Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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The smell of a wine is probably its single most important attribute, and may be called its aroma, bouquet, odour or off-odour if it is positively unattractive, or even flavour.

The sense of smell is the most acute human tasting instrument (blocked nose robs food and drink of any flavour) but since it is so closely related to what we call the sense of taste, it is considered in detail under tasting. Those who lose their sense of smell, either temporarily or permanently, are said to be anosmic.