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We are carrying out a mission to try to restore the dignity to the sense of smell. Here it helps to remember that this sense has been celebrated, historically, in the arts and literature for ages.  In the written word, whether in verse or prose, references to smells are always harbingers of messages and sensations. It is difficult to speak of a perfume, or on the contrary of an odor, without a mood or a memory, connected to this detail. In an interview dedicated to olfactory scenarios, the writer Giovanna Zucconi says: "Perfumes are used to evoke places, to portray...

We try a food or beverage product to understand if we like it and whether we want to consume it or not. But tasting is different because it means trying to understand what constitutes the flavor of the product and what its desirable attributes are. So what's the use of tasting? Why try to better understand which aromas and tastes we perceive? Let's start by saying that tasting is usually a pleasure. In the case of wine tasting, the pleasure can be for beginners discovering new territory and for experts assessing a product. More generally, understanding and being able to recognize the attributes of a wine enables...

Pepper, ginger, cloves and cinnamon: spices today are common and familiar and are used in the preparation of food and herbal teas or, in the form of essential oils, to scent the air of our homes. Concentrations of aromas and essences, spices have always fascinated humanity for their perfume, for their ability to preserve food, and for the prestige and wealth of those who once traded them. Since ancient times, spices have been used in sacred ceremonies, in the preparation and storage of food, and as medicines. There are reports of their use as early as the Neolithic period (8000-5000 BC)....

The intensity of AROMAS. When we smell something, the first thing that we consciously notice is the different intensity with which the individual scents manifest themselves. When using TasterPlace aroma samples you will find that some are more intense and immediate, while others require more concentration and repeated sniffing to detect and discern the scent. The ease with which we perceive an odor is due to several factors, some depending on the smell itself and others not. A first factor is the concentration of odoriferous molecules in the air, meaning the greater the number of molecules that affect our receptors, the more intense the perception will...

The bouquet of a wine is one of the most fascinating and complex things to describe. But what satisfaction when we can recognize a wine or a varietal blindly! Especially if we are novice tasters and we don't have hundreds (or thousands) of tasting evenings behind us. In reality, recognizing a wine or a varietal during a blind tasting is not at all easy even for the most expert tasters since the bouquet is the result of many variables (e.g. grape variety, terrior, winemaking, aging, etc.).  However, some varietals come to our aid because they present recognizable characteristic aromas in a wine which distinguish...