Tasting as in Testing?
I am all for the spirit of discovery. New tastes (in spirits that is) that you can develop over time and begin to enjoy. Somehow what has eluded me is the ability to enjoy what are considered DRY wines. Forget the name - they just do not seem to create the dance on my toungue tip as say a very fruity late harvest or muscat might.
Some sommelier once told me that our taste buds are a function of where we grew up and the type of foods we are used to tasting. Makes sense to me - I am the product of growing up in a tropical country where all tastes (from sweet to spicy) are extreme to go with the extra ordinarily hot climate.
That the buds be prone to appreciating big bold flavors perhaps is natural.
Similarly for a western palate used to mildly spiced meat and potato productions by way of entrees and matters edible, the palate is tuned to understand the nuances of a dry or off-dry vino.
I do try every now and then to test this hypothesis and partake a merlot or chardonnay to see if I can begin to get out of my taste comfort zone but so far to no avail. The theory still seems to work - at least on my tongue.
I am similarly prone to enjoying more of the other South Asian foods from Thailand to Vietnam to those from Mexico. All these nations tend to straddle the equator where its warm for the most part, producing flavors and foods with sharp and distinct taste.
I must say that I have quite taken to like the Japanese cuisine including the raw meat as much as well done meats (like those from a good churrascaria) which were new tastes for me and not necessarily spiced.
The food and beverage discoveries will continue - health willing or not - although not quite Zimmernian - till the day I come to meet the Bucket!
I am all for the spirit of discovery. New tastes (in spirits that is) that you can develop over time and begin to enjoy. Somehow what has eluded me is the ability to enjoy what are considered DRY wines. Forget the name - they just do not seem to create the dance on my toungue tip as say a very fruity late harvest or muscat might.
Some sommelier once told me that our taste buds are a function of where we grew up and the type of foods we are used to tasting. Makes sense to me - I am the product of growing up in a tropical country where all tastes (from sweet to spicy) are extreme to go with the extra ordinarily hot climate.
That the buds be prone to appreciating big bold flavors perhaps is natural.
Similarly for a western palate used to mildly spiced meat and potato productions by way of entrees and matters edible, the palate is tuned to understand the nuances of a dry or off-dry vino.
I do try every now and then to test this hypothesis and partake a merlot or chardonnay to see if I can begin to get out of my taste comfort zone but so far to no avail. The theory still seems to work - at least on my tongue.
I am similarly prone to enjoying more of the other South Asian foods from Thailand to Vietnam to those from Mexico. All these nations tend to straddle the equator where its warm for the most part, producing flavors and foods with sharp and distinct taste.
I must say that I have quite taken to like the Japanese cuisine including the raw meat as much as well done meats (like those from a good churrascaria) which were new tastes for me and not necessarily spiced.
The food and beverage discoveries will continue - health willing or not - although not quite Zimmernian - till the day I come to meet the Bucket!
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