Recently I wrote an article about the benefits of aging certain wines. I talked about how, over time, the flavors of a particular bottle had changed and provided a much better tasting wine.
In discussing the experience with a friend, I realized that just because I thought the wine was better, it may not have been the case with anyone else who might have tasted the wine. It could simply be a matter of personal taste.
So I started reflecting on my own personal tastes and whether or not the "ageing process" had been beneficial to me. Personally I think it has but let me share with you how my tastes have changed:
- I no longer ask for Mexican food to be "as hot as possible"
- I no longer ask for my steaks to be cooked, "quivering rare", Medium rare is good for me.
- I eat two or three oysters with cocktail sauce and lemon rather than twelve "naked".
- Steak tartar has been replaced with Tuna tartar.
- Asian food has risen to the top of my list as has Mediterranean.
- Even my love of Southern BBQ has changed from sweet tomato based sauces to vinegar/mustard based sauces.
- When cooking at home, we use virtually nothing from a can, choosing fresh tomatoes, herbs, eggplants or seasonal veggies. For the most part bottled sauces have too much sugar these days.
Next week I will be examining how my palate has changed.
In Vino Veritas,
Michael
