Published in September 2016 issue of Prospect Magazine
How important is the sense of smell to our experience of wines? We know that a large part of what we call taste is in fact due to smell. The tongue’s receptors only provide information about taste: sweet, sour, salt, bitter and umami. Wine critics will talk about notes of melon and pineapple in Chardonnay and the licorice and cherry character of Chianti, but we don’t have melon or pineapple, licorice or cherry receptors on our tongues. Our experience of fruit flavours is largely due to smell. Yet those fruity flavours are experienced as if coming from the tongue. Yet it is the brain that combines the taste, touch and smell, and fuses them into a single, unified experience of flavour. It is this integrated working of the brain that experts try to unpick, with only some success, when tasting professionally.
Although your sense of smell’s contribution to assessing wine on the palate is vitally important, it tends to go unnoticed. However, smell plays a dual role in tasting, and the interaction between these roles is intriguing. Consider what happens when you stick your nose in a wine glass. Assuming that it is not the smell of the glass you are getting, which can be the case with the dishwasher powders used in some restaurants, what you will get at first are the most volatile molecules: the ones that escape the inhibiting power of the alcohol. Very often, these will be fermentation aromas and you’ll have to swirl the glass before the more reticent aromas of fruit are released. When you attend to the second nose, what expectations do they set up about the wine’s flavour? It…