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All podcast music: “Café connection” by morgantj / CC BY 3.0, ©2009 – Licensed under Creative Commons 
Attribution (3.0) 

Sep 15, 2017

We received two very similar listener questions so it was time to make a podcast of it! They were....

Caryn R: I am trying to learn more about aroma and taste. How does one discern that a wine has notes of pineapple and honeysuckle, for example? Is all of that really true or just marketing? Can i learn to smell and taste with more nuance?

Ted A: I'd like you to discuss palate. Can it be enhanced? How do you improve your palate? Do some people like me just not have a great palate, and it can't be improved?


We address all the questions above:

  • First we discuss the biology and building blocks of aroma
  • We talk about a number of categories of aromas from a chemical perspective (which, actually, as I look at them, remind me of names from Game of Thrones!): Esters, Pyrazines, Terpenes, and Thiols. Lots of great info on 
  • We discuss some other broader smell categories and what they manifest as in wine: oak, botrytis, and the yeast brettanomyces too!
  • Then we give you some action items: 
    • How to separate broad categories: fruit v herb v earth v other stuff 
    • How to become a student of smell and flavor by paying attention
    • The importance of slowing down to experience wine and food more fully
    • How to learn what certain structure terms mean by tasting certain things


And finally, non-conventional advice like: don't buy aroma kits and stop with the blind tasting, already!




Special thanks to our sponsors: - use the code Wine30 to get $30 your first week of meals! -- don't forget to check out: The Everyday Gourmet: Rediscovering the Lost Art of Cooking for the tasting class we discuss!