ArticleSensory PerspectiveWritten by Jason Phelps • Londonderry, New HampshireNot long after I got started making wine I realized I was relying more than I had expected on core sensory concepts like sight, smell and taste to guide my winemaking activities. I say that it was more than I had expected, but in fairness I hadn’t thought much about it. I’ve been cooking passionately since I was a kid, so aromas, flavors and textures are sensations I don’t take for granted. In fact, the appreciation of these cues in food and beverages has become a considerable asset to me in my winemaking and it has also become my primary guide. A few years ago I started getting a lot more information from observing and tasting my homemade wines at every stage: from pre-inoculated juice to fermenting must to clearing and stable wines. I asked myself questions like, “what aromas are being expressed?,” “is there more H2S than I would expect?” “what flavors are coming through and are they typical to the style?” “is the color light, dark or shifted?” “how much acidity do I taste?” “is there residual CO2Already a member? Log InYou'll Also Like Article MEMBERS ONLY Last Bottle of Sauvignon Blanc A couple takes on the absolute challenge — making wine with no experience, guidance, or basic understanding of the hobby. Meet the Dooleys and learn about their first experience making wine. Article MEMBERS ONLY Making Wine in Montana Montana is more than just the land of big skies — you can grow grapes there, too!