This is part one of at least a two part series – I say at least because tasting itself can be very complicated and there are many factors involved. I will do my best to institute brevity while maintaining useful and informative facts. People spend copious amounts of money and time perfecting the art of ‘tasting’ wine. One of the first things to learn while ‘tasting’ anything, is getting your nose involved. Without our sense of smell we would have a very diminished experience with ‘taste’. If you think back to your last head cold, I am sure you will also remember how everything taste- blah. Even the most boldly flavored food taste bland when your olfactory area is not working at 100%. The olfactory area, located at the top of our noses, has millions of nerve cells that react to volatile molecules delivering flavor messages to the brain. These flavor messages are combined and separated into patterns which are then identified by the brain. The only way the flavor molecules can travel to the olfactory area is as a vapor given off by a liquid. The reason a heated snifter of Grand Marnier gives off a more fragrant and complex aroma is because the heat is releasing more vapors thus increasing the amount of molecules to reach the olfactory area. ( I know it seems like high school bio class but trust me you need to know these little fact to fully appreciate tasting ) Vapors can reach the olfactory area via two routes: 1. The nostrils or 2. The retro-nasal passage located at the very back of the mouth. (This is where we unconsciously get our sensation of taste)
Olfactory Area Diagram
‘Nosing’ your food or drink prior to putting it to your lips will heighten your senses and prepare you for getting the most out of your ‘tasting’. One of the keys to being a good taster is training your brain to recognize both common and complex aromas. Simply put, you must be able to identify individual aromas in a crowd. The ability to pick out a hint of leather means you have to have a clear understanding of what leather smells like. One of the best investment I have ever made (well, my girlfriend made as a birthday gift to me) was the 54 Piece Le Nez du Vin Aroma Kit. It is available at http://makescentsofwine.com/ . If you have never seen the color green how could you possibly be expected to describe it? The same goes for aromas. If you have never smelled pure truffle, for example, it will be impossible to decipher it among multiple layers of aromas.
So before you dive into ‘tasting’ anything, remember to invite your nose to the party and I guarantee that it will not let you down. Part II will delve into the tongue and its complex addition to the equation of tasting.
