Evolution of a Palate. Part 2

At the end my previous article, I mentioned which red wines were delivering more overall pleasure than my previous favorites: wines with less intensity in color, aroma and flavor; those with less reliance on new oak; and others with a tad more palate-cleansing acidity.   In a word, wines that are “lip smacking” good, aka delicious .   But first, let’s revisit Cola, my very first and favorite, food-accompanying beverage, and why it never failed to satisfy.   Beyond the seductive sweetness, the reason I (and likely you) loved Cola with cheeseburgers and French fries was because of the fizzy stuff.   Acidity.   Besides washing down the food, it did something else I didn’t fully appreciate: it cleansed my palate between bites (of all that artery clogging sludge), and prepped it for the next mouthful. Next, in my “ABC” Chardonnay phase, it didn't take long before I got jaded with the buttery, oak laden style.   It was then, as I moved on to oak free whites like

by noreply@blogger.com (tom) · source ↗