Generic terms often applied to wine odors

Rich or ample, when they are full and pronounced; distinct, when a single odor is clearly defined; clean, when free of extraneous or defective odors; fine, when marked by pleasing balance and elegant tone; coarse, when an odor has nothing pleasant about it; defective, when marked by extraneous or unidentifiable odors.

Specific terms often applied to wine odors

Aromatic, when the primary or varietal aroma is ample and distinct; vinous, when aggressive fermentation odors prevail; fruity, when scents reminiscent of fresh fruit prevail in young wines; floral, when scents reminiscent of flowers or blossoms prevail; bouquet, when the tertiary aromas of well-aged wines gain depth and complexity.

Terms of association often used to describe more subtle nuances of wine odors

YOUNG WHITE WINES: references are often to scents of fresh fruit (apple, pear, peach, apricot, citrus) and flowers or blossoms (acacia, mimosa, elder, lilacs, broom, hawthorn, jasmine).

AROMATIC WHITE WINES (such as Moscato, Sauvignon Blanc, Gewurztraminer, Malvasia, Riesling, Sylvaner, Muller Thurgau): references are often to scents of fresh fruit, herbs or vegetal odors (mint, sage, laurel, lavender, thyme, damp hay, cut grass).

MORE MATURE WHITE WINES: references are often to scents of tropical fruits (banana, pineapple, mango); dried fruits or nuts (figs, raisins, hazelnuts, pine nuts, toasted almonds) or to odors of vanilla, caramel, honey, resin or tea.

YOUNG AND AROMATIC RED WINES: references are often to red fruit and berries (cherries, currants, raspberries, strawberries) and flowers (violets, roses, iris, jasmine).

MORE MATURE RED WINES: references are often to dark fruit and berries (blackcurrants, blackberries, plums, mulberries) and spices (cinnamon, cloves, nutmeg, anise, pepper, licorice).

WELL-AGED RED WINES: references are often to animal scents (leather, fur, game) or to such varied odors as chocolate, vanilla, toasted coffee, tar, resin, underbrush, sandalwood or truffles.