In another recent article about wine and food pairing, I worked from the vantage point of trying to select the best wine to pair with any given food. But here the situation is reversed: you’ve got a wine picked out and now need some tricks to prepare the food so it’s more friendly with that wine.
From a space buried under 2500 feet of obvious winter, the earth suddenly spasms as an opening is ripped through a giant glacial barricade three miles long and ten miles across. Thunder pounds across the freezing desert as an ocean of churning, vicious water swallows the world.
What happened? Why are wine iPhone apps not succeeding when other niche apps like Foodspotting are doing so well? I needed to understand and have spent the last four months analyzing the challenges.
Thankfully, the Pew Research Center has more important things to do than to figure out what the public thinks about wine writers. I fear that if they undertook the task, they would find that many people view wine writing with some degree of scorn.
One very interesting aspect of the wine tasting profession is the notion of a regional palate. The difference is clear to those who judge at competitions that use tasters from all over the world, or even just from different parts of North America, from east to west coast. There is a definite propensity for those who taste mainly wines from the west coast, whether it is the Okanagan Valley in BC, Washington, or California, to prefer lower acid, “bigger,” more fruit forward wines. West Coast palates also tend to be far more tolerant of higher alcohol wines.