Fruity

• Some flavor wheels distinguish a wine's aroma from its taste, however both elements are inherent to appreciating a wine. The aroma is one of the first aspects of a wine that a taster experiences; this complements the subsequent tasting of the wine, which then brings you to the sour, salty, sweet or bitter components of the wine. Red and white wines can be fruity, but the type of fruit character that is exhibited will vary depending on whether it is a red or white wine. The fruits exhibited in white wines may include tropical fruits such as banana, melon or pineapple, or tree fruits such as apple, peach or apricot. Red wines may feature dried fruit flavors such as raisin or figs, or berry flavors like black currant, raspberry or blackberry. Certain wines are associated with different fruits: Pinot Noir is known for its strawberry, raspberry and cranberry notes; Sangiovese displays plum and cherry flavors; the white wine Viognier gives off nectarine and lemon aromas.

Vegetative

• Examples of wine with pronounced vegetable or herbaceous essences include white wines such as Sauvignon Blanc and Grenache. The grassiness associated with these wines may be a result of aldehydes that are not metabolized during fermentation, such as hexanals and hexenals. Among red wines, a vegetable or plant-like presence may manifest in flavors reminiscent of tea, hay or tobacco. Red wines with these properties include Cabernet Sauvignon and Merlot.

Woody, Earthy

• Within the woodsy and earthy family of tastes, a wine may taste resinous, phenolic or burned. A resinous wine may further exhibit cedar or oak notes; a burned flavor may come across as smokey or toasted. Earthiness is closely adjoined to woody flavors in wines. Red wines in particular may display what may be called "forest floor," "wet leaves" or "barnyard" odors and flavors. Zinfandels and Syrahs are known for their wet wood and earthy qualities. Versions of Pinot Noir can recall truffles and decaying leaves.

Spicy, Floral

• Spices and floral scents are also closely allied in wines and may involve clove, black pepper, anise and licorice notes in red wine, and orange blossom, violet and geranium notes in white wine. The white wines Gewurtztraminer and Riesling both evince lilac, jasmine, cinnamon and clove flavors. "Spicy" red wines include the rich and spicy Carmenere from Chile, and the peppery Australian Shiraz.

Chemical or Microbiological

• In wines, chemical flavors and tastes may either be desirable or a fault in winemaking. Within the chemical taste family, you might have a wine that hints at petroleum products like tar, plastic or kerosene, sulphur, or pungent chemicals like acetic acid. Some microbiological flavors that emerge may call to mind baker's yeast, sauerkraut, sweat or yogurt. While some of it is subjective and a matter of taste, a wine that smells of skunk or wet dog is not palatable and certain tastes, such as sherry or musty cork, can be signs of a problem, such as oxidation due to poor storage or a bad cork.