This article (“Sensory User’s Manual - using chemistry, physiology, physics and psychology to develop a wine palate”) which we found at http://www.winepros.org/wine101/sensory_guide.htm on the topic of wine tasting is so well written and the topic so well developed that we are including it here as written. It is a bit long but, we think, is worth the time to read. This article was developed by Jim LaMar for: Professional Friends of Wine; http://www.winepros.org/wine101/sensory_guide.htm.
One caution. It is somewhat difficult reading. However, if you really want to know the subject give it a try. Let us know what you think.
Introduction
Wine tasting can be an occasional pleasant diversion or a time-and-resource-consuming passion. It can be conducted casually or formally. No matter what level of orientation or dedication is involved, some basic background knowledge and a logical approach can greatly increase individual enjoyment. Most American wine drinkers cheat themselves by not knowing how to taste; many talk the talk but fail to walk the walk, so a lot of ordinary-tasting wines gets sold at extraordinary prices.
Wine tasting is actually a complex proposition involving much more than simply sipping some fermented grape juice. There are many variable factors that affect an individual’s perception of flavor in wine. There are chemical, physical, mechanical, physiological, and psychological variables.
The type and quality of the wine itself is only one aspect of tasting. Others are the and shape of the wine glass… the individual’s impartial ability to smell and taste, as well as his individual flavor preferences… the temperature of not only the beverage itself, but also the ambient temperature and humidity of the tasting site… mental condition, how hungry, tired, and attentive the taster is can also affect relative judgment, as well as any preconceived notions and other psychological factors.
The Four Elements of Flavor
To understand these variables, let’s first look at the phenomenon of taste from a physiological standpoint. Flavor, although it may have slightly differing meanings, depending upon who is using the term, always refers to food. A food chemist may use “flavor” only to refer to aroma, while a chef is likely to include taste, texture, temperature, appearance, and arrangement in his context. The International Organization for Standardization defines flavor as:
Complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting. The flavour may be influenced by tactile, thermal, painful and/or chemesthetic effects.
While the senses of smell and taste are truly most important, flavor is not an experience limited to these, but a combination of experiences from the senses of smell, taste, touch, and, less obviously, sight.
- One – Smell: Acute, Ancient and Fragile
- Two – Taste: Categorization and Individual Sensitivity
- Three – Feeling: Texture, Body, Tannin, Alcohol and Temperature
- Four – Seeing: Clues Only; Don’t be Fooled
This article is divided into six parts, each in a separate Post. After the discussion of the senses, the article continues with a discussion of how to put it all together; the Methodology, Terminology and a Summary.
Remember, to keep a variety of wines in your wooden wine cabinet.
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