Explore every episode of the podcast We Taste Wine Differently | Creating Consumer Loyalty with Unforgettable Wine Experiences

Dr. Andreea Botezatu, Associate Professor of Enology at Texas A&M, joins host Isabelle Lesschaeve to discuss her unique journey from commercial winemaking in Europe and Canada to academic research and supporting the Texas wine industry as its sole Extension Enologist.

We discuss sensory science, training future winemakers, low- and high-alcohol trends, and the future role of AI in the wine industry.

For more resources, links, and a deeper dive, visit the episode webpage by clicking here.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

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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.

If you enjoyed today’s episode, please subscribe, leave a review, and share the show with your wine-loving friends and colleagues.

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

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In this episode, we tackle a big question:

Do wine aromas really matter, or should we focus solely on taste and structure, like some professionals suggest?

Inspired by a candid chat with a winemaker and my experience as a sensory expert, I dive into the debate around wine language—from its cultural quirks to the challenges many of us face in describing aromas.

I unpack why aromas are crucial not just for personal enjoyment, but for professional wine evaluation and marketing.

If you’ve ever felt frustrated by your ability (or inability) to name what you smell in a glass, this episode is for you. I also share a practical, science-backed framework—the “N.O.S.E.” approach—to help anyone start building a better sense memory and become more confident describing wine aromas.

Whether you’re a curious wine enthusiast or a seasoned pro, you’ll walk away with tools to trust your nose and bring even more joy to your wine experiences.

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

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Meet today's guest, Dr. Hildegarde Heymann, a trailblazing sensory scientist and Distinguished Professor at UC Davis.

Dr. Heymann shares her unique journey from growing up with wine in South Africa, breaking gender barriers as the first woman to earn an enology degree at Stellenbosch University, to her discovery of sensory science at UC Davis, with Dr. RoseMarie Pangborn.

She discusses her two-step approach to teaching wine tasting—building trust first, then layering in complexity—and offers insights on how to foster confidence in new tasters.

The conversation explores the challenges of integrating sensory science into the wine industry, the value of understanding individual sensory strengths and blind spots, the nuances of food and wine pairing, and offers practical advice for wine professionals seeking to develop better sensory practices. 

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

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In this episode, host Isabelle Leschaeve welcomes Canadian wine media expert Barb Wild, the “Good Wine Gal.” Together, they explore how to make wine tasting accessible, fun, and meaningful for everyone.

• Barb shares her journey from hospitality entrepreneur to respected wine educator, including her refreshing approach to tasting and teaching wine.
• Discover why listening to consumers, avoiding intimidating jargon, and trusting your senses are key, whether you’re a hobbyist or a wine pro.
• Plus, get a behind-the-scenes look at Barb’s BC Wine Tasting ChallengeTM and tips for building wine confidence through mindful, sensory-focused practice.

If you want to rethink how you experience wine—with less pressure and more enjoyment—this episode is for you.

Get a glass and join us!

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

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We're tackling a big controversy:

• Can wine tasting ever be truly objective?
• Or is it always colored by personal bias and background?

In this episode, Isabelle walks you through the difference between traditional expert tastings and sensory science–backed methods, sharing real stories from inside the wine industry about how our genetics, training, and even the order we taste wines can affect what we perceive.

Why does expertise sometimes lead us astray? What sneaky biases mess with our minds during tastings?

And—most importantly—how can we, as wine professionals or keen enthusiasts, take practical steps to bring more objectivity into our technical evaluations?

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.

This week, host Isabelle Lesschaeve welcomes Amandine Fournier, founder of Vinesthesia, to explore bold new ways to taste and appreciate wine. Amandine, born in the heart of Bordeaux, grew up surrounded by traditional winemaking but always felt there was more to wine than classic rituals and rigid descriptions.

Together, Isabelle and Amandine challenge traditional wine education, highlighting how sensory experiences—like tasting from black glasses and focusing on emotions or memories—can open up deeper, more authentic connections to wine. Amandine shares her journey from feeling mocked for her imaginative wine descriptions to empowering others (including veteran professionals!) to “taste differently” and trust their senses.

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.

Are you ready to rethink your tasting room experiences?

In this episode, I share why putting guests—not just your wine—at the heart of the experience can reignite your ability to build long-lasting relationships with these customers and energize your business.

Discover actionable ways to create memorable wine encounters, collect valuable consumer insights, and boost loyalty

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.

I'm often asked “what is sensory science?” and I can’t believe that it’s still so underused in the wine industry. People often think that wine tasting is too subjective, but the truth is, if you start to implement the use of sensory science in your wine business, you’ll find your data is much more objective – which means it can support your business decisions in a strategic way! In today’s episode, I’m discussing what sensory science really is, how it differs from traditional wine judging and four actionable tips to help you implement more sensory science into your wine tasting.

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.

You might think the Wine Aroma Wheel is so simple, that it’s not really even worth using more in your business. You’d be wrong! In today’s episode, I’m sharing three ways you can start to use the Wine Aroma Wheel more effectively in your business – whether that’s with your guests, or even internally with your staff. You’ll also hear directly from the maker, Dr. Ann Noble herself, so you can learn exactly why it’s still such a relevant tool in today’s wine world.

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.

Bonjour! In this first episode of “We Taste Wine Differently”, I’m sharing with you the three main behaviors I identified that needs to be changed if you want to start reconnecting with your consumers more in your winery or tasting room.

The industry faces a significant challenge in connecting with and staying relevant to today’s wine consumers. Drawing on 30 years of experience as a sensory and consumer scientist, I provide actionable strategies to help you create unforgettable experiences for your customers.

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.

Why do some wine experiences create lasting memories, while others fall flat? Is traditional wine education truly connecting with today's consumers?

Hi, I'm Dr. Isabelle Lesschaeve. For over 30 years as a sensory and consumer scientist, I've seen how the wine industry can build deeper connections by focusing on what people actually experience.

On We Taste Wine Differently, we bridge the gap between complex science and practical application. You'll hear from leading experts, explore fascinating case studies, and get actionable insights to transform your approach.

Learn how to leverage sensory and consumer science to refine your portfolio, engage guests more effectively in the tasting room, and foster those crucial long-term relationships. We challenge assumptions and provide research-backed strategies that work.

If you're a wine professional ready to innovate and put your customers' experience first, this podcast is for you.

Find We Taste Wine Differently wherever you get your podcasts. Subscribe today and start tasting wine differently!

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

Would you like to deliver your own private podcast feed to your audience? Sign up for a free trial today at Hello Audio.