When it comes to perceiving components
in wine, like sweetness, acid (sourness), tannin (dry puckering sensation on
the gums), consumers are all over the place. Some folks think a particular wine
is too dry while others not so much. Many people find a specific vino too
acidic (sour) when other tasters find the same wine quite palatable. Many more
react extremely to tannin or bitterness in one wine while others find the same
wine fine. It all comes down to an individual’s threshold or sensitivity to
certain components. We’re all different and only by tasting with others and
comparing notes can individual perceptions to components be realized. Once realized,
you can compensate for your individual sensitivity to some extent.
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