Our perception of flavor is a combination of the impressions registered by the taste buds on the tongue and the sensations registered by the olfactory bulb, the part of the brain that is involved in detecting odors. Much of what we ‘taste’ are the wine’s volatile compounds heated by the mouth, passing up the retronaal passage to be picked up by the olfactory nerves.
Try this simple test. Take a sip of wine while pinching your nostrils closed. How much can you taste? Let go of your nostrils. How much more can you ‘taste’ now?
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