What is 'tertiary flavor' in wine?

Tertiary flavors in wine refer to the complex and nuanced flavors that develop as wine ages. These flavors emerge after the primary flavors (which come directly from the grape variety) and secondary flavors (which are a result of fermentation and winemaking processes) have been established. Tertiary flavors can include characteristics such as leather, tobacco, earthiness, and various spices, which typically develop over time as the wine interacts with oxygen and undergoes chemical transformations.

Understanding tertiary flavors is crucial for appreciating the depth and evolution of a wine's profile, particularly in fine wines that benefit from proper aging. These flavors can add complexity and richness to the wine, making it more intriguing and enjoyable as it matures.

The other options focus on different aspects of flavor development in wine: the flavors from the grape variety represent primary flavors, fermentation results in secondary flavors, and any additional flavors added during aging relate to other processes. However, none of those options capture the essence of what tertiary flavors are, which are inherently tied to the aging process itself.