{"id":2334,"date":"2018-10-08T15:14:35","date_gmt":"2018-10-08T19:14:35","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=2334"},"modified":"2018-12-11T10:32:20","modified_gmt":"2018-12-11T15:32:20","slug":"the-nose","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/10\/08\/the-nose\/","title":{"rendered":"The Nose"},"content":{"rendered":"

Le Nez Du Vin\u00a0 \u00a0–\u00a0 \u00a0 The Nose of Wine<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Aromas:\u00a0 Origin and Classification\u00a0 There are more than one thousand aroma molecules that have been identified to wines.\u00a0 However, they only account for one part of wine to a thousand.\u00a0 Where did the aromas come from?\u00a0 \u00a0A grape starts when the flower forms as a bud.\u00a0 It will give off a very subtle scent.\u00a0 As the fruit develops and with sunshine, the grapes make and store aroma precursors.\u00a0 \u00a0They do not give off any fragrance of their own.\u00a0 \u00a0The aromas start during the fermentation process.\u00a0 t the end during the maturing and bottle stages, new aroma molecules from, called tertirary aromas.<\/p>\n

Primary\u00a0<\/em> An example is with wines made from the Muscat grape family.\u00a0 \u00a0When you drink this wine, it almost feels like you are biting into fresh grapes.\u00a0 At this point is where you pick up most of the floral and fruity notes<\/p>\n

Secondary<\/em> These are created during the fermentation process mostly with sugars and amino acids.\u00a0 This slowly develops into the wine’s aromatic potential.\u00a0 \u00a0The aromas of banana, pineapple, apple, butter.\u00a0 \u00a0As the wine ages, it can take on more aromas of dried fruit, apricots, currants, etc<\/p>\n

Tertiary<\/em> This is where the aromas develop as the wine matures in oak barrels.\u00a0 Here is where you can pick up the aromas of vanilla, fresh butter note, leather, clove, mushroom, chocolate , smoke and much more.<\/p>\n

The Sense of Smell\u00a0\u00a0\"\"<\/a><\/strong><\/p>\n

Without getting all scientific, the sense of smell, the olfactory epithelium carries hundreds of receptors to the brain, which in basically responsible for tasting<\/p>\n

 <\/p>\n

\u00a0Scent\u00a0<\/em> Perception when we sniff a wine
\nAroma<\/em>\u00a0 Perception when the wine is in our mouth
\nFlavor<\/em>\u00a0 Perception during tasting, the “taste” of the wine<\/p>\n

My wine teacher back in the 1970s always stressed to me how to pick out all the differences between\u00a0 Scent, Aroma and Flavors.\u00a0 He would have me right them down next to the wines we were tasting.\u00a0 \u00a0Honestly, I could pick out a few things , but at that time, my palate was far from trained enough to pick out everything.\u00a0\"\"<\/a><\/p>\n

Over the years, I did start to pick up some specific aromas in the red wines.\u00a0 \u00a0The classic black current, cherry, vanilla noses became clearer to me.\u00a0 When I ran wine tastings , I tried to explain to the audience on how to look for those aromas.\u00a0 \u00a0Most of the time, that didnt work, unless I\u00a0 had an audience of people who were really into wine.\u00a0 \u00a0When I ran tastings at the wine shop, I talked about these aromas, but also told people do not fret if you can detect them.\u00a0 Just try to visualize any aroma that you get when you sniff and taste the wine.<\/p>\n

A few years ago, a doctor friend of mine gave me a gift “Le Nez Du Vin”, by JeanLenoir.<\/em>\u00a0 It was a Red wine tasting kit that contained 12 vials of different aromas that are found in wines.\u00a0 \u00a0\"\"<\/a>You would open one vial at a time and smell it.\u00a0 Concentrating on what you are perceiving the aroma to be.\u00a0 \u00a0 Each vial is numbered\u00a0and the booklet describes the aroma.\u00a0 The first time, I went through all the vials, knowing what aroma they were suppose to be.\u00a0 \u00a0From that point on, each vial sniffing<\/em> was done blindly.\"\"<\/a>\u00a0 <\/em>It took me about 6 months of doing this 2 or 3 times a week before I was able to pick out a number of those aromas.\u00a0 \u00a0Some were so easy,\u00a0 Pepper, Truffle, and the easiest\"\"<\/a> Smoke.\u00a0 \u00a0But trying to distinguish between Cherry, Blackberry, Black current was a bit harder to do.<\/p>\n

 <\/p>\n

 <\/p>\n

The sommelier’s of the world are trained to pick out each of these aromas.\u00a0 \u00a0It is so interesting to watch a sommelier sniff and taste a wine and in about 30 seconds rattle of 10 or more aromas and flavors that picked up and then another set of traits they picked up from the taste.\u00a0 \u00a0Not an easy task!<\/p>\n

I do believe that aromas are so very important when it comes to picking up wine types.\u00a0 \u00a0I’ve felt that over the years, my palate was trained well enough to pick up the differences between a Paulliac, a Margaux and a Graves.\u00a0 \u00a0Since I was French school trained, those were my target areas.\u00a0 But I’ve expanded into the new world of wines, the California sets, Washington State,\u00a0 New York, Australia and New Zealand.\u00a0 \u00a0I do have to confess,\u00a0 the aroma, the smell, the taste of any Sauvignon Blanc from the Marlborough region of New Zealand is unmistakable.<\/p>\n

I strongly recommend for any serious wine person to invest in one of these aroma tasting kits.\u00a0 It has proven so much for my overall experiences.<\/p>\n

 <\/p>\n

Remember the Nose<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Le Nez Du Vin\u00a0 \u00a0–\u00a0 \u00a0 The Nose of Wine Aromas:\u00a0 Origin and Classification\u00a0 There are more than one thousand aroma molecules that have been identified to wines.\u00a0 However, they only account for one part of wine to a thousand.\u00a0 Where did the aromas come from?\u00a0 \u00a0A grape starts when the flower forms as a … <\/p>\n

Continue reading “The Nose”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-2334","post","type-post","status-publish","format-standard","hentry","category-wine-details"],"views":232,"_links":{"self":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/2334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/comments?post=2334"}],"version-history":[{"count":1,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/2334\/revisions"}],"predecessor-version":[{"id":3135,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/2334\/revisions\/3135"}],"wp:attachment":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/media?parent=2334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/categories?post=2334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/tags?post=2334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}