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The influence of wine experts pushed a generation of wine lovers to believe they had to gain extensive wine knowledge to speak the same expert language.
However, a new generation now seeks wine reviews written by people like them and shared through mobile applications.The wisdom of the crowd provides then guidance on the most liked wines and their descriptions.BUT,Do these two types of wine reviews convey similar meanings of the words they use to describe wines?
In this week's article, I share the findings of a French study. It investigated if the level of wine expertise affected the way people categorize wine odors.
When we start our wine education, we often aspire to develop an articulate language to share our experience with others.
Expertise builds on extensive wine knowledge that you acquired by studying wine styles, wine regions, and the science of growing grapes and making wine. And of course, tasting a wide range of wines!
The more you learn about wine, the more you taste different wines, the more you developed expertise.
Are you ready to test your wine knowledge?
Would not it be nice if our ability to smell improved with aging as the "vins de garde" (wines for aging) do?
It won't come as a surprise if I told you that our ability to smell is critical when we practice wine tasting; indeed, the majority of sensations we experience are through the nose, i.e., the sense of olfaction.
Is this indispensable ability declining with age, as it happens for our visual or hearing acuities?
Several readers have shared their concerns with me as they started noticing a sort of decline in their smell perceptions as they age.
Some uplifting news has been released in December 2020, stating that "wine appreciation improves as a person gets older." This is the topic of this week's article.
I consider the best of 2020 wine tasting tips, the articles that captured the most attention and engagement from my readers.
The end of the year is an opportunity to reflect on what was on point and what was not useful to you, wine enthusiasts reading my weekly newsletter.
Here are the best of 2020 tips.
So let’s celebrated the close of 2020 with some sparkles!
I am very excited to announce and host a Live Masterclass on December 29th at 5:00 PM EST to share what I learned over the years on sparkling wines.
Champagne and sparkling wines are associated with joy and celebrations.
As you may know, I am a native of the Champagne wine region in France and a bubbly lover.
My parents always had a bottle of Champagne in the fridge. It was the way people in Champagne were, popping the cork when friends were visiting, for a family reunion, and of course for the New Year.
But there are many sparkling wines around the world: Champagne, Cava, Prosecco, etc.They are all sparkling but have different aromatic profiles that you may like or not fancy at all.
The masterclass will be a two-hour training, including a guided tasting and a live Q&A session.
You will get a copy of the materials shared during the live session. And if you attend LIVE, you will get a bonus resource describing the typical sparkling wine aroma, origin, and recipes to create homemade aroma standards.
At the end of the training, you will feel knowledgeable and comfortable navigating the sparkling wine aisle and describing all the sensations you perceive when tasting a glass of sparkling wine.
The question is: Will you join me?
This week's article aims to take you to Portugal and discover the typical aromas of Tawny Port Wines and their origin.
Port Wines express many aromas that evolve during aging over 10, 20, 30, or 40 years. This complexity is worth discovering and learning how to describe it.
You will first acquaint (or re-acquaint) yourselves with Port wines and their characteristics.
Using recently published literature, I review the characteristics of the main grape varieties used to make Port wines, along with the winemaking and wine aging processes.
We then dive into Port wines' typical aroma, and you will discover the nuances identified by a sensory panel. I then offer probable explanations on the aroma origins.
Whenever someone asks where they should start to learn how to taste wine, I reply with a question: What is your purpose?
I created a giveaway to offer you the chance to win two books that, I believe, will challenge your understanding of wine appreciation.
1-Flawless by Jamie Goode and
2-Smellosophy by A.S Barwich
And you can increase your odds with just a few additional clicks!
I had the immense pleasure to chat with Paul K. about the Wine Aroma Wheel, how you can learn to describe wine aroma confidently, and the role of sensory scientists in the wine industry.
Have you ever tried to locate the basic taste areas on your tongue? Did you try this exercise: to put sugar on the tip of your tongue, lemon juice, or salt.
Why would you do that? Well, you learned about the tongue map, delineating exactly where you can perceive the four basic tastes.
However, if you have followed me for a little while, you know that the tongue map is inaccurate.
The infamous tongue map came back to me Monday evening, unexpectedly. Paul K, from the Wine of the Month club, asked me about the tongue map during the recording of an episode for his podcast, Wine Talks. Was it true or bogus?
The tongue map is bogus, period.
Here is the true story of the tongue map, first reported by my professor in graduate school and also confirmed by the Director of the Monell Center.