Aromas like “sweet Meyer lemon” and “pie crust” are actually aroma compounds called stereoisomers that are captured in our noses from evaporating alcohol.
Aromas like “sweet Meyer lemon” and “pie crust” are actually aroma compounds called stereoisomers that are captured in our noses from evaporating alcohol. It’s like a scratch and sniff sticker.  A single glass can have hundreds of different compounds, which is why people smell so many different things. It’s also easy to get lost in language though, since all of us interpret individual aromas in related, but slightly different ways. Your “sweet Meyer lemon” may be my “tangerine juice”. We’re both talking about a sweet citrus quality in the wine. We’re both correct –we’re just using slightly different words to express the idea.