Something happened behind the scenes at CELLARDOORS.CO last week that I just have to share with you.

Each Thursday, early-evening, the CELLARDOORS.CO team gets together for a catch-up meeting. Highlights include talk of new wineries and associated businesses that have joined our network, fun interactions with wine trail adventurers, app development and design, support from industry influencers and … wine.

Yep, funnily enough, we like wine – and often, we’ll have a glass or two during our meetings.

Last week, during said routine, we all had a glass except our CEO, Judith Kennedy who opted for a water. She wasn’t partaking but asked if pinot gris was the aroma she could smell from nearby glass.

Why, yes it was.

Our GM, Angelo then challenged her to pick its origin.

“South Australia,” came the answer.

“What about the region?” You could say the exchange had all of our attention by that stage.

There was a pause …

“Adelaide Hills?” was the tentative guestimate.


To say the least, the CELLARDOORS.CO crew was impressed. Judith then told us the story of how, in the days when she was merely contemplating getting into the wine game, she was at a University of WA Wine Club picnic in her brother’s vineyard and she witnessed a woman smell a red wine and was able to accurately pinpoint the South African region from which it emanated.

“I wanted to be able to do that,” said Judith.

Mission accomplished.

How to prep your palate for wine

There are some of us who are simply thrilled to sample beautifully crafted vino, and there are those who want to be more educated. If you are in the latter camp, like an athlete preparing to compete in the big leagues, get yourself up to scratch (and sniff) – so you can detect subtle nuances within each glass – with these training tips:

  1. Make sure the glass is not full, swirl the wine, close your eyes and take your time. Pay attention to anything familiar that you smell.
  2. When you do the grocery shopping, start smelling the fruit, vegies and herbs. Your olfactory system is linked to memory so over time you will become more familiar with the aromas.
  3. Practice aspiration – rolling a sip of wine over your tongue and sucking air into it. The oxygen will release more of the flavours.
  4. Use your words. Once you get more adept at recognising different bouquets and flavours, identify them. There are no wrong words or phrases when describing wine so long as they accurately express your interpretation.
  5. Drink often. This is not an invitation to binge, but like any skill, the more you do it, the better you get. Taste discernibly, regularly.

All in all, not a bad hobby.