Moderators: Jenise, Robin Garr, David M. Bueker
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
James Roscoe
Chat Prince
11015
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
James Roscoe wrote:There are times when I wonder if you don't think too much Hoke. This is not meant to be a criticism, just an observation. Happy Trails!
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Mark Lipton wrote:When I hear people talking about palates changing with age, it's usually in the direction of decreased subtlety..
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Rahsaan wrote:Mark Lipton wrote:When I hear people talking about palates changing with age, it's usually in the direction of decreased subtlety..
I guess it depends which age.
I can imagine (although I'm not there yet) that as you round into the 70s and 80s one's taste buds might get worn down and one might be less interesting subtlety. But, as one gets older from the 20s to 40s, perhaps it is reasonable to expect more subtlety.
Hoke wrote:"subtlety is everything" camp. But if one of us leaned that way...I'd say it would be Rahsaan, actually, our youngest palate.
Of course, I could be 100% wrong.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Rahsaan wrote:I definitely wasn't around in the Paleolithic Era but I can only imagine that with all the diverse wines available today people are more likely to start in their own idiosyncratic places and therefore the arcs are also more diverse.
That said, I do think it is easier for newcomers to appreciate rich bold wines at first and that it takes more experience to appreciate more delicate wines. And by experience I mean literally the process of rolling the wine in your mouth and understanding how to analyze it. Many of the casual wine drinkers do not have this down. So the big bold wines with lots of fruit are easy to 'place' in the mouth, but they will not catch the texture of a finer Burgundy, for example.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
I also wonder how much of this shift in palate preference isn't attributable to price increases,
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Rahsaan wrote:Mark Lipton wrote:When I hear people talking about palates changing with age, it's usually in the direction of decreased subtlety..
I guess it depends which age.
I can imagine (although I'm not there yet) that as you round into the 70s and 80s one's taste buds might get worn down and one might be less interesting subtlety. But, as one gets older from the 20s to 40s, perhaps it is reasonable to expect more subtlety.
Tim York wrote:As a septagenarian, I am not acutely aware of loss of palate sensitivity because it is so gradual as to be almost imperceptible but it is a fact that at wine gatherings many of the younger tasters claim to perceive things which I just don't get. Of course it is probably true that my palate and nose never were as sensitive as those of the best but age undoubtedly plays a part in dimming perceptions..
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
David M. Bueker
Riesling Guru
34386
Thu Mar 23, 2006 11:52 am
Connecticut
James Roscoe
Chat Prince
11015
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
David M. Bueker wrote:One of the things that has turned the progression on its head is the status that is conveyed (or is perceived to be conveyed) by drinking nothing bu the "best" and most expensive wines. Combine that with folks who have way too much money & you get Latour as a starter wine.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
James Roscoe wrote:David M. Bueker wrote:One of the things that has turned the progression on its head is the status that is conveyed (or is perceived to be conveyed) by drinking nothing bu the "best" and most expensive wines. Combine that with folks who have way too much money & you get Latour as a starter wine.
Then they drink it, don't like it, and think all red wine is crap. Good point David.
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