Victorwine wrote:Hope we didn't scare Ronica away!!!!
You wine people are crazy!
Actually, my curiosity is piqued. I found a wine store here that has a weekly class by the owner who is a "licenced" sommelier (do you get a licence or certificate for that?). I plan on asking her a lot of my questions and giving you all a break.
By the way, one of the reasons I asked this question was b/c of the very tart red wines I've had lately. Is tartness and acidity hand in hand?
I don't believe there is a license requirement for sommelier in the states, plus I've known a number of sommeliers who haven't been licensed.
As to "tartness" and acidity, rather than "sour" I like the word "tart" to describe acidity (in fact, the major wine acid is tartaric acid, so where do you think the word tart might have derived?). To me, sour denotes something wrong, as in sour milk...
That tongue thing: "sweet, sour, bitter, salty" has been challenged by many scientists in the field, plus the Japanese have a fifth palate taste called "umami," which, after you dig deeper, turns out to be monosodium glutamate
but that is a whole 'nuther discussion.