Scent takes centre stage with aromatic white wines.

Ever swirled a glass of wine and been hit with the intoxicating scent of jasmine, ripe peach, or lychee? That’s the magic of aromatic white wines, a style defined not just by flavour, but by fragrance. The term ‘aromatic wine’ is thrown around a fair amount, is seen as a descriptor on wine lists and is a style that is increasingly being embraced. But what does it really mean?

One can be forgiven for asking “aren’t all wines aromatic?”. True, all wines do have aromas, but aromatic whites are those where the predominant feature is their aroma.

The white wines most often referred to as aromatic include Riesling, Gewurztraminer, Viognier, Sauvignon Blanc, Muscat and Pinot Gris.

Martin’s Lane makes some of the best Rieslings from British Columbia.

Each is known for a signature scent: Riesling for its green apple and citrus aromas, Gewurztraminer’s exotic spices and lychee nut, Viognier’s peach and apricot aromas, and so on.

The term relates more to intensity than to existence. Aromatic wines offer a distinctive and powerful aromatic profile that leaps from the glass, forming a core part of their identity. So where do these compelling aromas come from?

Estate Sauvignon Blanc grapes at Blasted Church.

Primarily, they come from the grape itself, specifically, from compounds called terpenes. Grapes contain some 4,000 different aroma compounds, but they’re bound up in sugar and virtually undetectable when you smell a fresh grape. It’s only during fermentation, when sugar is converted into alcohol and carbon dioxide, that these aromatic compounds are released and become perceptible.

That’s when the wine begins to bloom.

Neutral oak or stainless steel are usually the vessels of choice in the cellar.

To showcase these natural aromas, winemakers take a “less is more” approach in the cellar. When vinifying an aromatic wine, the aim is to preserve the grape’s expression; not layer it with oak or obscure it with competing flavors.

Malolactic fermentation is usually avoided for this reason as it can soften acidity and add buttery notes. Oak barrels, which impart their own aromas (vanilla, spice, toast) are typically skipped in both fermentation and in the ageing process.

Solvero winemaker Alison Moyes checking on fermentation in the cellar.

If commercial yeasts are used to ferment, neutral strains are selected that impart the least amount of aroma. Fermentations are kept cool, which helps to retain freshness and enhance a wine’s natural aromas. Skin contact can be lengthened to extract more aromatic compounds, and care is taken to limit oxygen exposure throughout the process.

The result? A pure, expressive white wine that smells as beautiful as it tastes.

Place is an important component of all wines. Aromatic white wines thrive in cooler climates. Lower temperatures slow ripening, which helps preserve natural acidity and results in wines with lower alcohol, lighter body, and a crisp, clean profile that allow the nose to take the spotlight.

Harvested Viognier at Black Hills Winery.

In the vineyard, aromatic grapes aren’t treated dramatically differently from other white varieties, but timing is key. Longer hang time on the vine can help deepen their aromatic profile as flavour and aroma compounds both develop more as the growing season goes on. Harvesting aromatic grapes is usually done during the coolest part of the day to lock in freshness.

These wines are tailor-made for the table, as they pair well with a variety of cuisines. In our experience, the fragrant character and gentle structure of aromatic white wines complement dishes on the lighter side.

Sushi is a great pairing with almost any aromatic white wine.

Gewürztraminer and Riesling are perfect with spicy dishes (think Thai curries, Szechuan stir-fries, or Indian cuisine. Fruit-driven wines like Viognier are a natural match for summer salads dotted with peaches, berries, or citrus. Alsatian Pinot Gris and more textured styles of Viognier can stand up to rich, cream-based sauces, and sushi, with its clean flavours and subtle textures, is a great pairing with almost any aromatic white.

Like all whites, aromatic wines should be served cool but not ice cold. Over-chilling tends to dull the aromas, muting the very thing that makes these wines special.

Follow your nose…

We recommend taking the bottle out of the fridge 10-15 minutes before serving. If your glass comes straight from an ice bucket, simply cup your hands around the bowl of the glass to gently warm it up.

As the days get longer and warmer, there’s no better time to explore aromatic white wines. Whether you’re lounging on the patio, hosting a backyard dinner, or simply craving a refreshing midweek pick-me-up, aromatic white wines offer freshness, elegance, and plenty of personality.

The next time you’re browsing the wine aisle or scanning the by-the-glass menu, follow your nose and treat yourself to something aromatic.

What’s Your Favorite Aromatic White?

Are you team Riesling or all about that Viognier? Let us know in the comments below—and don’t forget to share your favorite food pairing!