TASTE MEMORY

As children we learn what it safe to eat or drink by tasting it and we store the information of how it tasted in our memories, typically we remember the things that tasted the worst and refuse to try them again. How many others however, remember the little clues in everything we taste that cause us to remember where and when we went somewhere or tried a fabulous wine or drink. I find that when I taste something that has a unique flavor or little clue hidden in it I try to put it in the context of what I was doing when I tasted it this helps me remember and draw it from my memory bank. Some beverages are easy to remember because they are so unique things like Laphroaig with its huge peat and iodine flavors or a big bitter beer such as dead guy I PA will always stick with you but it is much more difficult when the clues are very subtle such as the type of wood used to age a Chardonnay or the hint of citrus in an Auchentoshen.

When I think back over the last 20 years of working in this industry, I can almost place every major event with some new taste or beverage that went along with that occasion. It is funny how some events are more ingrained in my memory because of what was eaten or drank that evening. This is all pretty philosophical stuff but it has a practical side because when I taste a new beverage and catalog it in my mind it allows me to identify it in a blind tasting. I was at tequila tasting last week that we tried three types of tequila; tequila blanco, tequila joven, and tequila reposado, later that evening one of those in the group ordered a glass of tequila and was trying to figure out which sort they had been given after nosing it it was quite apparent that it was tequila joven due to its strong caramel nose. This is a great party trick try it at your next dinner party pour three samples of any beverage and have everyone try them and then mix them up and have them try to put them in the original order use beverages that are the same color but have unique smells, as their pallets get more sophisticated make the choices closer and closer.

On a more practical note I am writing this with Dragon naturally speaking instead of typing it as I am a lousy typist, hopefully this will make my posts more informative and give me the opportunity to expand my thoughts more clearly and ultimately more concise.

XTABENTUN

I know that the title is a bit wierd but trust me the Liquer is not. Found this in riviera CanCun it is a mayan drink made from Anise and Honey a bit on the sweet side but fabulos in coffee. I mean at least thats what my tequila soaked brain wants me to believe. Cheers from Mexico.

Happy New Year

It is sure nice now the crazy season is over and we can all settle in to 2011. I think that the food and beverage industry is  going to change a lot this year as the new realities of the lower tolerance on drinking and driving fully sinks in. I also think there is a significant trend of people trying to live on cash and within their means. Certainly large challenges that require us to become creative again bring more value to your dining dollar and find great lower alcohol alternatives. Speaking of which if you haven't tried the No Jail Pale yet you should, it is available on tap and tastes like real beer.www.cannerybrewing.com

Yesterdays Post

I went home last night and read my own post and thought this is crap. If you want tasting notes they are available anywhere including on the back of the bottle. I didn't start this to tell you how everything tastes but more to share  some of the great things that are happening in the beverage industry and to give you an opportunity tell some of your own industry stories. I will from time to time talk about a product and how it tasted to me but feel free to disagree with the specifics, hell we all have our own opinion.
What I should have said about yesterday was that I was floored to be able to pick up a 6 Pack of this wine I have been trying to get my hands on it for awhile and here it was out of the blue. It wasn't even the best wine I tasted that day I managed to grab a taste of a bottle of Seven Stones 03 Meritage and wow it is drinking amazing right now. I think I will put it in the Enomatic in February after Wine and Dine. I am off on vacation next week and posts will be sparse but look forward to comments and suggestions for future material.
FYI. we have about 6 spots left for memberships this year for the South Okanagan Whisky Tasting Society and the next Tasting is January 30/ 2011.
Last thing for now if you own an Iphone pick up the free Okanagan Wine Festivals App It has some great features including links to all the member wineries sites. Cheers

Carmenere for New Years

I just had a chance to try the Carmenere from Black Hills winery I snapped up a 6 pack for the vintage cellar.
A nose full of ripe fruit, tobacco and leather, this wine fills your mouth with richness and good round tannins that will let this wine linger in the cellar for a few years but would love to dance with some braised short-rib for New Years.You are not going to see a lot of this around but when we feature it come down and try it you won't be dissapointed