Questions Uncorked

May 27, 2008

Hi Robin,

Thanks for your question and no, it isn’t a silly one! Wines are pretty unique in their aromatic complexity. It isn’t uncommon to talk about notes of black currants and cassis when discussing Cabernet Sauvignon or to think of plums when we smell Merlot. When a Chardonnay has been aged in oak barrels, the oak can add a smell of toast or spice or even dill to the wine. Now these fruits, spices or herbs haven’t been added to the wine; the main reason we talk about different fruits or herbs is that lacking something better, wine experts have, over time, developed a wine vocabulary that is based on a food vocabulary. It can be very hard for a wine taster to try to convey how a wine might smell or taste – everyone’s sense of smell and taste is very different. Using a common food vocabulary can make it just a little bit easier.

One of the questions I frequently get asked is how someone can improve their wine vocabulary. This is actually easier than you might think. The simple answer? Use your nose to smell everything around you – especially what you are eating! When we go to a grocery store we are so used to buying fruits and vegetables that aren’t really in season, so many of us don’t have a great idea of what really ripe, fresh strawberries taste like. But, if you start to really look for fresh, ripe produce your nose will get quite a workout. And building up your food smell vocabulary will really help you in sniffing and describing wines!