Vincent,
Keep in mind that you can read three reviews of the same wine and
they'll use enitrely different descriptors to describe it, much like the
three blind men and the elephant. Most of us feel that the overblown
prose used by Parker and the Spectator are a bit too much, but to each
their own. You can train your "organoleptic memory" by smelling
individual scents and committing them to memory, such as the smell of a
fresh, ripe pineapple (or raspberry, or canteloupe, etc.).
Alternatively or additionally, you can buy a kit like "Le Nez du Vin"
that is designed to assist your learning different smell descriptors.

Also keep in mind, however, that we are not all equally endowed with the
ability to distinguish and remember individual smells. Robert Parker,
for instance, is widely reputed to have a nearly freakish ability to
remember smells and recall them on demand. I know that in my case, I
began to notice and remember characteristic smells as a child. I used
to play a game with my mother where I'd walk into the house at
dinnertime and tell her what she was cooking from the lingering smells.
Practice does improve our abilities, but native talent does also count
for a lot.

Good luck in your quest,
Mark Lipton