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p r a c t i c a l w i n e r y & v i n e ya r d a p r i l 2 0 1 4 69 b o o k e x c e r p t We may call the act "wine tasting," but it might be more accurate to call it "wine smelling." The vast majority of the pleasure we take from wine comes from aromas. Wine does not simply have a more intense smell than most other drinks, it can smell of many things at once: wine, of course, but also fruits and spices, flowers and trees, and even faraway places and fond memories. Those scents are further amplified by the presence of alcohol, which, with a high evaporation rate, makes wine's smells seem much stronger. Wines do not smell only of grapes, since the winemaking process adds layers of aromatic complexity. In common parlance, we call sensations that happen when we put food or drink W e interpret the world with our senses, and wine is no excep- tion. We use four of our five senses when we sample wine —only our ears play no role. To describe wine as objectively and directly as possi- ble, professionals assess each of the four relevant senses separately. The wine-tasting experience is divided into its component parts, where actual "tastes" perceived by the taste buds are considered separately from olfactory- d e r i v e d " f l a v o r s " a n d t h e w i n e ' s "mouthfeel" on the fleshy palate. Of these, the scents and flavors perceived by our sense of smell are wine's most important features, but also the hardest to capture in words. in the mouth "tastes," and use the term interchangeably with the word "flavor." However, much of what we perceive this way is not "tasted" in the strict sense of the word. Aside from the five rudi- mentary tastes sensed by the tongue (like saltiness), almost all flavors are techni- cally olfactory. Since the distinction between taste and smell is critical in wine terminology but imprecise in plain Eng- lish, here is a quick primer on how we will use these terms: This is an excerpt from "Wine Simplified" an interactive digital book app for iPads and iPhones by sommelier Marnie Old. This seg- ment of Chapter One, called " Tasting Basics," covers the thorny questions of how to talk about wine in general, and more specifically how to assess and describe wine's olfactory characteristics. The book was named the "Best Non- Fiction App of 2012" by Digital Book World. Its a refreshingly direct explanations and focus on practical skills serves as a guide for training tasting room staff and sales representatives. For more information, visit: betterbook. com/book/wine-simplified. Helpful guide to train tasting room staff, sales representatives Tasting Basics, About Smell, Chapter 1, Section 5 Marnie Old BY