Dr. Andreea Botezatu, Associate Professor of Enology at Texas A&M, joins host Isabelle Lesschaeve to discuss her unique journey from commercial winemaking in Europe and Canada to academic research and supporting the Texas wine industry as its sole Extension Enologist.

We discuss sensory science, training future winemakers, low- and high-alcohol trends, and the future role of AI in the wine industry.

For more resources, links, and a deeper dive, visit the episode webpage by clicking here.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.

Clear communication is essential in any successful wine business. Yet, the language we use to describe what we taste in a glass of wine is often imprecise, inconsistent, and confusing—even among professionals. In this episode of We Taste Wine Differently, host Isabelle Lesschaeve, an experienced wine sensory scientist, discusses the common challenge of developing a meaningful sensory vocabulary.

Drawing on her extensive background in both industry and academia, Isabelle explains why our ability to describe taste and aroma lags behind that of other senses, and how this gap can lead to miscommunication, internal conflicts, and potentially costly business decisions. She explores why many of us feel unprepared when describing wine, from gaps in early education to an over-reliance on technical jargon that doesn’t capture the actual experience of drinking wine.

Isabelle offers a practical, step-by-step approach for creating a shared sensory language within organizations—covering everything from identifying key aroma descriptors to establishing training protocols with clear definitions and physical reference standards. She shares real-world examples from the wine industry that illustrate the risks of ambiguous language and highlights the tangible benefits: streamlined onboarding, more effective teamwork, and the ability to connect with consumers in an authentic, accessible way.

This episode is a must-listen for anyone serious about the wine business, from winery owners to tasting room staff. It provides a science-based framework that replaces vague terminology with clarity and precision, ensuring every conversation about wine leads to better understanding—and better wine.

If you enjoyed today’s episode, please subscribe, leave a review, and share the show with your wine-loving friends and colleagues.

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.

In this episode, we tackle a big question:

Do wine aromas really matter, or should we focus solely on taste and structure, like some professionals suggest?

Inspired by a candid chat with a winemaker and my experience as a sensory expert, I dive into the debate around wine language—from its cultural quirks to the challenges many of us face in describing aromas.

I unpack why aromas are crucial not just for personal enjoyment, but for professional wine evaluation and marketing.

If you’ve ever felt frustrated by your ability (or inability) to name what you smell in a glass, this episode is for you. I also share a practical, science-backed framework—the “N.O.S.E.” approach—to help anyone start building a better sense memory and become more confident describing wine aromas.

Whether you’re a curious wine enthusiast or a seasoned pro, you’ll walk away with tools to trust your nose and bring even more joy to your wine experiences.

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.