Taste: A Somatic Sensation

Taste is fundamentally a somatic sensation, meaning a sense of touch. When we discuss taste, we're essentially referring to the tactile sensations involving pressure, density, and friction within our mouths. For example, when tannins precipitate proteins to the tongue's surface, thereby creating friction and abrasion, this is recognized as astringency.

The Five Basic Tastes

Contrary to the outdated notion of a tongue map, different tastes are not limited to specific areas of the tongue, but are in fact spread all across the mouth. This widespread distribution of taste buds aligns with the idea of taste as a touch sensation, providing the brain with information on textures, densities and other physical properties. There are five primary taste categories: sweet, salty, bitter, umami, and sour. These tastes stimulate specific receptors located on taste buds, which are not confined to our tongues alone. Taste buds can be found all over the mouth, including the palate (the soft tissue at the top back of the mouth) and the back of the throat as well.

Flavor: The Integration of Smell and Taste

Flavor is a complex perception resulting from the integration of taste and olfactory (smell) inputs. Some aromas are processed as if they originate from the mouth, creating a "phantom limb" sensation. For instance, when you eat a strawberry, your brain perceives the smell as coming from your mouth, even though it is technically a scent that is being processed and combined with stimuli from mouth sensory organs to produce the perception of being generated entirely in the mouth.

The Role of Saliva in Tasting

Saliva plays a crucial role in the taste. The amount of saliva produced varies widely among individuals, significantly impacting the tasting experience. When tasting wine, what you are really sensing is a saliva-wine matrix. Saliva helps to protect the delicate cell structures in our mouth, and it also improves conductivity, enhancing the signals of different taste groups.

The Tasting Process and the Aroma Burst

When tasting wine, the process typically involves: smelling it, taking a sip, allowing it to mix with saliva, passing it across all parts of the mouth, and then swallowing. This action coats the entire mouth and throat with the wine-saliva mixture. As you swallow, this mixture is exposed to heat and oxygen, releasing more volatile compounds in a process known as the aroma burst. This release moments after swallowing creates a concentration of volatile compounds, akin to capturing a gas in a bottle. As the volatiles pass out through the nose, they provide a wealth of sensory information that is synthesized with the taste and tactile signals in the brain.

The Interplay of Language and Sensory Experience in Wine Tasting

The experience of wine tasting provides a fascinating insight into the dynamic relationship between language and sensory perception. This complex sensory synthesis occurs in the olfactory cortex, where "odor objects" are created by combining smell, taste, and visual inputs. The brain's capacity to compare and integrate these sensations allows for a rich and detailed perception of flavor, making tasting a profoundly multisensory experience. As such, the integration of taste, sight, and smell culminates in the creation of a cohesive sensory picture, enhancing our understanding and appreciation of what we consume.

What motivates language? The level of pleasure that the wine provides is directly related to the extent and range of vocabulary we use to describe it. There is an uncontrollable natural function where individuals are inspired, given more words, and a greater need and facility to communicate the experience when it has been pleasing. This relationship suggests that we are driven to speak more about things that bring us pleasure, underscoring the value of language in expressing our sensory experiences. If one lacks the language to describe a particular experience, it is likely that they did not find it particularly enjoyable.

There is a reciprocal relationship between language and perception. The vocabulary we possess shapes the depth of our sensory experiences, and these experiences, in turn, influence the language we use. For instance, when tasting wine, the pleasure derived from the rich amalgamation of sensory inputs compels us to find the words to describe the nuanced flavors and aromas experienced. Thus, an enriched vocabulary allows for a more profound and articulate expression of our sensory experiences, creating a feedback loop that enhances both language and perception.