I am often asked how to improve your palate and sensory evaluation skills. The golden rule is taste, taste, taste. But there is another basic strategy that you can employ to further your skill and enjoyment - take advantage of sensory experiences in your daily life. You can learn and explore by simply going to the Farmer’s market or the grocery store, hiking in Muir Woods, visiting the florist or nursery, and cooking at home. These are just a few examples of opportunities to establish standard sensory reference points for later tasting.
Once you make a small adjustment in recognizing these opportunities and practicing, you will expand your abilities and enjoyment. Here are some common descriptors:
Reds
In French reds, look for forest floor in Bordeaux, and more specifically, pencil shavings in Pauillac Bordeaux; mushrooms in Red Burgundy, underbrush in Chateauneuf du Pape, and bacon in Cote-Rotie. For the Italian reds, there are truffles in Barolo and Barbaresco, spice box in Chianti Classico, and rose in Nebbiolo. Other common characteristics are tar or asphalt in Syrah, and eucalyptus in the Aussie rendition; mint in Napa Cabernet, and bouillon in Spanish Tempranillo.
Whites
In French whites, you’ll find Meyer lemon and key lime in Sancerre, honey in Vouvray, and wet stones in Chablis. In Sauternes and Viognier, look for stone fruits, lychee in Gewurztraminer, petrol in Riesling, cut grass in Sauvignon Blanc, and apple pie and crème brulee in new world Chardonnay.
Being aware of these sensory markers and opportunities will make you a better taster and make wine tasting and evaluation that much more rewarding. Have fun with this.
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