Smell Memory

The ability to remember smells as opposed to the ability to recognize smells seems in part to differentiate wine experts from novices according to this fascinating study. I would further hypothesize that the best wine folk, the master sommeliers, remember more than just the smell. It is the enitre experience including flavor, mouth feel, color, and smell that are remembered as a group. Being able to recall the different components and how these components fit together for a particular wine is critical for really advanced study or appreciation.

The story mentions briefly that practice is essential. That is very true. There was a time when I tasted probably around 20-30 new wines a week and in some weeks as many as a hundred. When you work at it repeatedly you get very good at picking out characteristics of particular grapes and particular regions. There was a time when I could have confidently distinguished French chardonnay from California and probably even Napa from Sonoma chardonnay. Unfortunately, I don't get to taste and drink wines as much any more. Now I would have a hard time describing the Italian table wine that I had just two nights ago for dinner.

Hmmm. Did I say for dinner? I think I probably meant with dinner. Still, the very good and great wines still stick out in my memory. I can close my eyes and taste the 1963 and 1994 Quinta do Noval Nacional ports that I tasted around 5 years ago. Same for the 1994 Domaine de la Romanee-Conti Echezeaux that I had in June of 1995. Heck, I can still smell that wine. I think I even dream about it sometimes... Anyway, practice is critical if you're going to be spending big money drinking fabulous wines.

Jonathan 10/30/2002 02:12:00 PM