I often get asked whether people become better tasters with age. With age, there is general physical deterioration of sensitivity and perception. As we get older our sensitivity to components like sweetness, bitterness and saltiness decreases. With the exception of saltiness, these others are key components in wine, so they become harder to detect. There is a gradual reduction in colour vision which makes it harder to decipher wines tint or hue. Even our sense of smell gets worse. But wait, there is some hope. As one ages, hopefully one logs up more tasting experience so what is lost through aging can be somewhat balanced by experience. I’ll drink to that!