Network (TV): Make Scents of Wine was described as "the coolest
thing in the world...", "It's really a lot of fun..." by Master Sommelier
Andrea Immer (America's best sommelier, 1998) on the Food Fantasy
show which aired on April 22nd, 2002.
Spectator: "Whether for business or pleasure, as a wine education
aid or a challenging game amongst friends, professional wine sensory
kit for wine maker or merchant now becoming popular...."
York Times: "...Recognizing the aromas is more difficult
than it sounds, it's like meeting an old friend on the street and
not being able to remember his name; Le Nez du Vin is a great icebreaker,
the minute you open the lid, everyone wants to get into the act..."
Post: "Sure, we'd all like to compare the precocious and
peppery bouquet of a cabernet franc with the hints of linden tea leaves
in a Quarts de Chaume. But what can make a nose so discriminating?
The answer: To some, it's $350 and practice. "Le Nez du Vin" kits
offer chemical distillations of up to 54 aromas found in wine. The
numbered vials correspond to flash cards identifying the scent (truffle,
licorice, saffron) and its characteristics. There's also a $100 set
for the "Faults of Wine" 12 telltale whiffs (vinegar, glue, rotten
egg, musk) of a vintage gone bad."
Media: "Our eyes are taught to recognize colors and ears
to hear music but our nose has never been educated. Le Nez du Vin,
an educational kit for uneducated noses. Even a novice can be taught..."
Peynaud: "...precious instrument for the education of the
sense of smell and the olfactory memory."
and Spirit Gazette Harpers: "aimed at anyone wishing to increase
their knowledge of, and pleasure in wine, ranging from the somewhat
bewildered novice, to the professional or expert."
Broadbent; Christie's: "...may be considered a graduate program..."
Millau: "Great connoisseur (Jean Lenoir) who's joyous passion
and rare gift of sharing his knowledge have conquered all audiences."
Magazine: "Learning to distinguish the different scents of
wine is one of the best ways of making progress in wine tasting, but
finding the vocabulary to describe a particular aroma can leave us
at a loss for words."