Aroma Precision: Definition, Not Intensity

The standard

A named aroma separation exists when a taster can identify individual notes independently, without them merging into an undifferentiated overall impression.

Criteria

• Individual notes can be named independently of one another
• The definition persists throughout the entire perception, not just the first impression
• Intensity and the number of notes are no substitute for their distinguishability
• The assessment is made independently of the wine's stage of maturity

Distinction

Aroma precision ≠ aroma intensity: a named aroma separation assesses the distinguishability of the notes, not their loudness. Aroma precision ≠ Structure: The load-bearing frame of a wine: structure concerns the framework of acid, tannin and texture, aroma precision exclusively the perception of aromas.