The judges who evaluate wines come from many different countries. All of the judges are professionals: winemakers, sommeliers, buyers or wine journalists. However, their personal and cultural backgrounds are different. So the question is: is it also possible that their perceptions of wine are different?
Editor's note: "We taste wine with four of our five senses: sight, smell, touch, and taste" but the same wine "tasted" by two people will not be perceived identically. And how do we explain sights, aromas and flavors in our glass? Author Meg Maker takes us through the vocabulary of wine, showing us what we have in common when we experience a wine — and how to express it. –Becky Sue Epstein, Editor
“Tasting” wine, so-called, isn’t only about taste, about the wine’s flavors. It’s also about its color, aromas, temperature, and texture across our palate. Tasting wine requires us to tune into a mix of signals entering our sensorium, then make sense of the mess.
I had just finished my Intro Sommelier course and was determined to distinguish the difference in aroma of all the different flower colors. How else was I expected to know “white roses” from “yellow roses” during my next exam? So I began to smell.