Re: [CH] Chile-Heads Digest V6 #203
fragrantgarden (fragrantgarden@fastlink.com.au)
Sun, 25 Jun 2000 12:17:32 +1100
>Date: Wed, 21 Jun 2000 18:42:46 -0700
>From: Art Pierce <pierces@cruzio.com>
>Subject: [CH] Pairing wine & food....
>
>(I would also include another basic "taste": pain/heat/pungent.)
>
>>From the Wine Brats:
>
>"We, as humans, only have 5 basic tastes:
>sweet, umami (protein), sour, salt and bitter.
>
>All you need to know are three general rules about
>how these tastes react with food and wine.
>
>"Pairing Rule Number One:
>Sweet and umami flavors make wine taste stronger and harsher.
>
>"Pairing Rule Number Two:
>Sour and salt flavors make wine taste milder and fruitier.
>
>"Pairing Rule Number Three:
>If, in any food, you balance sweet/umami and sour/salt, the dish will have
>little effect on wine flavors and you can drink anything you want."
>
>[Always have and will.]
>
>(They left out bitter.)
>
>~~~
>
>Any comments?
>
>------------------------------
>
>Date: Wed, 21 Jun 2000 21:42:59 -0500
>From: Sojourner <sojournr@missouri.org>
>Subject: Re: [CH] Pairing wine & food....
>
>Art Pierce wrote:
>>
>> (I would also include another basic "taste": pain/heat/pungent.)
>>
>> >From the Wine Brats:
>>
>> "We, as humans, only have 5 basic tastes:
>> sweet, umami (protein), sour, salt and bitter.
>>
>> All you need to know are three general rules about
>> how these tastes react with food and wine.
>>
>> "Pairing Rule Number One:
>> Sweet and umami flavors make wine taste stronger and harsher.
>>
>> "Pairing Rule Number Two:
>> Sour and salt flavors make wine taste milder and fruitier.
>>
>> "Pairing Rule Number Three:
>> If, in any food, you balance sweet/umami and sour/salt, the dish will have
>> little effect on wine flavors and you can drink anything you want."
>> [Always have and will.]
>> (They left out bitter.)
>Err, no they didn't - its up there.
>As for the rest of it, I drink what I feel like drinking, whether it's
>supposed to "go" together or not. I get to decide what tastes right.
>Holly ;-D
>Contrary Peasant
>sojournr@missouri.org
Taste is a complex mechanism. I would include texture in there somewhere.
This is why some Chinese chefs chop rather than blend their food, Why
purists pound their pestos in a mortar
In the end Most "Taste" comes from smell. Without the sense of smell you
would \be able to taste very little.
a lot of things affect sense of smell. Drinking chocolate and coffe seems
to dull the sense; adding zinc to your diet may help sense of smell
Mad King Michael
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
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