The Onion of Taste


The subject of taste has fascinated me for some time. By "taste," I mean all the sensations associated with the act of consuming wine - or any beverage or food. Most of us tend to eat and drink without thinking very much about what we're tasting, or analyzing why we react the way we do to certain aromas and flavors. As you begin to investigate this subject, however, you quickly realize that it is amazingly complex and influenced by expectation, cultural forces, state of health, mood, context and so many other factors. Taste is personal and subjective, yet there are objective perceptions shared by many people. Therein lies the challenge! In my article, I attempt to peel apart the many-faceted, interconnected, overlapping "onion" of taste.

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"Peeling The Onion of Taste"

An extract from "Peeling The Onion of Taste":


"Tasting is an intellectual, sensory and emotional exercise. No taster - no human being - is completely objective. Nevertheless, some individuals have truly remarkable analytical powers, and tests prove that they can identify odors and tastes at low concentrations. So while it is often said that taste is entirely personal, there are objective elements that can be identified by appropriately discerning individuals."

Here are a few slides from my presentation entitled
"Dissecting the Taste of Wine"

Tasting and evaluating wine on a professional level demands concentration and the ability to shut out distractions - and conquer preconceptions.

Taste slides, banner photo and photo of glass
Copyright Roger C. Bohmrich