What does "tertiary aromas" refer to in wine tasting?

Tertiary aromas in wine tasting refer to the complex smells that develop during the aging process, particularly as the wine interacts with its environment, such as the container it’s in and the air exposure it experiences. These aromas often include notes like leather, tobacco, dried fruits, nuts, and spices, which are not present in the primary (grape-derived) or secondary (fermentation-derived) stages of the wine.

As wine ages, chemical reactions occur that transform primary fruity aromas into more sophisticated and layered scents, contributing to the wine’s overall character and complexity. Understanding tertiary aromas helps in appreciating the evolution of wine over time, enhancing the tasting experience by recognizing the deeper flavors that emerge as the wine matures.