How have people talked about the organoleptic characteristics of wines? How and why have descriptive and evaluative vocabularies changed over time? The essay shows that these vocabularies have shifted from the spare to the elaborate, from medical implications to aesthetic analyses, from a leading concern with “goodness” (authenticity, soundness) to interest in the analytic description of component flavors and odors. The causes of these changes are various: one involves the importance, and eventual disappearance, of a traditional physiological framework for appreciating the powers and qualities of different sorts of aliment, including wines; another concerns the development of chemical sciences concerned with flavor components; and still another flows from changing social and economic circumstances in which wine was consumed and the functions served by languages of connoisseurship. The historical span surveyed here extends from Antiquity to the present and the essay displays talk about wine tastes as a perspicuous site for understanding aspects of wide-ranging social and cultural change.