Term for a wine lover who is considered a wine connoisseur due to his "good nose" (tasting ability). It is also used jokingly for a regular wine connoisseur, whose passion for wine may be evident from his reddish-coloured nose. See under wine tasting.
For a professional sensory tasting and description of wines, two requirements must be met in order to ensure the most objective assessment possible. The tasters must have the appropriate training and experience and the rules must be defined and the framework conditions created for carrying out the tasting. For more information, see the keywords:

Nose - Odour: 1 = Olfactory bulb, 2 = nerve cell, 3 = bone, 4 = cell layer, 5 = switch, 6 = receptor
Tongue - flavour: 1 = sweet, 2 = sour, 3 = salty, 4 = bitter, 5 = umami
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Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi