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Covid loss of smell: End of the nose for wine lovers?

Decanter
Covid loss of smell: End of the nose for wine lovers?
One of Covid-19’s persistent symptoms is the loss or distortion of the sense of smell – and for wine lovers and professionals alike, this can be devastating. Victoria Moore explores the science behind Covid’s impact on the nose and learns how those affected are coping
Cooking a curry recipe from the restaurant group Dishoom’s cookbook on the first night of a Norfolk holiday last July, Barney Child noticed something odd. ‘The recipe calls for huge amounts of garlic, like crazy amounts. But the smell of the garlic was completely weird. I thought it must be old garlic or, maybe because I’d cut so much up, I’d freaked my brain out. Then the next morning I made an espresso and it smelled very, very strange – a kind of chemical smell that’s hard to describe.’ ....

Western Australia , United Kingdom , Chrissi Kelly , Jane Parker , Gareth Birchley , Simon Gane , Richard Axel , University Of Reading , United Kingdom Sommelier Association , Royal National Throat , Barney Child , Kelly Abscent , Night Nurse , Joy Milne , Scientist Richard Axel , Linda Buck , Nobel Prize , மேற்கு ஆஸ்திரேலியா , ஒன்றுபட்டது கிஂக்டம் , ஜேன் பார்க்கர் , சிமோன் கேன் , ரிச்சர்ட் அச்சு , பல்கலைக்கழகம் ஆஃப் ரீடிஂக் , ஒன்றுபட்டது கிஂக்டம் சம்மியர் சங்கம் , அரச தேசிய தொண்டை , இரவு செவிலியர் ,

Their noses paid the bills. Then Covid took their sense of smell

Getty Images / WIRED
Vegan baker Filitsa Gray was eating dairy-free buttercream when it happened. One afternoon in March, her sense of taste and smell vanished. At first she thought it was strange; by her own admission her nose had been so sensitive she could smell things through walls, but then, when fatigue set in, it dawned on her that there might be a bigger problem.
After five years in the vegan cakes business, Covid-19 struck; she couldn’t taste or smell anything for months. After a negative test, her symptoms progressed, and parosmia – a distorted sense of smell – hit in July. Chickpeas began to taste like chargrilled fish skins, water took on a tinge of diluted bleach, porridge was like eating plastic carrier bags and chocolate began to smell like faeces. Despite this, her business had to keep functioning. ....

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