Have you ever tasted blind wine? It is not an easy task. If the most experienced tasters manage to note notes of hazelnut or fleshy fruits, a pointed minerality and astrint, most of us distinguish only the taste for wine. However, in the nose alone, even rats could be able to make the difference between two bottles of white wine. A discovery is explained in detail in a study published this February 21, 2025 in the scientific journal Animal Cognition.
The team which is originally worked to condition a group of rats until they are able to distinguish different grape varieties. To succeed in changing the little rodents in sommeliers, the researchers have set up a somewhat special oenology course. At first the guinea pigs were exposed to the smell of four Sauvignon Blanc -type wines, coming from France and Chile, then to four other Germany wines from Germany. The olfactory analysis of one of the two grape varieties was in parallel associated with the distribution of a treat, the other did not bring anything to the animal. A classic and effective packaging method.
During the second part of the study, new wines were used in addition to the first. Some white savings were American and New Zealand and new rieslings came in particular from France and Australia. The rats were once again exposed to drinks vapors, but this time, they had to press a lever when they recognized the grape that was associated with the distribution of a treat.
“Ratatouille 2”: Rémy advises you a brouilly
Result: when the mammals were facing the new wines, those which they had not sniffed during the initiation, they managed to find the corresponding grape in 65% of the cases. On the other hand, when they had to recognize the wines they already knew, the animals presented a success rate of 94%. Results suggesting that with training, the human being is not the only one who can distinguish the different types of the same alcohol.
The IFLSCIENCE scientific magazine offers a start of explanation for this performance: rats would have at their disposal 1,200 genes acting as olfactory receivers. We only have 400, three times less. In the best nose competition, we don’t all go with the same chances.
However, it is assumed that humans fill this gap thanks to a greater cognitive treatment, in particular thanks to the use of language, which allows us to categorize what we perceive while tasting. Be careful all the same, more than some studies of this kind and you could soon see a rat land at your table at the restaurant to advise you the best bottle in accordance with your dish.
