The WineSnark Academy for Sensory Testing, Evaluation & Debauchery (W.A.S.T.E.D.) On Food & Wine Pairing Principles.

Chapter Nine, Parts Two & Three.
Wine and cheeseShortly after WineSnark began its detailed research into taste perception it became apparent that an undertaking of this magnitude required a research team of dedicated, compassionate wine professionals, or as they’re known in the trade, drunks.

And so was born the WineSnark Academy for Sensory Testing, Evaluation and Debauchery (W.A.S.T.E.D.). We WASTED professionals do not take our research sitting down, as getting back up is often difficult, and because thousands of grapes have given their lives to further our understanding of human physiology, biochemistry, sensory perception and stuff.

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Wine Tasting Techniques; Weight A Minute.

Ever since I started announcing these posts on Twitter I’ve had the spooky sensation that people are following me.

Chapter Three. Part Twelve.
Milk Tasting 1Analyzing wine means much more than simply identifying aromas and flavors; you must also learn to identify tactile sensations. This will help you learn what textural profile appeals to you so you can express your likes or dislikes to a salesperson when you’re shopping for wine. Take full-bodied wine for example. You might love it. Your spouse hates it. Your goldfish doesn’t care one way or the other. And what about wines that are crisp or creamy, hard or soft, regular or decaf?

Wine offers an abundance of textures but the tactile sensation we’re discussing today is weight

Okay, that’s long enough.

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