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The honeyed phrases flow like the wines they describe, but the truth is that wine experts often use a torrent of language to disguise the fact they can't always put a name to the aroma they are smelling.
當(dāng)一串串天花亂墜的專業(yè)術(shù)語從那些品酒專家口中說出的時候,他們只是在試圖用語言來遮掩一個事實(shí):原來他們和常人無異,并不能確切對所鑒別的葡萄美酒說出個所以然來.
Those wine buffs who say "you'll be impressed by its berried impudence" or urge us to "bask in its sumptuous oakiness" are actually no better at getting the right description than any other drinker, New Scientist magazine said.
《新科學(xué)家》刊登文章說,當(dāng)那些品酒專家告訴我們"這種漿果口味的酒味道十分獨(dú)特,為你帶來味覺上的沖擊",或者"這種酒讓你徜徉在濃郁的橡果香味之中"的時候,事實(shí)上,這些品酒專家并不比普通人強(qiáng)多少,他們同樣不能準(zhǔn)確形容出葡萄酒的味道.
But the magazine said wine experts do have a strong memory for smells, which is crucial to their appreciation of the grape.
不過該文章同時也說,品酒專家倒的確對美酒的氣味有著超強(qiáng)的記憶力,而這對他們鑒賞葡萄酒是至關(guān)重要的.
Researchers in New Zealand tested the ability of 11 wine experts and 11 novices to recognize and name 12 individual chemicals that are components of wine aromas.
新西蘭的研究者對11名品酒專家和11名品酒初學(xué)者的鑒賞能力進(jìn)行了測試,讓他們分別識別形成葡萄酒香的12種成份.
They were given an additional 12 samples and asked both groups to name them and say whether they were among the original 12.
研究者讓被測試者識別另外的12種葡萄酒樣品,并讓他們說出先前的12種葡萄酒里是否包含有后來的12種.
"The wine experts proved just as inept as the novices at naming odors," the magazine said.
該文章中說:"試驗(yàn)證明,在味道識別方面,品酒專家和品酒新手一樣并沒有什么過人之處."
"But the experts did excel in recognizing whether an odor had been repeated——a task that draws on their memory of smell itself, rather than their verbal ability." it added.
"但是在試驗(yàn)中,品酒專家的確能夠在兩組葡萄酒中準(zhǔn)確地識別出相同的味道.這當(dāng)然是有賴于他們對氣味本身的記憶力,而非僅僅是口頭上的功夫了."
The ability to remember the experience of various wines is crucial, Anthony Dias Blue, wine editor of Bon Appetit magazine told New Scientist. That, he said, is just a matter of practice.
《好胃口》雜志的葡萄酒欄目編輯安東尼•迪亞斯•布盧告訴《新科學(xué)家》說,記住各種葡萄酒的口感對于鑒賞葡萄酒是非常重要的.這是需要通過實(shí)踐才能掌握的技藝.
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