How to Train Your Nose in 7 Days
How to Train Your Nose in 7 Days*
*Results may vary. Like, significantly.
As someone who spends their days sniffing out good wines for our online wine shop (literally), I'm often asked, "How do you know what you're smelling in wine?" It's a question/observation that I also had when I first met people in the wine industry like winemakers, sommeliers, and beverage directors. Now, it's 100% not essential to correctly identify the aromas and flavors coming from your wine glass in order to enjoy wine. However, if you want to learn, understanding and familiarizing yourself with different wines and their aromas will transform your mindset around wine, and you will likely have a lot of fun smelling wine. So, here we go! Your "7-day" journey to wine enlightenment starts now (give or take a few months).
Day 1: The Humbling - Why Aromas Matter in Wine
When I first started in the wine industry, I felt completely overwhelmed by tasting notes. How could someone get "forest floor," "wet stone," or "white button mushroom" from a glass of wine? (Spoiler alert: By Day 7, you'll either be confidently calling out these notes or thinking we're all making this up.) I much preferred (and still often do) to describe wine as "yum" or "not yum." A couple of things helped me realize that these notes weren't (always) pulled out of thin air: (1) I discovered the wine aroma wheel (see below) and learned that there are scientifically proven, industry-standardized terms that are found in wine and accepted internationally, (2) I started sniffing A LOT of fruits, vegetables, and cement... and after that, everything started making sense! Now, as I help customers find their perfect bottles, I use this knowledge every day to guide them toward wines they'll love, even without the ability to taste before buying.
Day 2: The Foundation - Understanding the Wine Aroma Wheel (Your New Best Friend)
Created by Dr. Ann Noble at UC Davis, the wine aroma wheel isn't just an academic tool – it's your key to unlocking wine's hidden language. Think of it as a translator between what your nose detects and what your brain understands. In our online shop, we use this framework to help customers understand what they might expect from each bottle, making online wine shopping more confident and enjoyable. (Day 2 homework: Print this out and stick it on your fridge. Stare at it meaningfully while drinking your morning coffee.)
Day 3: Primary Aromas - When Your Nose Starts Getting Ideas
Fruit Aromas: Your First Clue (Or: How to Look Like You Know What You're Doing)
Primary aromas are your direct line to the grape variety and its origin. These are the scents that make us say "Aha!" when we stick our nose in a glass (or "uhh..." if you're still in your first week):
- Tree Fruits: Think of biting into a fresh apple (Chardonnay) or a ripe peach (Viognier). Day 3 achievement unlocked: Successfully identifying any fruit at all.
- Citrus: From Meyer lemon (Chablis) to pink grapefruit (New Zealand Sauvignon Blanc). Warning: May cause sudden urges to buy citrus fruits.
- Red Fruits: Picture fresh strawberries (Pinot Noir) or tart cherries (Sangiovese). By now you're either getting it or wondering if we're all just making this up.
- Black Fruits: Imagine ripe blackberries (Syrah) or juicy black plums (Malbec). If you're still with us, congratulations!
Beyond Fruit: The Supporting Cast (Day 3.5: Plot Thickens)
These aromas add complexity and help identify specific varietals (or confuse you further, depending on where you are in your journey):
- Floral Notes: Rose petals in Gewürztraminer, violets in Nebbiolo (Yes, you'll eventually smell these. Maybe.)
- Herbs: Fresh thyme in Provence rosé, sage in Rhône reds (Time to raid your herb garden)
- Spices: White pepper in Grüner Veltliner, black pepper in Syrah (This one's actually pretty easy, we promise)
Day 4: Plot Twist - Same Grape, Different Place
Just when you thought you were getting the hang of this... (By the way, if you're actually doing this in 4 days, you're either a prodigy or fibbing.)
Chardonnay: A Global Journey (Or: How to Sound Really Wine-Smart)
Let's take Chardonnay as an example of how terroir affects aroma (fancy word alert: terroir - just nod knowingly):
- Chablis, France: Green apple, lemon, wet stone, oyster shell (Yes, you read that right - oyster shell)
- Burgundy (Côte d'Or): Yellow apple, white peach, hazelnut (Getting fancy now)
- California: Ripe pineapple, mango, vanilla, butter (The easy ones!)
- Australia (Margaret River): White nectarine, citrus blossom, flint (Day 4 bonus points if you can find flint)
Pinot Noir's Many Voices (Day 4 Advanced Class)
Or consider how Pinot Noir expresses itself differently (warning: results may take longer than 4 days):
- Burgundy, France: Red cherry, forest floor, mushroom, delicate herbs (Forest floor = fancy dirt)
- Oregon: Black cherry, pine needle, earth, cranberry
- New Zealand: Bright raspberry, cola, fresh herbs, black tea
- California: Ripe strawberry, baking spice, vanilla, cherry cola
Day 5: Secondary Aromas - The Winemaker's Touch (Or: When Wine Starts Smelling Less Like Grapes)
These aromas tell us about what happened in the winery. When helping customers choose wines online, these are crucial clues about style (and by Day 5, you might actually start believing this):
- Yeast-Derived: From fresh bread to brioche and pastry (Warning: May cause bakery cravings)
- Malolactic Fermentation: That buttery note in some Chardonnays (Finally, one everyone can identify!)
- Lees Aging: Creating complexity through nutty, biscuity notes (Day 5 challenge: Say "lees aging" three times fast)
- Oak Influence: From subtle vanilla to toasted coconut (The crowd-pleasing aromas)
Day 6: Tertiary Aromas - Time's Magic (And Your Nose's Greatest Challenge)
These are the complex aromas that develop with age. In our cellared collection, we often find (and by Day 6, you might too):
- Red Wines: Leather, tobacco, dried fruits, forest floor (Now we're getting fancy)
- White Wines: Honey, nutty notes, petrol (especially in aged Riesling - yes, petrol can be good)
- Fortified Wines: Toffee, caramel, dried figs, nuts (The dessert of wine aromas)
Day 7: Graduation Day - Practical Training (Or: Accepting That This Is Really Just The Beginning)
The Farmer's Market Challenge (Your Weekend Homework Forever)
This is my favorite weekend activity: Visit your local farmer's market with wine in mind. Smell everything! Those fresh peaches? That's your Viognier reference. Those wild strawberries? Pure Pinot Noir. Create a mental library of these authentic aromas. (Warning: May result in strange looks from vendors.)
The Spice Cabinet Expedition (Day 7 Extra Credit)
Open your spice cabinet and take a journey through these concentrated aromas. Try grouping them by intensity and character. Notice how some spices remind you of certain wines – that black pepper that's so characteristic of Syrah, or the baking spices you find in oak-aged wines. Congratulations, you're now that person who sniffs everything!
Sauvignon Blanc Around the World (For Your Post-Graduation Studies)
- Loire Valley, France: Flinty minerality, gooseberry, fresh herbs
- Marlborough, New Zealand: Intense passion fruit, green bell pepper, lime
- Napa Valley, USA: Ripe melon, white peach, subtle herbs
- Alto Adige, Italy: Alpine herbs, citrus blossom, green apple
Common Aromatic Challenges & Solutions (Or: Things You'll Still Be Working On in Week 7... and 8... and 9...)
Through years of hosting tastings and answering customer questions, here are the most common challenges we've encountered:
-
Challenge: "All red wines smell the same to me!"
Solution: Start with dramatically different varieties like Pinot Noir vs. Syrah (Give it time, they'll start smelling different... eventually) -
Challenge: "I can't smell anything specific!"
Solution: Try our temperature guide to ensure you're serving wines at their aromatic best (And maybe give it another week) -
Challenge: "The aromas disappear quickly!"
Solution: Invest in proper glassware – we've curated a selection of glasses that enhance aromatic expression (No, a coffee mug won't work)
The Science Behind Wine Aromas: What You'll Actually Learn in 7 Weeks... err, Days
Many wine enthusiasts are surprised to learn that when sommeliers identify aromas in wine, they're actually detecting specific chemical compounds that are identical to those found in fruits, flowers, and other objects. Here are some key aromatic compounds and their sources (Day 7 bonus material - now we're getting scientific):
- Diacetyl: The buttery aroma found in Chardonnay, identical to the compound in actual butter
- β-Damascenone: Creates rose and apple aromas, found in both roses and many white wines
- 2-Methoxy-3-isobutylpyrazine: Responsible for bell pepper aromas in Cabernet Sauvignon and actual green peppers (Try saying that three times fast)
- Rotundone: Creates the peppery note in Syrah, identical to the compound in black peppercorn
- Linalool: Produces floral aromas in Muscat, also found in lavender and citrus flowers
- TDN (1,1,6-trimethyl-1,2-dihydronaphthalene): Creates the petrol note in aged Riesling (Bonus points if you can pronounce it correctly)
- Eugenol: Gives clove aromas in oak-aged wines, the same compound found in actual cloves
- Sotolon: Produces curry and maple syrup notes in oxidized wines
- Methyl Anthranilate: Creates the "foxy" grape aroma in native American grapes (No actual foxes involved)
- Ethyl Cinnamate: Responsible for strawberry and cherry aromas in red wines
- 4-Mercapto-4-methylpentan-2-one: Creates the characteristic boxwood and gooseberry aromas in Sauvignon Blanc (Week 3's vocabulary word)
- Benzaldehyde: Produces cherry and almond aromas, particularly in certain red wines
- Ethyl Octanoate: Creates pear and apple aromas in white wines
- Isoamyl Acetate: Responsible for banana aromas in certain wines, especially during fermentation
- Vanillin: The primary compound responsible for vanilla aromas from oak aging (Finally, an easy one!)
Post-Graduate Studies: The Art of Blind Tasting
At our shop, we conduct regular blind tastings as part of our wine selection process. This isn't about showing off – it's about removing bias and focusing purely on quality. One essential tool we use is Le Nez du Vin, a collection of vials containing pure wine aromas that helps train our noses to identify specific compounds. This scientific approach to tasting helps us select the finest wines for our customers. (And yes, this definitely takes longer than 7 days to master.)
The Farmers Market Method (Advanced Degree in Sniffing)
Professional sommeliers often train their noses at farmers markets, and we do the same. Why? Because the volatile aromatic compounds in fresh produce are identical to those found in wine. We spend time:
- Smelling different varieties of the same fruit (try comparing white peaches to yellow peaches while trying not to look weird)
- Understanding the progression of ripeness in fruits and how it affects aroma
- Identifying subtle differences between similar items (like various types of mushrooms or herbs)
- Training with seasonal produce to understand how wine aromas change throughout the year
The Real Day 7: Keep Going!
In our daily tastings at the shop, we regularly taste wines blind to remove any preconceptions about price, producer, or region. This practice is essential because:
- It eliminates bias from labels, prices, and preconceptions
- Forces us to focus solely on what's in the glass
- Helps us identify truly exceptional wines regardless of marketing or reputation
- Trains our palates to recognize regional and varietal characteristics
Our Blind Tasting Process (The Never-Ending Day 7):
- Wines are bagged and numbered by a third party
- We assess each wine's aromatic compounds systematically
- Notes are compared only after all wines have been evaluated
- Final selections are made based purely on quality and value
Congratulations! You've completed your "7-day" nose training program. Whether it actually took you 7 days or 7 months (let's be honest, probably the latter), you're now equipped with the basics of wine aroma appreciation. Ready to put your newly trained nose to work? Browse our carefully curated selection, where you can now confidently identify at least 3% more aromas than when you started. Progress is progress!
