Often, tertiary aromas will modify primary aromas, with the fresh fruit of a youthful wine changing to be more dried and concentrated as it develops.
Tertiary Aromas: Tertiary aromas (sometimes referred to as “bouquets”) come from aging wine. Aging aromas are attributed to oxidation, aging in oak, and/or aging in bottle over a period of time. The most common example of this is the “vanilla” aroma associated with wines aged in oak. Other more subtle examples of tertiary aromas are the nutty flavors found in aged vintage Champagne. Often, tertiary aromas will modify primary aromas, with the fresh fruit of a youthful wine changing to be more dried and concentrated as it develops.