Beyond Taste: The 5 Senses of Wine
Bernhardt Winery hosted "The 5 Senses of Wine," led by Sommelier Jason McLerran. The event demystified wine appreciation, showing how all five
PLANTERSVILLE, Texas — The rolling hills of Grimes County served as the backdrop for a sensory exploration of viticulture on October 14, as Bernhardt Winery hosted “A Sommelier’s Journey: The 5 Senses of Wine.” The event, which drew local enthusiasts and novice oenophiles alike, aimed to demystify the complex art of wine appreciation by shifting the focus from simple consumption to a multi-sensory experience.
The session was led by Jason McLerran, a Certified Sommelier representing The Houstonian Hotel, Club & Spa. McLerran guided attendees through the mechanics of how the human brain processes wine, moving well beyond the palate to explain why the entire body is involved in the act of tasting.
The centerpiece of McLerran’s presentation was the dominance of the olfactory system. He noted that approximately 80% of what is perceived as "taste" is actually derived from the sense of smell. By using an aroma wheel, McLerran taught participants to categorize scents ranging from delicate floral notes and bright fruits to deeper, savory characteristics like earth, leather, and spice. He also provided a practical lesson in wine quality control, instructing attendees on how to identify "cork taint"—a chemical compound that can leave a wine smelling like wet, moldy cardboard.
"When you take a glass of wine, you aren't just drinking," McLerran told the group. "You are engaging in a biological process that begins long before the liquid touches your lips."
Visual assessment, he explained, serves as the first step in the ritual. By examining the color, viscosity, and clarity of the wine, a drinker can often deduce the age of the grape, the varietal, and even the climate in which the grapes were grown.
As the workshop progressed, McLerran broke down the science of the five basic tastes—sweetness, acidity, bitterness, salinity, and umami—and how they interact to create balance. He also emphasized the role of "touch," or tactile mouthfeel, which includes the drying sensation of tannins on the gums and the perceived warmth generated by the wine’s alcohol content. Even the auditory environment—the crisp sound of a cork being drawn or the resonance of crystal glassware—was highlighted as a contributor to the overall psychological enjoyment of the pour.
Located at 9043 CR 204 in Plantersville, Bernhardt Winery has become a focal point for regional educational events. Owner Jerry Bernhardt, who established the winery in 2005, has long championed the idea that wine appreciation should be accessible rather than intimidating. The winery frequently hosts public events that highlight Texas viticulture alongside broader educational workshops.
The workshop concluded with a guided tasting that allowed participants to put theory into practice, adjusting their glass choices and environment to observe how external factors shift the perception of a single vintage.
For those who missed the session, information on upcoming educational programming at the vineyard can be found on their website at www.bernhardtwinery.com. Additional details regarding professional wine certification and further studies can be explored through the Court of Master Sommeliers, Americas at www.mastersommeliers.org.