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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...

Extra virgin olive oil is much more than a condiment: it's a key ingredient that elevates the scent and flavor of every dish. And in summer, the season of gourmet salads, it's what turns a "nice meal" into a truly memorable experience. But how do you choose the right oil? Each monocultivar (an oil made from a single olive variety) has a unique aromatic identity that can either enhance or flatten your ingredients. Knowing the oil—its scents, strengths, and even defects—and training your nose is key to perfect pairing. Here are 4 summer salads paired with 4 monocultivar EVOOs, selected...

There’s a moment in tasting a structured red wine when the nose fills with a deep, velvety scent. That’s where blackberry hides, one of the most fascinating fruity aromas to identify. Blackberry is among the deepest scents you can detect in a glass of red wine. It stands out for its richness and immediately evokes ripe red fruit, but very few people can pinpoint it. That’s because it’s less commonly associated with sweets, candies, or everyday drinks, making it harder to memorize. To learn and recognize it, it helps to compare it directly with other red fruit aromas. Describing the...