I recently had an article published in Circle Update (the magazine of the Circle of Wine Writers). It concerned the number of aromas used in wine tasting notes. If you are interested you can view and download a PDF offprint of the article here: Why four’s the limit.
It draws heavily on a four-part series of blog posts I wrote late last year. Compared with the Circle Update article, these contain more words – not necessarily a good thing – but also, in “the science” post, there is considerably more information about the scientific basis for the notional limit of only four aromas being identifiable in blends.
How many identifiable aromas in a wine – the dilemma
How many identifiable aromas in a wine – the science
How many identifiable aromas in a wine – tasting experience
How many identifiable aromas in a wine – my conclusion