There are a lot of terms bandied about when it comes to tasting wine and, sooner or later, new ones get added to the menu, if for no other reason than to avoid constant repetition of the descriptors that have been bandied about for decades. We accept them and use them, but how much do we really understand terms like “buttery” or “tension” (the latter being one of the new faves amongst wine writers)? Article content

The perceptions of taste and smell are among the most complex of our senses, and are affected by numerous factors, both internally and externally. Our sense of taste evolves, and then eventually decreases as taste buds die off and shrink with age. We use both sides of our brains to assess information, but research indicates that people who taste and smell for a living can deve

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