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Wine aromas
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During a wine tasting, the “second nose” stage defines the aroma families of the wine. By swirling the glass, the wine is aerated, and the aromas released. The connoisseur then smells the wine to identify its aroma families. There are 11 of them: animal, vegetal, mineral, fruity, floral, woody, spicy, balsamic, chemical, ethereal, empyreumatic (or roasted).
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