Who hasn’t found themselves, while listening to the theatrical olfactory analysis of a wine, thinking: “Do they really smell all that?” Indeed, some of the aromas that certain experts claim to detect are both surprising and bizarre. We at Wineshop.it took a journey through the strangest aromas found in wine.

Strange Wine Aromas: 5 Unusual and Bizarre Scents

The five aromas we’re about to describe represent some of the strangest and most surprising olfactory sensations we’ve ever heard mentioned during wine events and tastings. We’ll admit it: even we were left speechless by some of these descriptions.

Get ready to discover an unusual side of the wine world, where aromas turn into stories to be told and every glass hides a universe of completely unexpected scents.

1. Cat Pee

Let’s start right away with a very peculiar aroma. Many agree that one of the most iconic scents of Sauvignon Blanc is the famous “cat pee.” Yes, you read that right! This curious aroma has now become a hallmark of this grape variety.

Even though there’s a solid scientific explanation behind it — don’t worry, no suspicious liquids are added to the wine! — the association between a refined drink and such an unglamorous odor can be a bit jarring, even for seasoned wine lovers. In short, it’s not exactly a marketing dream.

So, what does “cat pee” really smell like? Don’t worry — it’s not as literal as it sounds...

2. Sticker Album Glue

If, like us, you collected iconic sticker albums as a kid, you’re probably still a bit nostalgic about that little ritual. But you probably never expected to find that memory among the aromas of wine!

And yet it’s true: in some red wines from Campania, you can detect the “unmistakable” scent of sticker albums. More specifically, it’s that particular smell of the glue just before sticking the sticker into the album.

If someone was looking for a creative way to spark the curiosity of former collectors, well… mission accomplished!

3. Burmese Carob

We’ll admit our complete ignorance on this one. We’re not exactly sure what “Burmese carob” is, or what its characteristics might be. And yet, it seems that some sommeliers claim to detect this aroma in certain wines.

Not even Google or Wikipedia are of much help: a search for “Burmese carob” turns up no results. What we do know is that carob is the fruit of the carob tree and that its scent can resemble cocoa or chocolate. But as for “Burmese carob,” we have no idea what it looks like or what it’s supposed to smell like.

We’re honestly speechless and the only question that comes to mind is: why?

4. Wild Sex

We won’t go into too much detail — we’ll leave that to your imagination. Just know that in the aromatic bouquet of certain Champagnes, there might be a hint of that unmistakable scent of “wild sex.” Don’t ask us anything more...

5. Snapped Cyclamen Stem

If you ever find yourself tasting a Pinot, try to detect in its bouquet the curious and distinctive aroma of a “snapped cyclamen stem.” Cyclamen is a fairly common and familiar plant, so nothing too strange there. But it’s the expression “snapped stem” that surprises us.

Apparently, breaking the base of this little plant releases a unique scent, one that has become a reference point for describing certain wines. If you’re really curious and willing to sacrifice a cyclamen plant to solve the mystery, go ahead, but there’s no guarantee you’ll get the answer you’re looking for!

Strange Wine Aromas: A Scientific Explanation

We have humorously and playfully discussed the creativity often used to describe wine aromas. In reality, sommeliers are not metaphorical poets. Sure, sometimes they use unusual terms, but there is a scientific basis behind it and it’s important to remember that.

Aromas are volatile molecules present in the environment that influence every olfactory perception we have. These molecules exist in varying amounts in everything around us. Therefore, it can happen that some of these molecules are present both in wine and in other objects/things, giving rise to similar scents.

Specifically, the aromatic compounds that develop during the wine production process depend on various factors: climate, soil, environment, grape variety, fermentation, aging and many others. These aromatic compounds can also be found in other objects, plants, fruits, and vegetables, so, when tasting a wine, the brain automatically makes these associations.

Undoubtedly, it is difficult to perceive, or even just imagine perceiving, the aromas mentioned above, but at least when it comes to spicy, fruity, or floral notes, now you know well where they come from and what they derive from.