Although many of the scents in the museum are already bringing back memories, this cabinet will try to do so even more. Inside you will find aromas that may remind you of childhood moments, such as black liquorice or camphor, and others that bring back closer memories, such as the smell of talcum powder and babies.

Wine tour:

In the memory cupboard, we find aromas such as puff pastry, which is an aroma of secondary origin, which may well be related to the alcoholic fermentation carried out by the yeast, or be due to the preparation of the puff pastry with butter and in this case, it can give us memories of the second fermentation called malolactic fermentation, explained in the dairy locution. Thus, we will find it in young red wines, as well as in red wines aged in barrels and especially in white wines with barrels.

Liquorice, which can be of primary origin in red varieties, especially in Tempranillo and Cabernet Sauvignon, or tertiary due to the barrel ageing of red wines, especially in warm areas, such as ports in Portugal, Bordeaux, Burgundy and the Rhone Valley in France, Bierzo, Rioja, Priorato and Ribera del Duero in Spain, USA, Argentina, Chile and Australia.

The aroma of almonds can be of primary or tertiary origin, very present in finos, manzanillas, amontillados de Jerez, and can also be found in young red wines produced by carbonic maceration.

Talc is an aroma of primary origin, especially found in the white Gerwustraminer variety.