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Your Wine Palate: How Good Is It?

Sparkling Wine, a palate pleaser

Sparkling Wine, a palate pleaser

Have you been in a winery tasting room relaxing and enjoying a wine when suddenly someone says, “This tastes like plums to me.” A response, “No actually it has nuances of blackberries and cassis.” Suddenly are you on pins and needles or wondering about your palate? Don’t worry, this type of thing can happen anytime and anywhere.

The palate is an interesting topic for wine tasters. Many of the notes you taste are determined by the experiences you have had in the past. Have you had cassis? If not you may be bewildered by someone saying cassis, although it is quite common in Europe.

Also be aware that numerous medications as well as different types of foods can affect your palate. For instance in Elin McCoy’s article, she warns against eating “cheap Chinese pine nuts.” These may leave a metallic aftertaste. How to look after your palate by Elin McCoy

If you just happen to be attending a three or four hour extended dinner with many wine pairings, be sure to drink plenty of water. If black walnuts or fresh pineapple are available try a piece and see if it resets your taste buds.

If you just want to tune up your taste buds, read the articles on the online version of Decanter for some ideas that might help.

In Andrew Jefford’s article, Jefford on Monday: Palate fitness, he writes, Don’t just taste wine; taste everything in exactly the same sort of way in which you taste wine. Smell the air, the flowers, the washing, your children’s hair. Taste different teas, coffees, sauces or soups as if they were wine.” This sounds like great advice to me.

Do you have any suggestions in addition to the ones that Jefford and McCoy offer?


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