What comes to mind when you think of esters, pyrazines, and terpenes? Perhaps you are getting flashbacks to your organic chemistry class, but these compounds are not just present in laboratory beakers. They also form the aromas responsible for the flavors that wine connoisseurs know and love. "Where Wine Flavors Come From" explains how some of these compounds interact to create the three basic wine flavor categories: Fruit/Floral/Herbal, Spice, and Earthy. Posted on Wine Folly (a website on a mission to improve appreciation and education surrounding wine), the post introduces readers to the science behind wine flavors through text and useful diagrams. The article was originally posted in 2015 and updated April 3, 2020. Madeline Puckette (a James Beard Award-winning writer and the International Wine & Spirits Competition Wine Communicator of the Year 2019) created the guide with input from sommeliers Geoff Kruth and Matt Stamp. Readers interested in more content from this sommelier duo may be interested in their podcast, Guild of Sommeliers.