Secondary aromas (or secondary flavours) develop during and after fermentation from yeast activity, rather than from the grape itself. Secondary aromas include butter, cream, nuts, bread, cheese, and yeast notes. They arise from yeast metabolism and compounds created during fermentation (particularly esters and aldehydes). Malolactic fermentation creates additional secondary aromas (butter, cream). Secondary aromas indicate winemaking technique and bottle age; they distinguish premium wines from simple fruit-forward ones.
WHY IT MATTERS FOR COLLECTORS
Secondary aromas indicate winemaking sophistication and complexity. Wines showing developed secondary aromas suggest careful fermentation management and quality commitment.
Tasting cues
- Aromas from fermentation and élevage: dairy, butter, yeast, oak spice, toast — not grape-primary fruit.
- Sit between primary fruit/floral notes and tertiary bottle-age notes.
- MLF, lees stirring, and barrel toast are common secondary sources.
Examples
- Brioche and biscuit in bottle-aged sparkling wine.
- Vanilla and clove from new French or American oak.
Cellar actions
- Secondary character can integrate with time in bottle — young oak bombs may mellow.
- If you dislike heavy oak secondary notes, seek neutral vessels and lower new-oak shares.
Related terms
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