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.

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