For most of us, describing how something tastes usually includes one of the following four words: sweet, sour, salty or bitter. These are the most commonly recognised receptors on our tongue.

That’s until 1909 when the concept of ‘unami’, or savory, came into existence. However, it took us until the 1980s to really embed it into our understanding of taste, and the vocabulary that surrounds it.

As a result, researchers are still on the lookout for further receptors. Recent discoveries include taste receptors in our trachea, intestines and even in testicles!

It goes without saying that the science of taste is complex and ever-evolving. But how does it impact wine tasting? And what can it tell us about our own wine preferences?

In the same way that we all have unique fingerprints, all wine drinkers have differing taste thresholds. It’s why our wine preferences vary so much.

For a more in-depth understanding of the science behind our unique preferences, tasting sensitivity can be roughly divided into three categories: super-tasters, normal tasters and non-tasters.

Super-tasters are people with 30+ tastebuds. They’re notably more sensitive to bitterness, and probably prefer a bottle of Pinot Noir than Nebbiolo. About 25% of the population are believed to be super-tasters, and the trait is more common in women.

With wine tasting, especially with levels of phenolic bitterness (tannins, polyphenols and many more complex compounds) that are common in wine, it’s useful to know where you fit on the scale.

Average tasters have 15-30 taste buds, and unlike their super counterparts, they’re a big fan of bitter vegetables. They’re also more likely to enjoy earthy and savory wines. About 50% of the population are average tasters, so this could be you.

Non tasters have below 15 taste buds and make up the remaining 25% of the population. Spicey foods don’t make them whimper, and they love high-tannin wines. Unlike super and average tasters, some non-tasters don’t respond to bitterness at all. As such, their experience of food and wine is very different from the other tasters.

Regardless of what type of taster you are, understanding the complex notes in wine goes far beyond the taste sensation.

The amazing thing about taste is that it also links to physical tactile sensations. ‘Mouthfeel’ is a term that sums this idea up perfectly; it literally means how the wine feels when you taste it.

Common ‘mouthfeel’ sensations include whether the wine gives a drying sensation, or seems ‘fat’ and rounded.

Most descriptors are related to texture, for example: silky, smooth, velvety and rough. Mouthfeel is influenced by wine components, as acidity can be sharp, alcohol can be hot, tannins can be rough, and sugar can be thick or syrupy.

Being able to communicate the sensation of a wine inside your mouth can help you unpack the complexities of flavour – and take your wine tasting skills to the next level.