What Argentina’s savvy winemakers have known for many decades—that certain vineyards reliably produce superlative wines despite vintage variations—is now scientific fact.
The sequence of 400 or so genes that control human olfaction is considered
by geneticists to be unusually diverse among animal species. Until recently,
researchers thought that any deviations resulting from that diversity led to a reduction in perception, but the results of a new sensory study have revealed otherwise.
Deborahparkerwong.com contributor Rex Ting-chia has translated The Multitasking Tongue for our Chinese language readers. You can find the pdf here –
In the United Kingdom, anosmia and ageuisa have been stronger predictors
of COVID-19 than fever. As of April 1 out of 400,000 people reporting one or
more symptoms on a mobile tracking app developed at King’s College London, 18% had lost their sense of smell or taste and 10.5% were experiencing fever.
There is no better time to gauge the quality and stylistic range of Sauvignon Blanc than during the only international wine competition devoted solely to the variety: the 2020 Concours Mondial du Sauvignon, which unfolded in Touraine, France, in early March.
When Sonoma’s La Crema Winery turned 40 last year, it celebrated the milestone with a unique exercise: Led by Dr. Henry “Hoby” Wedler, it was easily one of my top sensory experiences of 2019.
INTERPRETING OUR ATTRACTION TO THE SMELL OF WET ROCKS
Of the five senses, smell in Western culture has gotten a bad rap. In the English language there are fewer positive equivalents for the sense of smell than there are for the other four senses. You might sniff out a deal or smell a rat but the terms for nose in our vocabulary particularly as they relate to wine are more often than not derogatory (snobby, snooty, snotty, etc.).
Although we understand the physiology of the olfactory epithelium, the organ where volatile aroma compounds are converted in to the electrochemical signals that we perceive as aromas, smell or olfaction is still largely a mystery. For example, we have 400 types of olfactory receptors but we don’t know which volatile aroma compounds activate the majority of them.
A recent study conducted at jointly at Penn State University and the University of California Davis illustrates significant differences in what consumers and self-described wine experts find likeable in wine.
The wines in question were six pairs of unoaked Chardonnay that had been doctored with increasing amounts of the compound – methyl anthralinate (MA) – that gives some native American vitis labruscana grape varieties their “grapey-ness.”