Once we have made a distinction between the different wine aromas we can go on classifying them. The professional tasters divide the many existing aromas in ten cathegories, as follow:

• Animal, in it we include the smell of wild meats, meats in general, and animal furs.
• Balsamic, they are the smells to pharmacy or fine resin.
• Wooden, in this cathegory we include all smells that come from the evolution of the tannins in wines and the wooden containers.
• Chemistry,smells full of sulphidric aromas due to the acetic acid,etc. They are felt as itching in the deepest part of your nose.
• Esteres, they are smells that were produce during the process of alcoholic fermentation.
• Spicy, it?s a very wide  smell cathegory, in which very often the bouquet of the  great old wines is included (pepper, clove, cinnamon, vanille...).
• Empireumatic, these are smells to burnt, smoked, and boiled.
• Vegetable, ( hay, herbs, etc). These vegetables smells are noticed not only in young wines but also in old ones.
• Floral (rose, violet, magnolia, etc.).
• Fruity (banana, apple, etc.).
  

This deep knowledge that the wine taster has of the different kinds of smells existent, classifying them in an exhaustive way, is known by every single profesional wine taster and it allows him or her to give an specific
name to almost everything that can be smelled during the tasting rite.
Definitely  they express with words and transform in perceptions what other people simply experiment as an unconcious sensation or an unclassified one. This is the magic of tasting wine and what it makes it an art.