Rich, Fleshy - if it combines various families of aroma.
Vinous - it if reveals characteristics of youth and freshness, reminiscent of the scent of the must of the grape.
Frank - if it has clean and precise aromas.
Ether - when there is a pronounced tinge of alcohol, acetone, varnish, or candy.
Aromatic - if its dominant perfume is that of fresh grapes or fresh aromatic herbs (basil, mint, thyme, etc).
Grilled - when its perfume reminds one of toasted bread.
Mineral - typical of wines of great terroirs whose bouquet is stony, smelling of flint, pencil lead, and powder.
Smoky - for wines aged in new wood heated at high temperatures that give off a scent of burnt wood.
Oaky - for a wine aged in a new cask that emits scents of liquorice, hazelnut, cocoa, coconut, vanilla, etc
Fragrant - with a hint of yeast and of the doughy part of bread.
Linear - expressing the scents of one family of aromas.
Authentic - when the grape variety and the original cru are easy to name.
Open - of oxygenation liberated all the qualities of the bouquet, resulting in a wine that is well-made.
Closed - if, on the contrary, it is timid, reserved, actually in the phase of youth.
Pure - if it defines the clearness and the precision of a grape variety and a cru, most often applicable to wines that are not aged in the cask.
Complex - when the olfactory examination of a bouquet develops in the wine glass, evolving and revealing a wine range of perfumes.
Lactic - when it is reminiscent of a creamy hint of butter, whipped cream, yoghurt, etc.
Madeirized - if it evokes madeira, it is a positive quality for oxidative wines, but it is negative in the case of most wines since it indicates a fault of oxidation.