What aroma is often associated with aged red wines?

Aged red wines commonly exhibit aromas such as vanilla and spice due to the interaction between the wine and the oak barrels in which they are often aged. As red wine matures in oak, compounds such as vanillin, which contributes a vanilla scent, are released from the wood, especially if the barrels are charred or toasted. Additionally, various spice notes can develop as the wine interacts with the wood, further enhancing the complexity of the aroma profile. This transformation occurs over time, leading to richer and more nuanced fragrances that many wine enthusiasts appreciate in aged wines.

In contrast, fresh berry aromas are typically more associated with younger red wines, while floral notes and green grass represent different wine characteristics that are not typically prevalent in aged reds.