The Science behind the Art of Wine Tasting

Wine tasting is an art that captivates our senses, leading us on a journey through intricate flavours, aromas, and textures. But have you ever wondered about the science behind this sensory adventure? From the sight of the wine in the glass to the smell of the bouquet to the taste on the tongue, our senses work together to create a unique sensory experience. The science behind wine tasting is fascinating.

Our sense of sight plays a vital role in the art of wine tasting. Before we even lift the glass to our lips, we observe its appearance. The colour and clarity provide valuable insights into the wine's age, grape variety, and even winemaking techniques. A deep red hue may hint at a rich and robust flavour profile, while a pale yellow shade may suggest a lighter and more delicate wine. By examining the wine's visual cues, we prepare ourselves for the sensory experience that lies ahead.

As we swirl the wine in our glass, we engage our sense of smell to decipher its aromatic symphony. The art of wine tasting involves inhaling the complex bouquet, allowing us to detect a myriad of scents—fruits, flowers, spices, and earthiness. Our olfactory receptors detect the volatile compounds released by the wine, triggering signals to the brain that contribute to our perception of aroma. Scientifically, this process involves the interaction of aroma molecules with our olfactory receptors, creating a rich tapestry of scents that elevate the tasting experience.

The sense of taste takes centre stage as we finally take a sip of wine. Our taste buds are responsible for identifying five primary tastes: sweet, sour, bitter, salty, and umami. However, it is the intricate interplay of these tastes and the complex flavours within the wine that makes it truly captivating. The art lies in discerning and appreciating the nuances that make each wine unique. Elements such as acidity, sweetness, tannins, and alcohol content influence the wine's taste profile. The combination of fruitiness, earthiness, spiciness, and other subtle flavours create a symphony of taste on our palate.

Beyond taste, the art of wine tasting encompasses texture and mouthfeel. Our sense of touch comes into play, as we assess the wine's body and the tactile sensations it evokes. The texture can range from light and crisp to full-bodied and velvety, while the presence of tannins contributes to the mouthfeel. Tannins derived from grape skins, seeds, or ageing in oak barrels can provide a drying or astringent sensation. The art lies in appreciating how these elements enhance our overall perception of the wine.

As shared by Yale neuroscientist Gordon Shepherd with NPR, “The flavour of wine engages more of our brain than any other human behaviour. Inside the mouth, molecules in wine stimulate thousands of taste and odour receptors, sending a flavour signal to the brain that triggers massive cognitive computation involving pattern recognition, memory, value judgment, emotion and of course, pleasure." When we taste wine, our taste buds send signals to our brain, triggering the release of neurotransmitters. One key player is dopamine, a neurotransmitter associated with pleasure and reward. As we enjoy the flavours and aromas of wine, dopamine is released, enhancing our sensory experience and creating a pleasurable response. Additionally, the interaction of other neurotransmitters, such as serotonin and GABA, contributes to our overall perception of taste and pleasure. Understanding the role of these chemical messengers allows us to appreciate the brain's influence on our enjoyment of wine.

In recent years, there has been a growing interest in the use of scientific methods to study wine tasting. This has led to the development of new technologies that can be used to objectively measure the sensory properties of wine.

One of the most promising new technologies for wine tasting is called gas chromatography-mass spectrometry (GC-MS). GC-MS is a technique that can be used to identify and quantify the volatile compounds that contribute to the aroma of wine. This information can then be used to create a "fingerprint" of the wine, which can be used to compare different wines or to track the changes in a wine over time.

Another promising new technology for wine tasting is called sensory science. Sensory science is a field of study that focuses on how humans perceive and respond to sensory stimuli. This includes the senses of sight, smell, taste, touch, and hearing. Sensory scientists use a variety of techniques to study wine tastings, such as descriptive analysis, scaling, and time-intensity testing.

The use of scientific methods to study wine tasting is still in its early stages, but it has the potential to revolutionise the way we understand and appreciate wine. By combining the insights of science with the art of wine tasting, we can gain a deeper understanding of the complex sensory experience that is wine.

The art of wine tasting is a lifelong journey. The more you taste, the more you will learn to appreciate the subtle nuances of wine. And as you learn more about wine, you will also develop your own unique sensory vocabulary for describing what you taste.