Nightcap 10: Blackthorn Unfiltered-"Am I doing it wrong if I don't taste what other people taste?"

If you’ve ever sat down with a glass of wine and thought: “It just tastes like… wine?” or looked at the tasting notes on the back of a bottle and wondered how anyone is getting “ripe blackberry, pencil shavings, and forest floor” out of it—this one’s for you.

In our latest Nightcap episode of Blackthorn Unfiltered, we dig into one of the most common wine questions: Am I doing it wrong if I don’t taste what other people taste? Spoiler: absolutely not.

Wine tasting is not a test you can fail. It’s a deeply personal experience shaped by genetics, memory, environment, and even the mood you’re in when you take that sip. Let’s break it down.

Wine Tasting and Genetics: Why We Don’t All Taste the Same

One of the biggest reasons people experience wine differently comes down to genetics.

• Supertasters (about 25% of people): These folks have a higher density of taste buds and experience flavors, especially bitterness, with more intensity. They may find certain wines too sharp or vegetables like kale overwhelmingly bitter.

• Non-tasters (25–30% of people): On the other end, non-tasters perceive flavors more softly. They may not pick up subtle notes in wine, but that doesn’t mean they’re “bad” at tasting—it just means their palate processes things differently.

• Flavor-specific genes: Ever heard of the cilantro debate? Some people taste bright citrus, others taste soap—all thanks to a gene variation. Wine tasting works the same way: your genes shape which flavors jump out at you.

Bottom line: your biology sets the stage for how wine tastes to you.

The Role of Memory and Experience in Wine Tasting

Taste isn’t just physical—it’s also emotional. Your life experiences heavily influence what you perceive in a glass of wine.

• Childhood flavors: The foods you grew up with form your baseline. Someone raised on Mediterranean cuisine may naturally pick out olive or herb notes, while another person might not even notice them.

• Memory and emotion: Have you ever smelled a wine that instantly reminded you of your grandmother’s kitchen or a summer trip? That’s your brain linking flavor with memory.

• Acquired tastes: Some flavors—like coffee, IPA beers, or funky natural wines—are “learned” over time. The more you taste, the more your palate evolves.

This is why wine can feel so subjective—because it truly is.

Environment Shapes Flavor Too

Believe it or not, the setting you’re in can shift how wine tastes:

• Music, lighting, even the weight of the glass can alter your perception.

• A wine you loved at a sun-soaked vineyard in Italy may not taste quite the same on a rainy Tuesday at home.

• Context matters—who you’re with, what you’re eating, how you’re feeling.

Taste vs. Flavor: Why Smell Matters More Than You Think

Here’s a secret: most of what we call “taste” is actually flavor, which is the combination of taste + smell.

• When you have a cold and can’t smell, everything tastes dull.

• Your genes also shape your smell receptors, which means you may literally smell different things than the person next to you.

So if your friend is swirling their glass and confidently declaring “violets and wet stone” while you’re just getting “wine,” it doesn’t mean you’re wrong—it means your sensory wiring is different.

The Takeaway: There’s No Wrong Way to Taste Wine

Wine is not about performing or passing a test. It’s about curiosity, connection, and noticing what you enjoy.

Your palate is yours alone—shaped by your DNA, your memories, and your environment. The fact that we all taste things differently is part of what makes sharing wine so fascinating.

So the next time you feel like you’re “bad” at wine tasting, remember: you’re not doing it wrong. You’re doing it your way—and that’s exactly how it should be.