Wine & Food

Snooth User: lilchores

my palate and Three Brooms Sauvignon Blanc, Marlborough, NZ

Posted by lilchores, Feb 9, 2011.

Passionate about this wine. Some times when I sip it, it is the most mindblowing, dazzling array of flavors, the best of the Marlborough region. Then sometimes my palate is off. Not sure why. I guess the wine (same vintage, same vintner) is identical, but one night or the other, my palate doesn't catch the magic?  What gives. How can you prepare your palate so that a magical wine doesn't get downscaled due to your mouth being in the wrong mood?


Reply by dmcker, Feb 9, 2011.

That's why all the oldskool professional tasters I encountered in the past tried to have their tastings at 10 or 11 in the morning, and to have pleny of sleep and otherwise be at the top of their physical form.

My hat's off to GregDP and others frequenting this forum who keep their tasting/sensing edge through the afternoon and into the evening. Personally, since I drink most of my wine in the evening, I just try to make sure that what I put in my mouth before and during the wine doesn't clash....

Reply by Stephen Harvey, Feb 9, 2011.

Mood plays a big part

As I mentioned in another post, there are some nights where my palate just does not want to experience wine, or really any taste sensation, I guess it is no different for being in the mood for movies, music, sport, exercise etc

We humans are confusing beings!!!!

Reply by Girl Drink Drunk, Feb 10, 2011.

Wine is also "alive", and as such, no two bottles taste exactly the same.

Reply by Richard Foxall, Feb 11, 2011.

GDD is correct, and bottle variation is a function of many things.  Recently, garagistewines offered a '94 Stags Leap Petite Sirah of supposedly impeccable provenance, and noted that, in tasting two bottles, Jon Rimmerman, founder of the site, had hugely different experiences.  Of course, the older the wine, the more cork variation could affect it--oxidation under a cork being potentially uneven.  And any small differences could be magnified.  But bottle variation exists, even in mass produced wines. 

Your own biochemistry is also a huge factor, and time of day, what you have eaten recently, medications, illnesses, pregnancy (GDD is now an expert on that, too!), what you have smelled, and many other factors are going to weigh in.  Mood, too. 

If everything always felt and tasted the same, I suspect we would get bored.  If everything was always different, we would be confused and frustrated.  Wine reflects our human condition yet again.

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