How to taste: Nose

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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As demonstrated above, this is the single most important stage in wine tasting. The trick is to persuade as many flavour compounds as possible to vaporize and come into contact with the olfactory bulb (although what we smell is in fact an azeotropic mixture of many, rather than isolated, individual, flavour compounds). It is then necessary, of course, to be in a suitable frame of mind to interpret the messages received by the olfactory bulb, which is why the act of tasting requires concentration.