Flavor. Taste Is Only Half Of It.

Chapter Two, Part Six.
Have you ever wondered how your palate is capable of identifying so many different flavors in food and wine since your taste buds are limited to just five basic stimulants? If your taste buds are only capable of discerning sweet, sour, salt, bitter and umami, why are wine reviews so wordy and wine magazines so thick? (Yeah I know, it takes a lot of ads to earn 90 points).

Your taste buds may be limited, but deciphering flavor employs much more than your sense of taste. It’s the synergistic work of olfaction and gustation that unite to interpret flavor. This phenomenon is commonly called gusfaction. I’m sorry but I can’t help myself, I like to combine big words because I don’t get paid by the word – I get paid by the punctuation mark (which is why I end every paragraph with parenthesis).

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You Know Sweet, Sour, Salt, & Bitter, But Who’s Umami?

Chapter Two, Part Five.
Experts have long believed you only perceive four tastes – sweet, sour, salt and bitter – but another taste was identified in Japan over 100 years ago that has only recently gained acceptance in gustatory circles worldwide. Umami is a subtle taste that’s easily masked by more assertive flavors. It is best described as meaty, satisfying and rich, which sounds kind of like the perfect date.

Western palates are generally unaccustomed to recognizing umami so don’t lose any sleep if you find it illusive. When I first learned of umami I undertook a grueling exploration that increased the scope of my taste nearly as much as it increased the scope of my waist. Believe me, it’s not the first time I’ve had to buy a few belts for this blog.

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Get In Touch With Texture; Tannin Versus Dryness.

Chapter Two, Part Three.
Texture is paramount to appreciating wine so I put a great deal of emphasis on deciphering its tactile sensations. When describing wine make note not just of the aroma and taste, but of how the wine feels. Now I know a lot of you guys get a little queasy talking about your feelings, so I promise to get through this quickly, even if it takes all night.

Wines come in a variety of textures, some of which will appeal to you, and some of which will not. When you first taste wine ask yourself “How do I describe the texture of this wine?” Does it feel harsh or silky? Is it lean and austere or rich and flamboyant? Do you find it thin or fat, wimpy or muscular? The weight of wine is also perceived by your sense of touch. Does the wine feel light or heavy in your mouth?

Many wines are described as crisp in texture. You may like that quality in a Pinot Grigio or a $100 bill but dislike it in Grenache. Other wines are said to be creamy. Once again, this may be a desirable trait for Merlot or some Chardonnays but creamy is not a trait you look for in Navy seals or Grüner Veltliner.

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The History of Wine & Food Pairing.

Chapter Nine, Part One.
In the beginning God said, “Let there be white.” And there was white.

And God tried the white, and it was good. And God divided the white from the red, and God was pleased when Robert Parker rated them both 90 points.

And God formed Adam and Eve and placed them in the Garden of Eden.

And Adam said unto Eve, “God has blessed us with both white and red. Hast thou chosen one to compliment this apple?”

“Thy yonder slithering-sommelier suggests Zinfandel,” said Eve.

“That’s original, Zin!” cried Adam.

And so it began, the age-old debate over which wine to serve with dinner. To guide the perplexed people through this culinary quandary, rule-makers stepped forward and created The Rule. They righteously preached that wine and food pairing is done with your eyes and not your mouth, for they looked at wine and decreed; White wine with fish. Red wine with meat!

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