Sherry

Note Profile

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About

The smell of an oxidised fortified wine. Walnut leads, then dried fruit, toasted oak and tobacco. It is dry, aged and autumnal rather than a fresh grape smell.

Scent Profile

Sherry smells of walnuts first, a nutty, oxidised fortified wine. Dried fruit follows, not fresh grape. A warm spice runs through it, clove and cinnamon developing with age, next to a dried hay-like tobacco quality. Toasted oak gives it a dry, woody backbone, and a smoky, burnt-wood edge comes from the same ageing. A leather note and a sharp, sour wine acidity sit level with each other. It stays dry, aged and autumnal rather than fresh and grapey.

ScentWheel

Breadthmedium

EnvelopeHeart · ~6h lasting

Family Sweet & Gourmand, Fruity, Spicy, Amber · Musk · Leather

Read off the wheel, not a label applied to the note.

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ScentArt

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Materials That Can Make This Note

Perfumers can build Sherry from materials such as:

4-hydroxy-2,3-dimethyl-2H-furan-5-one caramellic · maple · coffee
Acetal alcoholic · green · ethereal
Acetaldehyde ethereal · alcoholic · aldehydic

Smell words come from published sources.

Allergens perfumes with this note can list: Eugenol

A given perfume with this note may use some of these, or something else, and may or may not contain the allergens above.

Origin

Sherry is a fortified wine from Jerez in Andalusia, aged five to six years under a flor yeast veil or oxidatively in oak. A gas chromatography-olfactometry study of fino sherry names the odorants directly: sotolon reading curry and tobacco, furfural reading floral and burnt wood, 4-ethylguaiacol reading toasted and clove, eugenol reading burnt and cinnamon, acetaldehyde reading pungent and fruity. The study calls the fruity and empyreumatic series the most characteristic, and says the spicy notes strengthen with age. There is no sherry raw material. Any sherry note is an accord built to the drink.

Usage in Perfumery

A boozy and gourmand accent, usually in the heart, next to tobacco, dried fruit, oak, leather and warm spice. It reads drier and more toasted than port wine, which is red-fruit led, and less caramelised than madeira. It is the fortified-wine idea taken towards the cask rather than towards the sugar.