Evolution of a palate. Part One

As a wine newbie, my original preferences were likely determined by a Cola-trained palate.   Mateus and Lancers, popular Pinks of the day, were soft, very palate-friendly, and inexpensive, plus they had the added cachet of being imported.   But it didn’t take long, noting in the “savor” tasting step, that they weren't savory, they were sweet! My pursuit shifted to California whites, and I started sniffing and sipping Chenin Blanc. Somewhat off-dry, but not as overtly sweet as the Portuguese Pinks, it was a bit more “serious” because the varietal seemed to lay claim to French provenance, which is where the day’s action was in upscale food and wine.  Also, it was soft and easy to drink.    Sensing that I was a budding wine Geek, a friend with far more wine experience than I, offered me this sage advice: “For reds, drink Cabernet Sauvignon, and for whites, drink Chardonnay. The Cabernet goes with meats, and the Chardonnay goes with fish. You don’t need anythi

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