The word "bouquet" is traditionally used to describe the "mature" smells of a wine from sources other than the grapes, usually as a result of the fermentation and aging process (e.g., a wine may have an "oaky" or "charred" bouquet as a result of being aged in an oak barrel). It's used part and parcel with the word "aroma," which pertains to the fruity smells derived from the grapes that were used to make a wine (e.g., a young wine may have "raisined" or "earthy" aromas). These days, however, bouquet is more commonly used to describe the wine's entire range of smells, and aroma has become practically synonymous with bouquet. See also aroma.