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When temperatures drop and autumn approaches, red wine naturally becomes the star of our tables once again. It’s the season of convivial dinners, rich and enveloping dishes, but also of slow reflections in front of a glass. In this context, the pleasure of red wine expands not only through taste but above all thanks to its aromas, which in autumn reveal themselves as particularly fascinating. Training the nose to recognize the typical aromatic families of autumnal red wine means deepening the tasting experience and living it more consciously. In this article, we’ll explore the most common and significant notes: fruity,...

After the summer, it's normal to feel a bit “out of shape”… even in terms of your sense of smell. Holidays bring intense moments, new places, and new scents, but they often interrupt the routines that help keep our noses active and trained. September, with its back-to-routine feeling, is the ideal month to adopt new habits and improve your sensory skills.Training your sense of smell isn’t just for sommeliers or flavor professionals: it means learning to recognize and memorize aromas, refining our ability to taste food and drinks, and most of all, experiencing what we eat and drink in a...

Exotic, juicy, instantly recognisable—pineapple is one of the fruit aromas that most surprises and intrigues newcomers to wine tasting. Its lively, inviting note conjures an image of ripe, sun-soaked tropical fruit. But how does this olfactory hint find its way into wine, and how can we learn to recognise and enjoy it? The pineapple plant (Ananas comosus) hails from Central and South America, especially the area spanning southern Brazil, Paraguay and the Amazon. Indigenous peoples cultivated it long before Europeans arrived; Christopher Columbus was among the first to describe it, captivated by its unusual shape and sugary flavour. Introduced to...

At altitude, the air changes, time slows down and wine tells a different story. It is a story of temperature swings, intense solar radiation, austere soils and precise human gestures—but, above all, it is a story of aromas. Mountain aromas create a unique and captivating olfactory dimension, rooted in extreme environmental factors and expressed in the glass with freshness, finesse and verticality. The role of altitude in aromatic development Altitude decisively shapes a wine’s aromatic profile. As vineyards climb, average temperatures drop, nights grow colder than days, and grape ripening slows. This allows more aromatic molecules to accumulate in the...

Taste seems simple: a bite, a flavor, a judgment. But in reality, it’s a complex phenomenon involving multiple senses, culminating in a deep process within our brain. Today, neurogastronomy—the science of how we perceive flavor in the brain—shows us that what we call "good" isn’t just about the palate. __________________________________________________________ It’s not just about the tongue: the nose plays a major role. It’s true that the tongue can identify five basic tastes: sweet, salty, bitter, sour, and umami. But if that were all, coffee and chocolate would taste the same. In truth, what we call "flavor" is largely aroma, and...