Wine doesn't have eyes, ears or teeth, but many have come to say it has a "nose."

It would be wrong to think of this specific term as being snobbish, but one could feel uneasy about standing around, glass in hand, chatting about a wine's nose. Remarks such as "This one's aquiline, that one's pug, the one over there's had an operation"?

For that matter, one might be comfortable with the distinction some tasters make between a wine's "aroma," referring to the natural smell it takes from the fruit, and its "bouquet," the complex overtones it may develop with age within the bottle.

The use of  use plain English could be heralded as being the preferred way to have a conversion and make observation in wine tasting to start with.

One could Speak about how a wine "smells," and the need for synonyms as descriptive reference to its aroma or scent is necessary though.

One thing makes common scents: Smell is important to the wine taster. Much of what we think is taste really comes through our noses. If you have a problem in believe this, try to enjoy some wine - or even a meal - the next time you have a very unpleasant head cold.

When it comes to smelling, The human race takes a very distant second place to dogs and cats. Still, we humans can train our sense of smell, and you don't have to be an expert wine taster to learn to sniff out the subtle differences amongst wines.

The aroma of a Cabernet Sauvignon and the closely related Merlot grape, for example, will remind one of cedar wood and pine needles mingled with a good fruit smell somewhat

reminiscent of currants.

Some added hints that wine tasters will call "vegetal:" will be suggestions of olives, green peppers, tobacco leaves or even grass.

Aging the wine in oak will possibly add touches of vanilla, cinnamon, cloves and almonds.

Extended bottle aging can lend a toasty quality and impart earthy scents such as aroma's of mushrooms, old leather, roses and wildflowers.

Other grapes have their own trademarked aromas: Zinfandel will often evoke berries. Pinot Noir, the fine grape of Burgundy, may bring out violets and spice. The pungently floral quality of freshly ground black pepper signals Syrah, the French Rhone grape.

Among the white wines, Chardonnay will more often characterize a crisp, even ripe apples and may be able to add notes of butter, possibly coconut, or figs and even other tropical fruits, particularly if it has been aged in oak.

Riesling, the queen of the German grapes, might evoke apples, too, and sometimes citrus fruit, cantaloupe and pine.

Sauvignon Blanc often will display a aroma of grass and sometimes grapefruit.

Chenin Blanc will remind one of melons and, occasionally, orange blossoms.

The smell of peaches will identify Muscat and Gewurztraminer; the latter may add an elusive spice.