A Sensory Platter of Wine Aromas
Our Wine Room team have been asked to each select one of our wines, and write their own tasting notes.
One of the team, Kerry, took the task a step further by creating a tasting to show how important smell and taste are when exploring wines. She emphasised that point by taking sight away from the experience. This is her explanation on her 'tasting notes'.
"Winemakers & viticulturists are amazing servants of Mother Nature; working with her to grow and produce beautiful fruit and then to use their expertise to craft wines that express the best of that fruit’s characteristics. Winemakers also translate their story into tantalising tasting language, which we use to help guide our customers on the flavours and nuances of these creations."
"Tasting notes are always so subjective and suggestive. They can instantly trigger your mind into believing that the wine you are sampling is exactly as the winemaker has described."
"I was thinking about my job and all the people we have the privilege of talking with about our wines. Then I started thinking … just image if my customer was sight impaired. How could I create an amazing tasting experience? Now there’s a challenge; to describe the typical characteristics of a particular wine…challenge accepted."
"I created a ‘sensory platter’ that hopefully captured all the basic characters and nuances of the 2014 Project Sauvignon Blanc, and held a tasting with some blindfolded colleagues."
"I presented the tasting with the emphasis on touch and smell. We worked through the sensory platter to identify the primary aromas and flavours, mixing each element into a bowl – although in this case, a spittoon was used. This is the only time I have ever heard anyone say “my spittoon smells amazing”!
Kerry Farrelly, Wine Room Attendant
Mixing all the elements really was like smelling a glass of the wine, and was a fun way to make the wine aromas come alive. It was really interesting to directly correlate the smell of the fruit, leave or blossom to the wine. In saying that, some, like the passionfruit, made that aroma jump out of the glass while some, like the vanilla pod, neutralised that aroma in the wine.
Next time you have a glass of wine and the tasting notes for that wine, see if you have any of the tasting descriptors in their real form to hand, and give this a go.
Sensory elements used
Australian native finger limes
Kaffir lime leaves
Lemons, juice and peel
Lime, juice and peel