Wine appreciation is all about aromas

The bouquet accounts for about 70% of the taste of wine, but the sense of smell must be trained to fully appreciate the aromas and olfactory bliss, writes Will Lyons. Smells can leave powerful impressions when tied to experiences, prompting wine enthusiast Jean Lenoir to develop smelling kits that mimic wine aromas and can be used to teach the nose to identify them. "My advice would be to try to master the scent of a few unusual but prevalent smells. Then, the next time a sommelier hands you a glass to taste, or you find yourself in the cellars of a well-known winery, you'll be able to sniff like an expert," Lyons writes.

View Full Article in:

Wall Street Journal (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL