Grapevine
As humans we tend to think of ourselves as interacting with our surroundings through our five senses. But do we rely on certain senses more than on others?
Scientists have long known that humans can discern millions of different colors and half a million different sounds. To a much lesser extent, we perceive the world around us through our five senses of taste and our 10,000 senses of smell.
Last week I discussed the experiences of these latter two senses as we encounter a glass of wine.
Then I read the results of a new study just released by RockefellerUniversity’s Laboratory of Neurogenetics. I must say it was startling. Part scientific chemical analysis and part mathematical extrapolations, the study concluded that our sense of smell is far greater than we imagined. They were able to determine that our sense of smell, through our 400 olfactory receptors, is capable of detecting over one trillion fragrances and odors. The number boggles my mind.
Even accepting the results as scientific proof, how would I be able to discern one trillion separate, distinct, unique aromas? And trying to define each one? Seemingly impossible. And the study would seem to agree.
My conclusion from this study is that there are almost limitless numbers of scents that abound around us; it is our lack of interest, or lack of effort, in seeking them out that limits our sensory perception of the natural order.
The lesson to be learned here is for all of us to “wake up and smell the coffee” or “stop and smell the roses.”
Walk into your local coffee bar. As soon as you walk in the door, your olfactory senses detect “coffee.” But the coffee experience is just beginning. Along with my morning coffee, once a week I purchase coffee beans for my home brewing machine. As I stand before the wall of containers of fresh beans at The Black Cow in Pleasantville, I can sample the individual aromas of each fresh coffee.
It is here where the sensitivity of our DNA-generated sense of smell comes into play. One container of beans hits you in the face with aromas of pungent earthiness; the next may be milder, with just a hint of earthiness. The next set of aromas may be rather neutral with a passing hint of chocolate or a barely perceptible fragrance of exotic spices. And so on up and down the rows of containers.
This is also the experience I have with side-by-side tastings of wines. One person’s sense of citrus fruits in a Sauvignon Blanc may be another’s sense of individual and distinct aromas of Meyer lemon or Kaffir lime or Ruby Red grapefruit. My perception of ripe black fruit aromas in a Cabernet Sauvignon may be another’s distinct sense of blackberry, black raspberry, black cherry or Italian black plum.
Our sense of smell influences our subjective likes and dislikes. Our DNA creates a database of aromas that allow us to instinctively recognize complex objects, be they a Costa Rican coffee, a Napa Valley Cabernet Sauvignon or a Tuscan morning redolent of Mediterranean sea mist.
Ten thousand components of smell? One million? One trillion? More? And does it really matter? I’m not sure my sensory receptors are that refined, but I’m sure it takes voluminous olfactory senses to create my internal database of distinctive impressions as I encounter the world each day.
So what do you perceive in that glass of Pinot Noir sitting before you? How refined are your DNA-specific olfactory senses? Do you discern the cardamom, the cumin spices? Does it matter?
This week, open your back door and take a (really) deep breath of nature. Pour yourself a glass of wine and immerse your nose deep into the glass, inhaling the perfumes emanating from the wine. Let your senses guide you through the subtle pleasures of life.
Nick Antonaccio is a 35-year Pleasantville resident. For over 15 years he has conducted wine tastings and lectures. He also offers personalized wine tastings and wine travel services. Nick’s credo: continuous experimenting results in instinctive behavior. You can reach him at nantonaccio@theexaminernews.com or on Twitter @sharingwine.
