Labeling, identification, and recognition of wine-relevant odorants in expert sommeliers, intermediates, and untrained wine drinkers.

In this study we examined the development of wine expertise. We asked four groups--untrained wine drinkers, second- and third-level trainee sommeliers, and professional sommeliers--to engage in a range of olfactory tasks to assess perceptual and semantic aspects of expertise. These tasks included identification, recognition, and description of a range of domain-specific and common odour stimuli, including wines.