Aromas are in the Nose. Flavors are in the Mouth.
The aromas and flavors of wines can come from many sources:
The vast majority of wines have fruit aromas and flavors.
Wine fermented or matured in oak barrels can have flavors of wood, oak, cedar, smoke, toast, hazelnuts, vanilla, coconut, cloves, and other spices.
The climate can influence the flavors:
The color is derived from the grape skin.
If the skin is thin, or removed before fermentation, the color will be lighter or white.
No contact between juice and skins.
White or Black grapes.
Short contact between juice and skins.
Black grapes.
Long contact between juice and skins.
White grapes.
Long contact between juice and skins.
Black grapes.