Le Nez du Vin Aroma Reference
The official aroma reference from Le Nez du Vin, the world's premier wine aroma training kit.
Use these numbers when identifying aromas in wine tasting notes.
Official Le Nez du Vin Website →
Master Kit — 54 Aromas
The complete collection representing the aromatic diversity of wine.
🍋 Fruity Notes (1-23)
Citrus, Tropical, Tree Fruits, Berries, Stone Fruits, Dried
1
Lemon
2
Grapefruit
3
Orange
4
Pineapple
5
Banana
6
Lychee
7
Melon
8
Muscat
9
Apple
10
Pear
11
Quince
12
Strawberry
13
Raspberry
14
Redcurrant
15
Blackcurrant
16
Bilberry (Blueberry)
17
Blackberry
18
Cherry
19
Apricot
20
Peach
21
Marzipan
22
Prune
23
Walnut
🌸 Floral Notes (24-29)
White Flowers, Sweet, Red Flowers
24
Hawthorn
25
Acacia
26
Linden (Lime Blossom)
27
Honey
28
Rose
29
Violet
🌿 Vegetal & Spicy Notes (30-44)
Green, Earthy, Herbal, Sweet Spice, Warm Spice
30
Green Bell Pepper
31
Mushroom
32
Truffle
33
Wine Lees
34
Cedar
35
Pine
36
Liquorice
37
Boxwood (Blackcurrant Bud)
38
Cut Hay
39
Thyme
40
Vanilla
41
Cinnamon
42
Clove
43
Pepper
44
Saffron
🐄 Animal Notes (45-47)
Leather, Musk, Dairy
45
Leather
46
Musk
47
Butter
🔥 Roasted Notes (48-54)
Toast, Nuts, Sweet, Dark, Smoke
48
Toast
49
Roasted Almond
50
Roasted Hazelnut
51
Caramel
52
Coffee
53
Dark Chocolate
54
Smoky Note
Oak Kit — 12 Aromas
Aromas imparted by oak barrel ageing. Understanding these helps identify winemaking choices.
O1
Oak
Fresh oak wood character
O2
Green Wood
Fault - undertoasted or unseasoned oak
O3
Coconut
American oak lactones
O4
Vanilla Pod
Oak vanillin compounds
O5
Woody-Spicy
General spicy oak character
O6
Clove
Eugenol from oak toasting
O7
Smoky
Heavy toast level
O8
Medicinal
Phenolic compounds
O9
New Leather
Tannin and oak interaction
O10
Roasted Coffee
Heavy char
O11
Burnt Sugar
Caramelised oak sugars
O12
Candied Orange
Oxidative ageing
Wine Faults — 12 Aromas
Common wine faults and their causes. Essential for identifying problems in wine.
F1
Green Bell Pepper
Pyrazines from underripe grapes
F2
Mustiness
Mould or damp storage
F3
Sulphites
Excessive SO2 addition
F4
Onion
Reduction, sulphur compounds
F5
Cabbage
Reduction, mercaptans
F6
Rancid Butter
Bacterial spoilage, diacetyl excess
F7
Bruised Apple
Oxidation, acetaldehyde
F8
Shoe Polish
Volatile phenols, brett
F9
Vinegar
Volatile acidity, acetic acid
F10
Nail Polish Remover
Ethyl acetate, volatile acidity
F11
Horse Sweat
Brettanomyces
F12
Cork Taint
TCA contamination