Simon et Fils

The smell of wine approach to analyze an entire register of flavors by studying their intensity, quality and character.

A wine may develop up to 700 good or bad flavor. The olfactory function represents 70% of the information provided by the tasting.

On 1 nose: it takes to discover, examine into the glass on the table to detect the intensity and the general character of the wine.

The 2nd nose: Rotate glass in his fingertips and then bring the glass to his nose. The aromas are divided into four groups: vegetable, mineral, animal and empyreumatic.

More than 500 aromatic substances were detected in the wine.
These scents are classified into different aromatic series:


The odors of flowers are different tones: the acacia or hawthorn for example, are fine fragrances and own some light dry white wines and sparkling. The purple or broom, more violent, are present in some white wines more sustained and some red wines.