"A Deep Dive into Flavors and Aromas aka is there bacon in my wine?" In this episode, we chat about the fascinating world of wine flavors and aromas — demystifying why your glass might smell like cherries, freshly cut grass, butter or cat’s pee.

Where Do These Aromas Come From? We break down how wine’s scents aren't added, but come from a mix of grape variety, fermentation, aging methods and terroir. From primary aromas of the varietal (fruity, floral, spice) to secondary aromas courtesy of fermentation and winemaker decisions (yeasty, buttery), and tertiary aromas derived from bottle aging (earthy, nutty, leathery, forest floor), it’s a full-on aromatic journey.

Grape Varietals and Signature Notes We give hints on how to recognize classic grape varieties and their aromas — like Sauvignon Blanc’s grassy notes, Pinot Noir’s red fruit and forest floor and Syrah’s black pepper. These aren’t just poetic descriptions — they’re chemical compounds similar to those found in everyday foods and spices.

How to Train Your Nose We give you insight on how to build your sensory vocabulary by smelling fruits, herbs and spices and encourage you to slow down, swirl, sniff and sip with curiosity rather than be intimidated

Big Takeaway Wine is more than a drink — it’s an experience rooted in memory, chemistry and personal perception. Understanding the science behind the aromas not only makes you a more informed drinker, but it also deepens your appreciation for each glass!

Cheers to: Holly Feraci, chief sommelier and national sales director at Barboursville Vineyard.