One of the senses present in wine tasting is the smell. This sense of smell should be trained for a satisfactory olfactory phase of the wine tasting; it is not something achieved with just being a fan and smelling a couple of wines. Since the only way to train is sniffing again and again, it is important to know what flavors we have in mind to practice, and start smelling them over and over again.
Most of the odors to be experienced are present in our daily lives, so that training don’t need to be complicated, it is actually very easy if you have perseverance and concentration: just pay attention to what we smell at home, outdoors and mostly in the kitchen.
Do not forget that in a normal inspiration feel the aromas, very diluted, for this reason it is best to make long deep breaths, and pay attention. It is also important not to repeat more than 2 or 3 times, not to fatigue the nose. We leave you now to start with this handy guide to the different smells that we should recognize. So let’s train!
Essential odors: this kind of smell is classified as chemical, floral, fruit and vegetables in general; herbs and spices should also be included.
Chemical odors, like acetic acid (vinegar), ethyl acetate (nail polish and nail polish remover), diacetyl (aroma of margarine, very similar to butter), sulfur dioxide (from gases produced in combustion resembling rotten eggs), ethyl alcohol or ethanol.
Floral scents: rose, violet, jasmine, geranium, citrus blossoms, pretty easy to identify between each other.
The fruit scents: green and red apple, peach, pear, lemon, grapefruit, pineapple, strawberry, banana, grape, plum, and cherry, either fresh or baked.
The plant smells: garlic, onion, red and green peppers, asparagus, green and black olives, mushrooms, eucalyptus, freshly cut and dry.
Finally, the smells of herbs and spices: cinnamon, clove, pepper or mint.