{"id":882,"date":"2015-05-06T09:28:40","date_gmt":"2015-05-06T07:28:40","guid":{"rendered":"http:\/\/chateausuau.com\/?p=882"},"modified":"2020-01-28T17:44:57","modified_gmt":"2020-01-28T16:44:57","slug":"les-1001-aromes-du-vin","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/les-1001-aromes-du-vin\/","title":{"rendered":"Les 1001 ar\u00f4mes du vin et comment les identifier"},"content":{"rendered":"

\"Les<\/a>
\nParler d’un vin, c’est un peu comme r\u00e9citer une po\u00e9sie sauf que dans ce cas, il n’y a rien \u00e0 apprendre par c\u0153ur… Un m\u00eame cru pourra \u00eatre ressenti de mani\u00e8res diff\u00e9rentes suivant les personnes qui le d\u00e9gustent. Lorsque l’on \u00e9voque un breuvage, c’est d’abord l’odorat qui s’exprime. L’imagination prend ensuite le relais. Les adjectifs sont nombreux pour d\u00e9crire le vin que l’on a sous le nez, en particulier lorsqu’il s’agit de celui d’un sommelier chevronn\u00e9. Et les mots de s’enchainer au rythme des sensations olfactives. D\u00e9couvrez ici les secrets des 1001 ar\u00f4mes du vin, de celui du raisin fraichement r\u00e9colt\u00e9 au vin embouteill\u00e9…<\/p>\n

Les ar\u00f4mes primaires<\/strong>
\nC’est par la raisin que les ar\u00f4mes d\u00e9butent leur carri\u00e8re, m\u00eame si son jus n’est pas le plus aromatique qu’il soit. Ce sont les compos\u00e9s organiques de la pulpe et surtout la pellicule du raisin qui donnent ceux que l’on appelle les \u00ab\u00a0ar\u00f4mes primaires\u00a0\u00bb. Chaque c\u00e9page porte une signature dite aromatique ou au contraire plus discr\u00e8te. Un Muscat sera par exemple tr\u00e8s \u00ab\u00a0bavard\u00a0\u00bb !<\/p>\n

Les ar\u00f4mes secondaires<\/strong>
\nLa fermentation alcoolique ne permet pas uniquement de transformer le sucre en alcool et le jus de raisin en vin. Les levures et des bact\u00e9ries vont \u00e9galement travailler pour fabriquer de nouveaux ar\u00f4mes dits \u00ab\u00a0secondaires\u00a0\u00bb. Plusieurs \u00e9l\u00e9ments influeront sur le type d’ar\u00f4mes d\u00e9velopp\u00e9s dont par exemple la sorte de levure ou la temp\u00e9rature de fermentation.<\/p>\n

Les ar\u00f4mes tertiaires<\/strong>
\nJamais deux sans trois ! Les ar\u00f4mes dits tertiaires interviennent \u00e0 la toute fin du processus, \u00e0 l’occasion de l’\u00e9levage du vin. Ils proviennent de l’extraction du bois ou des r\u00e9actions chimiques produits durant e vieillissement du vin en barrique.<\/p>\n

Les types d’ar\u00f4mes<\/strong>
\nIl nous faudrait probablement des dizaines articles complets pour vous citer et d\u00e9crire chaque ar\u00f4me, chaque parfum et chaque odeur de vin. Une roue des ar\u00f4mes a m\u00eame \u00e9t\u00e9 invent\u00e9e pour s’y retrouver. Nous nous contenterons pour l’heure de vous citer les grandes cat\u00e9gories qui vous permettront de vous familiariser avec la th\u00e9matique. Il faut donc distinguer les fruit\u00e9s, les bois\u00e9s, les floraux, les \u00e9pic\u00e9s, les v\u00e9g\u00e9taux mais aussi les chimiques et les animaux. Pour ces deux derniers, on parle m\u00eame de vernis \u00e0 ongle, solvant, ventre de li\u00e8vre ou pipi de chat ! Tout un programme…<\/p>\n

Et vous, pensez-vous pouvoir d\u00e9crire les ar\u00f4mes d’un vin ? Pour en avoir le c\u0153ur net, nous vous invitons \u00e0 vous rendre \u00e0 l’occasion \u00e0 Saint-Emilion. En plus des visites de ch\u00e2teaux et vignobles, un mus\u00e9e permet d’essayer de reconna\u00eetre une palette de parfums… A vous de jouez !<\/p>\n","protected":false},"excerpt":{"rendered":"

Parler d’un vin, c’est un peu comme r\u00e9citer une po\u00e9sie sauf que dans ce cas, il n’y a rien \u00e0 apprendre par c\u0153ur… Un m\u00eame cru pourra \u00eatre ressenti de mani\u00e8res diff\u00e9rentes suivant les personnes qui le d\u00e9gustent. Lorsque l’on \u00e9voque un breuvage, c’est d’abord l’odorat qui s’exprime. L’imagination prend ensuite le relais. Les adjectifs […]<\/p>\n","protected":false},"author":6,"featured_media":885,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encyclopedie-du-vin"],"acf":[],"yoast_head":"\nLes 1001 ar\u00f4mes du vin et comment les identifier - Chateau Suau<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez ici les secrets des 1001 ar\u00f4mes du vin, de celui du raisin fraichement r\u00e9colt\u00e9 au vin embouteill\u00e9... et comment les identifier.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chateausuau.com\/fr\/les-1001-aromes-du-vin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les 1001 ar\u00f4mes du vin et comment les identifier - 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