Summary In wine education and sensory science, we aim to train tasters who can exhibit consistency and accuracy in describing and quantifying aroma and taste. Any deviation from machine-like performance is seen as a flaw, and the popular press is quick to claim “wine experts can’t tell red wine from white wine!” In

Sommeliers’ brains seem to fascinate scientists. Every few years, a new study pops up where somms are subjected to MRI scans whilst they blind taste and pontificate.