In my research for the sugar article, I came across a mention by a sensory scientist of a concept he called “nose-feel.”
He describes this sensation as a tactile stimulation of the nostrils, and wed it specifically to volatile acidity and carbon dioxide (RE sparkling wine).
I was blown away by this and kind of love it. Should the CMS introduce a whole new section to its grid???
Please no. It's so inconsistent to feel these sort of things from one bottle to the next. The aromas that go along with those sensations are more reliable.
That's amazing. I would imagine high alcohol would fall into the nose-feel camp too