Secondary Aromas
Smells created by winemaking, such as oak or malolactic.
Unofficial study resource · not affiliated with or endorsed by WSET®Definition
Secondary aromas are created by winemaking choices rather than the grape. Examples include vanilla and toast from oak barrels, buttery notes from malolactic fermentation, and bready notes from time spent on the lees.
Why it matters for WSET
Recognising secondary aromas in the WSET tasting method tells you how a wine was made, not just which grape it is.
Example
Vanilla from oak ageing is a classic secondary aroma.
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