Tertiary aromas really arise after long years of aging, so being patient is rewarding as great complexity is available in good vintages. Some of the aging aromas are: prune, mushroom, truffle, licorice, vanilla, coffee, caramel, brioche.

If you tend to get headaches after drinking wine, you should drink wine less constantly. You might get a headache from the sulfates. Drink only in moderation to avoid headaches.

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Secondary (fermentation) aromas are created during the fermentation, so a young wine will contain a blend of varietal and fermentation scents. Examples of the latter are: cloves, blackcurrant bud, saffron.