As I composed a tasting note the other day, I called a particularly acidic wine “screechy.” For another wine, rich in dark chocolate character, I referred to those elements as “bass notes.” We tasters often describe wines as “harmonious” and individual flavors as “notes.” This may not be as fanciful as it seems. A paper by two scientists in England confirms that the various smells associated with wine evoke strikingly similar musical associations in test subjects, according to an article in The Economist.
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