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+--- Thread: palate improving (/thread-18907.html)
- bimmerm5 - 08-24-2005
I've been drinking wine for about two years now and have really gotn into it withen the last few months. I have noticed an inprovement on what i can pick out in wines; both by smelling and tasting, however i was wondering if you had any suggestions on ways to improve what i can detect in a wine? Also, are some people just born with really poor palates?
- dananne - 08-24-2005
Welcome to the board!
For one thing, smell and taste as many things as you can! If you've never smelled a violet, how would you recognize the aroma? If you've never tasted black currant, how would you recognize the flavor?
Also, you may want to do some comparative tastings like the ones suggested by Andrea Immer in her book Great Wines Made Simple. Or, invent your own.
- bimmerm5 - 08-24-2005
Thanks for the reply. I have seen black currants and cassis repeatedly on wine labels. I like to cook, so i am at the store often and have looked for these. I know currants are fruits, however I have only been able to find them dried. Is cassis also a fruit, and would I have better luck at a store that focuses more on organic fruit?
- wondersofwine - 08-24-2005
Look for black currant jam and red currant jam. Cassis is a liqueur made from black currants. It would be in a liquor store possibly. You can also find canned gooseberries or gooseberry jam in some grocery stores (for a New Zealand Sauvignon Blanc comparison) and I have found black currant tea. The tea gives a good idea of the scent indicated in tasting notes (often for a Cabernet Sauvignon or Bordeaux blend.)