Hello Wine Lovers

The drink of wine is certainly an element that can contribute to a better understanding of the product itself and its enjoyment with food and other persons.

However, I think people need some basic advice to bring it to a maximum level.
Most people will say that “taste” is personal and therefore differs from person to person.
With the following lines I hope to give you some insight that we have more in common than you would think.

Taste is first of all “emotion” .

- It plays certainly a role if you are in physical good shape or not
- Are you tiered or not. It is proven that you taste better in the morning than in the afternoon.
- But also the “moment” of the day, because even if you taste better in the morning , I rather
go for a cup a coffee and an orange-juice , than a glass of wine with breakfast. (Unless it is
Champagne, ha, ha).
- Are you happy or sad
- Environment and situation: “ That glass of Rosé wine in Provence tasted beautiful, but that
same rosé on a rainy day in your hometown doesn’t seem to be the same”.

You would not imagine how we let our “taste” influence by the opinion that we have about a product. In fact we could say: Taste= opinion x product.

Taste is certainly under influence of a learning process:
- In our youth we maybe did not like spinach and Brussel-sprouts, but getting adults we eat it and we might even like it very much.
- The expectation that we have about a product/
A bottle of wine given to you in a simple brown bag, or delicately enrobed with “gold and –silver rapping” makes that the wine is getting more special for you , so you chance expectations.
- Label information
I can show you two bottles of wine: One says “Table Wine” and the other is the famous wine from southern Rhone called “Chateauneuf du Pape”; Both wines haven proven to keep for 25 years, still on first hand I would have more confidence in the second bottle.
- Product information
I once gave people four slices of tomato
One with a French flag, Spanish, Moroccan and Italian “ Question: Which is the best?
8 out of 10 people will say the Italian, because our mind is so focussed on the Italian cuisine linked with tomato that that was a pretty easy result. I took the flags away and declared it was the same tomato from a greenhouse out of Holland. People were surprised as expected.
- Arousal
It is very important, because the moment you see a product which you like, you have envy for , you taste it different than if you something in your plate you dislike.

If we like to describe “taste” in fact we wish to make people understand what happens inside our mouth.
If that is the case: Than is texture very important. We must train ourselves on that, and be conscious that the inside of our mouth is as sensitive as your fingertips, if not even more.
Example: If you take an apple and you mix it in your blender until it is completely liquid, it taste like apple but doesn’t feel like. The moment I cut the apple in very thin slices, once again we have an opinion on this apple. And the moment you take the whole apple and take a good bite from it , once again we have an opinion about this apple because its “texture” is different.

The preparation of the same product in different ways/

Meat or fish being steamed or boiled stay from the outside and inside very soft. The moment I put them on the grill or frying pan, it makes a crust on the outside , while the inside of the meat stays soft. So it chances your taste.
We notify that everything that carries a crust or being “crackling” gives us a dry feeling in the mouth.
Was it not a favourable game during anniversary parties to give the children two cookies which you had to chew up very quickly, and you were asked to whistle or to produce a sound by your lips? You couldn’t achieve that , because the cookie makes your mouth completely “dry”
So everything that carries a crust gives this feeling, from bread, to toast, to puffed pastry, to grilled meat or fish.

Be aware of the fact that your mouth needs some time to adapt itself on the new situation, the moment you drink or eat something.
- The fist “zip” of white wine seems to be very “dry” in the beginning , but after one glass we realise that the wine is not as “dry” as we thought. Your mouth has now got “used “ to the taste.
- It is well known that the “soups and sauces” tasted” by the chefs daily, are a bit more saltier in the evening than within the morning, because as you taste them constantly, you (want) ( to) add every time a bit more.

Mike Rijken Wine Safari Wine Education from out of the Rhone Valley, south of France.

I completely agree with your conclusions. People have a tendency to paint the world in black and white to illustrate their point of view yet the world is almost never one or the other. Wine is a work of passion as much as it is a commercial product and this means that regardless of the demand, unique wines will always be available for those who take the time to find them.

Good points.

Now suppose that in addition to subjective ratings by wine tasters, which are accurate to within plus or minus 2 at the very best, there were several objective measurements of the chemistry that influences flavor. The IRS scale used on Rieslings is good (dry to sweet) start. Suppose there were similar other objective scales, high to low acid, high to low tanin, and ???

Now these kinds of scales obviously can’t define exactly how something tastes, but, they can help the individual consumer develop the confidence to pick up a particular bottle from an unknown artisan vintner as opposed for stopping in at the local McWine for a glass of “Red”. The typical consumer typically wants something they feel is a good value which is why chain stores are in demand. Consistent quality and value, even if it is the lowest common denominator.

Standardizing on a specific set of objective scales on wines can help create the consumer confidence of McWine with a variety similar to artisan breads or cheeses.

Anyhow, nice article.

The German wine industry consists of many small wine producers, totaling about 70.000. If you exclude the about 40.000 operators of less than 0.5 hectare who should probably be classified as hobby winemakers, you are down to 30.000 wine makers. Then, it gets a bit complicated. Many smaller winemakers do not pursue wine making as a full-time occupation, but rather as a supplement to other agriculture or to hospitality. It is not uncommon that a small family-owned tavern or restaurant has its own wine. If we move up to a minimum of 5 hectares, we get down to about 6.000 wineries, accounting for about 60 percent of Germany’s total vineyard surface, and it is in this category that the full-time winemakers are primarily found.

Maybe 300 of them export. One the one hand you have the cheap stuff, with many of the brands unheard of in Germany. On the other hand you have the quality and premium wines from Doennhoff, who you mentioned, and others. Practically all premium wines that you can find on the shelves in the US are from one of the 200 VDP producers. But the VDP producers account for just 3% of German wine production. And the VDP producers sell on average 90% of their production to local consumers.

Except for the noble sweet wines and the light and sweet Mittel-Mosel Kabinett wines, which are to a large extent produced for export, the feed-back from the global market to the German wine producers is very limited. as far as quality and premium wines are concerned.