Descriptors aromàtics i gustatius que identifiquen la garnatxa negra a Catalunya

Abstract

The aim of this study was to define the aromatic profile of the Grenache wines in the Catalan terroir, in a project proposed by the association Land of Grenache to the Catalan Institute of Vines and Wine (INCAVI). The purpose was to determine the sensory characteristics of Grenache wines in view of their inherent quality and the extension of planted hectares in Catalonia. A wine tasting panel formed by a group of professional experts from different fields (technicians of the Government of Catalonia and from universities, and oenologists and sommeliers) met to homogenize and unify criteria about the already known descriptors of white and red Grenaches. They tasted seventeen Grenache Noir wines belonging to six Catalan designations of origin. In summary, often perceived in the aroma of Grenache Noir wines is a predominance of fresh and ripe red and black forest fruits and candied dried fruit, followed by mentholated, citric and mineral notes and the presence of nuts (often almonds and hazelnuts). The mouthfeel is warm, round and powerful due to their degree of alcohol; the wines are consistent, elegant, and persistent, with ripe tannins and a final hint of salinity.