Common in Mature Wines)

Most Bordeaux wines age in oak barrels, so you’ll detect vanilla, coconut, or toasted bread—like smelling a dessert.
Cedar or Tobacco: Hints of wood or smokiness, often found in premium wines, especially from the Left Bank (e.g., Médoc).
Tip: These notes become more pronounced with age. If you catch them, the wine likely has depth and isn’t cheap.

4. Other Intriguing Aromas (Advanced Level)

Leather or Earth: Similar to old books or a forest floor—a sign of maturity. Don’t find it odd; it adds complexity.
Floral or Herbal Notes: Occasional touches of mint, black pepper, or violet for elegance.
Watch for Faulty Aromas: If you smell vinegar, mold, or chemicals, the wine might be spoiled—skip it.

5. Pro Tips for Better Tasting

Smell in Stages: First sniff the still wine, then swirl and smell again, finally sniff the empty glass after sipping (residual aromas linger surprisingly long).
Practice Method: Train your nose by smelling everyday items like fruits and spices. It’s tricky at first, but you’ll improve with practice.
Personal Tip: I love savoring aged Bordeaux—their layered aromas tell a story. Don’t stress about "getting it right"; just enjoy the process!

In short, appreciating Bordeaux reds is about "tasting" the wine with your nose. Give it a try next time—you’ll discover how incredibly rich the world of wine is! Hit me up if you have questions.