The science behind why we like wine takes a
PhD to fully understand, which is why the wine industry is so interested in
understanding the science behind wines' taste, flavor, aroma, and mouth-feel.
One of the leaders in this research in the U.S. is Dr. Ann Noble a former
professor at the University of California-Davis. Dr. Noble is the premier
expert on the interaction of flavor, aroma and mouth-feel and is the inventor
of the Wine Aroma Wheel. Another expert on the chemistry of fine wines is Mr.
Henry Wedler, a candidate for his PhD in Computational Organic Chemistry. His
expertise is the chemistry of fine wines relating to the primary senses of
olfaction (perception of aromas), as well as taste (perceived by gustation) as
well as of mouth-feel, perceived by the sense of touch (nociception).
The research of Dr. Noble and others and
the work in chemistry of Wedler and others, we can begin to explain and
understand why we like a specific wine at a given time and with a meal pairing.
It can be said that wine is not a drinker's beverage like beer; it should be
enjoyed as art. (Although there are many who would argue that craft beers are
similar to wine in their complexity.) Processing why we like specific art is a
mental exercise much like appreciating wine art.
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