Have you ever splurged on a highly rated bottle of Burgundy or pinot noir, only to wonder whether a $10 or $15 bottle of red would have been just as good? The answer may depend on your biology.
A new study by researchers at Penn State finds that when it comes to appreciating the subtleties of wine, experts can taste things many of us can’t. “What we found is that the fundamental taste ability of an expert is different,” says John Hayes of Penn State.
So what explains this? Part of it has to do with training and experience. But our ability to identify nuances in wine is also influenced by physiology in our mouths and brains.
“We evaluated hundreds of wine drinkers,” says Hayes, by having them sample/taste a chemical that measures their reaction to bitter tastes. He found that wine experts — people such as wine writers, winemakers and wine retailers — were about 40 percent more sensitive to the bitterness than casual consumers of wine. They have a more acute sense of taste
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