Aroma vs. Taste: what dominates your glass of wine?

For the avid wine enthusiast or the casual sipper, understanding the various taste notes in wine can greatly enhance the drinking experience. While there are a multitude of flavors present in wines, it's essential to differentiate between flavors and the fundamental tastes. When it comes to tastes, there are four basic ones, while flavors result from a symphony of these tastes combined with aromas.

Perception of Taste and Aroma in Wine

Taste, as most understand, is a sensory perception formed in our brain, synthesizing both aromas and the primary tastes present in the food or beverages we consume. However, there's an interesting disproportionality in the way these sensations harmonize. Primarily, taste is driven by aroma, which contributes a staggering 60% to 70% of the overall perception. Though our palates can discern thousands of unique flavors, the pillars of taste remain four-fold: sweet, salty, acidic, and bitter.

In the vast realm of wines, it's a common trend to give prominence to aromas. But any sommelier or connoisseur would attest that conscious analysis of taste is paramount to grasp the intricate nuances of wine.

The Core Tastes

1. Sweet: Felt prominently on the tip of the tongue and slightly on its rear lateral points, the sweetness in wines is short-lived. Originating from unconverted sugars and alcohol, it's crucial to understand that not all sweetness in wines feels the same. Factors like artificial sweetening agents and individual sensitivity play a part.
2. Salty: Predominantly perceived on the sides of the tongue, this taste is more lasting compared to sweetness. It emanates from the wine's mineral acids and salt components of organic acids such as potassium, calcium, sodium, and magnesium. Intriguingly, a significant portion of wines on the market leans more towards being salty than sweet.
3. Acidic: Felt on the upper sides of the tongue and indirectly on the palate and gums, this taste can be sharp and enduring. Excessive acidity in wine can enhance salivation, attributed to the natural acids in grapes and those formed during alcoholic fermentation. Some wines even contain added artificial acids.
4. Bitter: This is perceived at the back end of the tongue, lingering and intensifying with time. The bitterness in wine is often derived from phenolic nitrogen compounds like tannins from skins and oak aging, and certain esters. Some tannins not only introduce bitterness but also account for the astringent feel in some red wines.

Recent studies and discussions in the field have pointed out potential additional flavors such as alkaline, metallic, and the elusive umami taste.

Stages of Taste Perception in Wine

When analyzing the sensory experience of wine tasting, it can be broken down into three distinct phases:

• Initial Impact: The first sensations, usually dominated by sweetness.
• Mid-Palate Evolution: This stage witnesses the emergence of acidic and salty tastes, gradually introducing bitterness.
• Finish: Here, bitter notes become more pronounced, and any astringency present will be distinctly felt.

For both novice and expert wine drinkers alike, recognizing these stages and fundamental tastes can provide a richer, more informed experience.