In this study, we clarify the nature of temporality tempolarity in the appreciation of tastes and aromas (food and drink). The time involved in the appreciation of food and beverages is not limited to the few seconds between the time they enter the mouth and the time they are swallowed. From the time of the wine as an object to the time of the phenomenon of the person tasting it, multi-faceted and multi-aspects of time are dynamically generated with each sip and each drink, changing its appearance. The purposes of this paper are (1) to show the various phases of time behind the appreciation of a drink, classifying them into three categories: ``object time,'' ``bodily cognition time,'' and ``phenomenal time,d'' and (2) to present a cyclical (not linear) circular view of time as a view of time required to better explain the appreciation of taste. The second is to propose a view of time.