In Search Of Umami.
Chapter Eight, Parts One & Two.
Where Have You Been All My Life?
Sweet, sour, salt, bitter … sweet, sour, salt, bitter. I repeated those words at so many events for so many years that the phrase was like my own personal mantra, rooted in my psyche by daily visits to the Deli Lama. Just imagine my concern when I learned of umami – the existence of a fifth taste was surely going to throw off my mantra rhythm. Sweet, sour, salt, bitter … UMAMI? It has a good beet but you just can’t trance to it.
Not only did this secretive fifth taste exist, it existed right under my nose – where my mouth is conveniently located. I knew if I was ever going to get my mantra groove back I needed to embrace the mystical taste I’d overlooked for so long. I gathered articles and books on the subject and soon learned that describing the taste of umami is like describing the flavor of wine, it’s just so many words on a page. Umami, like wine, must be experienced to be understood.
Read MoreWho’s On Thirst?
Good help can be hard to find in a wine store. I once told an employee to be careful with a bottle of 1927 Fonseca Vintage Port and he said, “Don’t worry boss, I’ll treat it like it’s brand new!”
Perhaps you’ve had trouble getting knowledgeable recommendations when you’re looking for wines to pair with a special dinner. You’re not alone as wine consumers and wine salespeople often choose wine through a process of mutual misunderstanding. Of course I’m not your average wine salesman so this never happens to me. No, I’m 100% right, half the time.
But of course I’ve witnessed plenty of misunderstandings between wine customers and a wine salespeople. A typical conversation on the selling floor can sound a lot like an Abbott and Costello routine. Let’s listen in.
Customer: Excuse me Mr. Wine Expert, can you help me pick wines to serve with my four course dinner?
Clerk: I certainly can. What’s the first course?
Customer: Stew’s on first.
Read MoreIt’s A Matter Of Degrees.
Chapter Three, Part Ten.
Proper wine tasting technique starts with serving wine at the right temperature. Don’t get me wrong. I’m not one of those extremists who bring a wine thermometer to a restaurant and obsess over a few degrees. I’d much rather obsess over something important like who’s picking up the check.
When wine is served too cold it will exhibit less flavor than one served at room temperature. This is good if the flavors are bad, but it’s bad if the flavors are good. What I’m saying is, cold masks both the quality and the flaws in wine. Studies have shown that people who drink wine too cold become bored and their lives soon lose meaning, usually resulting in heroin abuse or worse, a subscription to People Magazine.
Read MoreDon’t Be So Sensitive; Sensory Adaptation & Wine Tasting.
Chapter Two, Part Seven.
As a regular reader of WineSnark, you’ve learned the various ways your body perceives flavor so now you can relax, have a bite to eat and enjoy a glass of wine. Once you do however, you might as well throw all you’ve learned into the recycle bin because when you introduce new chemical compounds to your body the equation changes. By the way, my wife just loves it when she cooks all day and I tell her she’s made a delicious “chemical compound”.
Food is just one of the many things that can affect your sensory perceptions, most of which you can control about as well as a bad comb-over on a windy day.
Read MoreWine Appreciation. It’s All About Paying Attention.
Chapter Four, Part One.
It’s an uncomfortable feeling. You’re in a fine wine store and when you look down at the shelf talker you get the uneasy feeling that the shelf talker is actually looking down at you. How can something as insignificant as a four-inch wine review make you feel like you should be parked in the perceptually handicapped space?
If you feel you’re not capable of perceiving the complex aromas and flavors found in wine, it’s likely that you simply haven’t been paying enough attention. It’s time for your palate to wake up and smell the rosés. Believe me, with some conscious effort and practice, you too can analyze and describe wine like a pro and then you’ll annoy all your friends, not just the ones who stick around to drink your classified Bordeaux.
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