Group of odours that make up a wine's aromatic perspective. In great ageing wines this perspective is made up of well balanced primary, secondary and tertiary aromas.

 

Subtle aromatic tone apprehended during wine tasting.

 

Said of a wine's less intense colour when compared to the centre of the glass. Depending on the circumstances, a wine's nuance can change its colour: a very young red wine's nuance will be violaceous or raspberry; if it is a more mature wine, the nuance will be garnet; if it was kept in bottle for more than ten years, the nuance can be brick coloured.

 

How claret wines are called in France. Not very coloured red wine, whose skins were macerated for a very short period of time (one night).

 

Aroma of spices that is found in some breed wines, mainly in reds.