The Secret to Tasting Like a Master Somm: “Impact Compounds”
There are well over a hundred individual aroma compounds in wine that interact with each other to create thousands of potential smells. Still, despite what you may have heard, it doesn’t matter if you’re a super taster or not, almost everyone can improve their sense of taste by learning to identify aroma compounds in wine. That sounds complicated, but it really comes down to practice and paying attention — and taking a few tips from a Master Sommelier.
If you’ve ever smelled distinctive aromas in wine, chances are you’re well on your way to learning how to identify different classes of aromas. For example, you may have stumbled across the smell of a fresh cut green bell pepper or even the smell of gasoline. As complex as the science of aromas is, there are a few well-known compound classes, often referred to as “impact compounds,” that are prevalent in certain wines. These impact compounds are like giant road markers pointing to one varietal and not another, which means that learning to identify them can unlock masterful wine tasting abilities. Next time you try one of the wines below, try to identify each smell!
VIDEO: Master Sommelier, Matt Stamp, offers insight on how expert tasters use their knowledge of impact compounds to blind taste wine.
The Secret to Wine Tasting Like a Somm: “Impact Compounds”
