Book Price: ¥ 12,000
Member Price: ¥ 10,800
Do you recognize yourself in one of these descriptions?
If so, the Nez du Vin® aroma kit is made for you!
Le Nez du Vin® contains a collection of aromas to smell accompanied by a book.
It allows you to:
The sense of smell constitutes the most important sense in the perception of a wine and produces 80% of the tasting pleasure. No doubt you have noticed that when you have a cold, you no longer taste anything.
Nevertheless, it is often difficult to identify an aroma in your wine glass. Have you already encountered the feeling that you know a smell without being able to recognize it? Nothing is more normal! In the same way that we learned to read, write, or count,smelling also requires training.
A work tool appreciated by professionals, Le Nez du Vin® functions like a game. Choose the aromas at random, smell them carefully (above all, without looking), classify them, try to name them, and verify the result. In a few weeks, for sure, you will be able to pick out, recognize and above all name these aromas.
But “What use is that?”
First of all, recognizing aromas enriches your tasting vocabulary. Being able to attach a word to your impressions increases your tasting pleasure and allows you to share your ideas with others.
Then, the aromas of wine inform us about its varietal and geographic origin and the way in which it was made and aged.
The book that accompanies the vials serves as your guide. It links the aroma collection to the wines that you taste. It provides a list of characteristic aromas by vine and vineyard in France and the world.
Le Nez du Vin® thus permits you not only to perfect your sense of smell but also to
understand the process of creating the wine that produces the aromas
If you are a connoisseur, suppose you are tasting a glass of white wine. Regular training with our little vials has enabled you to discern notes of hawthorn, toasted hazelnut, butter and vanilla. Those are all indications of the vine and region of origin, as well as the wine-maker’s choices during wine-making and aging.
Reading the book teaches you that this aromatic profile is very characteristic of Chardonnay vines, and that the butter taste in wines comes from diacetyl, a molecule formed during malolactic fermentation. The book also shows us that a vanilla note is present in all wines aged in new oak casks, since vanill in is produced from the decomposition of the lignin in the wood.