Definition: aromatisation

The flavouring of wine has always existed. The Greeks still produce white and red wines, which are enhanced with pine resin. The ancient Greeks are thought to have used this resin to coat the terracotta jars in which wine was stored. Another explanation is that, due to a lack of oak, winemakers used pine barrels. Even the jars found in Egyptian tombs were coated with resin and bitumen. We can therefore deduce that the ancients believed that resin improved the taste of wine. In the Loire region, to imitate Sauvignon, it was traditional to marinate elderberries in the vats. Furthermore, coriander added to Muscat wines produced a rancio flavour. Whatever aromas are added to wine, whether natural or synthetic, their effect never lasts very long in the bottle. Aperitif wines such as vermouth are fortified wines, flavoured with fruit and often supplemented with herbs and other spices.