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Oxford Companion to Wine

By Jancis Robinson

Published 2006

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nose, the most sensitive form of tasting equipment so far encountered, the sense of taste being so inextricably linked with the sense of smell. When the nose is blocked, whether by a cold or by mechanical means, the ability to taste either food or drink is seriously impairedā€”so much so that cold sufferers have to resort to decongestants if the need for their tasting skills is serious.

Nose is also used as a synonym for the smell, aroma, or bouquet of a wine, as in wines having ā€˜a nose of raspberriesā€™, ā€˜a raspberry noseā€™, or even ā€˜raspberries on the noseā€™.

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