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The second wine tasting component is smelling
and inhaling the wine’s aroma.
Concentrate as much as you can and smell the wine, swirl the
glass, and smell once again.
The stronger the aromas, the
stronger the impression. Most of the wines, especially the
more delicate and the older ones develop their aromas only
after “being walked around” the glass.
There is no consensus as to
the exact technique of whiffing. Some say do two or three
quick whiffs, others prefer one single deep whiff.
The goal of whiffing is to inhale
the aroma as deeply as possible so that it gets into contact
with our sensory nerve and hence, with the part of the brain
that is responsible for registering, storing, and deciphering
sensations.
The spot where that takes place
is extremely sensitive: a cold or an allergy might completely
block even the most intense aromas. With enough practice and
concentration, you’ll learn how to extract the maximum
from different aromas and how to interpret them.
The vivid connoisseurs love
to concoct different aromas. “Dark chocolate!”
says one. “No, that’s more like pepper,”
claims another. “Tea leaves, tobacco, and mushrooms,”
adds third. Are they joking??
Probably we don’t quite
realize it but nowadays we are exposed to so many different
smells that we find it difficult to find words to describe
all the complex aromas that a glass of wine can offer.
Like color, a wine’s aroma
can tell us a lot about its character, origin, and its history.
Since our sense of taste is limited to only 4 categories (sweet,
sour, bitter, and salt), the wine’s aroma is the most
informative part of our sensory experience. So take your time,
sit back and contemplate the aroma! Like the perfume of a
loved one or the smell of freshly baked bread, a wine’s
aroma can evoke memories of times and places that we cherish.
Wine
Tasting: Look | Wine
Tasting: Smell | Wine
Tasting: Taste
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