Roses, violets or jasmine are usually associated with the world of perfumes. But these aromas are also found in some wines. While we are reminded of different flowers, they come together with fruit aromas to create a delicious bouquet that awakens our senses. Let’s find out which flowers can be discovered in wines.
Have you ever visited a vineyard? Did you see roses or lavenders greeting you at the front door? Many say that the flowers that grow in the vineyards transmit their notes to the grapes. Why not believe in that. The vines capture various components of the terroir and transmit them into the wines. But we have to remember that the aromas are molecules. If we feel a note of rose in a wine, it is not really an aroma that comes from the flower, but a molecule that -along with others- creates its distinctive perfume. Some strains possess these floral molecules is their profile. They are so particular, so intense, that they are easy to identify in blind tastings.
In the literature dedicated to the subject of wine you will find many descriptions of this family of aromas. Experts mention flowers like carnation, hyacinth, iris, rose, peony, freesia, lily, mignonette, violet, but also shrubs and trees that bloom like jasmine, acacia, linden, honeysuckle, orange blossom, elderberry, geranium, magnolia and some aromatic herbs such as verbena, lavender and chamomile.
I invite you to discover different flowers, to pause for a moment on a spring or summer walk and to keep your senses sharp. You can also resort to aromatherapy oils. Always buy organic ones and use them according to the instructions of the producer. Remember: these small bottles contain super concentrated oils. So with a droplet is enough to feel the aroma perfectly. You can smell lavender, for example, and then look for this note in wines.
The classification of floral aromas has a very similar logic to the fruit notes. It is very probable to find white flowers in white wines and flowers of different colors in red varieties. I present a list of the best known strains and their flower notes:
If you like floral notes in wines, in addition to looking for particular strains, I advise you to look at the areas where they come from. In the coastal zone the grapes always develop more floral notes than in other warmer areas. This effect occurs due to the influence of the sea on the climate. The more temperate, the more flowers we can find in the wines.
As an example, I recommend you try some wines from the Marques de Casa Concha line. In the case of Marques de Casa Concha Pinot Noir, which comes from the coastal vineyards of the Limarí Valley, we can find elegant notes of rose petals.
Yes, winemaking can also develop notes of flowers in a wine. In the case of late harvest wines, whose grapes are harvested very late in the autumn, they develop other types of very sweet and particular aromas.
Depending on the strain, denomination of origin and vintage, these sweet wines present notes of verbena, magnolia, jasmine, geranium, linden and acacia, as is the case of Concha y Toro Late Harvest.
Regarding food pairings, I invite you to concentrate not only on your floral notes, but on your entire bouquet. Also the mouth of wine is the key to a successful marriage.
For example, the beautiful and floral nose of Frontera Moscato invites us to think of some paradisaical islands, but when we taste it we find a well balanced wine between its fruity notes, sweet taste and good acidity. It is very versatile. It can be uncorked to accompany snacks, spicy oriental food or desserts with fruit.
Today I present you a classic Italian recipe: stuffed zucchini flowers. It is an easy and fast dish, but delicious and very gourmet. In addition it harmonizes perfectly with a floral Casillero del Diablo Vognier.
Fiori di zucca ripeni (Stuffed zucchini flowers)
Ingredients for 4 people
- 12 zucchini flowers
- Frying oil
- 3 eggs 1 cup of flour
- Half cup of sparkling mineral water
- 100 gr of ricotta
- 100 gr of Parmesan cheese
- 100 gr of goat cheese
- Pinch of nutmeg
- Pinch of dried basil
- 1 bunch chopped chives
- Salt and pepper
Preparation
- Beat two eggs, add flour, pinch salt and mix well.
- Gradually add a little bit of sparkling water until a homogeneous mass is obtained.
- For the filling, mix in a bowl all the cheeses (at room temperature), add the chives and spices (nutmeg, basil, black pepper, a little salt). Add a beaten egg.
- Clean the zucchini flowers, soak slightly in water, removing any dirt.
- Fill the flowers and fold them carefully so they do not become disarmed.
- Heat oil in a skillet (abundant frying), wet each flower in the egg and flour dough, and fry until golden. Turn them around when necessary.
- Let the excess of oil drain over a paper towel and serve hot.