What category is the White Claw taster?
You’re just one bitter dude 
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I knew it!
I put milk in my espresso!! I’m the man!
After being confused by the poll, I now love it because I’m a super taster!
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To quote a great epic of American cinema “Mr. Madison, what you have just said is one of the most insanely idiotic things I have ever heard. At no point in your rambling, incoherent response were you even close to anything that could be considered a rational thought. Everyone in this room is now dumber for having listened to it. I award you no points, and may God have mercy on your soul.”
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I’m also quite sensitive to bitterness. A few points:
Other factors, such as hydration, can effect if I can enjoy black coffee or a tannic young wine at a particular time.
As others have noted, being sensitive to bitterness and enjoying it are two different things. The sensitivity is largely from the receptors (which the brain can “turn down”). We can learn to enjoy (some) bitterness. which can explain a degree of discrepancy. That’s the realm of “acquired tastes”. We’re malleable.
Note the super-taster category is broad, representing 25% of people. More in-depth articles have noted people on the more sensitive side of that category don’t like wine or coffee at all. My aunt is like that, not liking tea or anything the least bit tannic.
As far as wine types go, there’s a reason some of us prefer some types of wine very mature. Alternatively, with some wines, we can enjoy them young, as long as they’re paired with a fitting protein.
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Many people are saying that I am the greatest taster. The finest taster.
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Sorry Larry, I was curious and have been reading through responses. From what I can tell from comments, berserkers who are customers of ours either take their coffee black, or with milk or creamer, are very picky about their coffee, or not, (or more likely are very picky, but in opposite directions)…. or they do not like coffee or tea at all…… all with relatively equal representation.
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Based on this, only black coffee drinkers drink our wines….
Based on visitors, that’s not the case.
Also based on this, Creme de Campari and Ramazotti’s Italian Cream should be successful products🎃.
I drink black coffee at home because in my lifetime coffee has become an interesting product. I drink lattes, cappuchinos, and espresso with baristas that I trust/enjoy their work depending solely upon my mood. While others may have more singular consumption patterns, I would bet that 75% of them would be fine when presented with a high quality, very well made product of any sort of coffee beverage.
I don’t drink black coffee because of my palate, I drink it because I found roasters that sell me beans that taste good. I wouldn’t drink Peet’s at all, nor Charbuck’s…as many have noted, this is a flawed poll.
And the stupid conclusion just continues the baseless prejudice against non-fruit flavors that define why SO MANY new world wines are boring, alcoholic fruit beverages(apologies to Jay Hack), while the classic wine producing regions of the old world still dominate the majority of serious wine conversations.
Why are white wines from Austria, Alsace, and the Rhone not more popular even though they are obviously great? Answer, too much influence of the idea that bigger, less acidic, less bitter wines are somehow what people want to drink more than once a year…where does that concept come from? Pseudoscience on WB…
From here on out, I will just ask people looking to visit if they put milk in their coffee and then only see people that drink black coffee daily. But only if the beans are from Central America, African beans are for those who don’t like acidity…
Or maybe I will just pour the wines for people and let them decide.
Shoot me now. Why did i waste time on this?
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And yet you enjoy Goodfellow wines that are just dripping with bitterness…especially now.
I don’t recommend any wine consumer to stay away from my wines. What this information helps with is determining how folks will ‘react’ to my wines. For instance, I make a ‘dry’ Gewurztraminer that has about .5% RS. Those who drink their coffee black will tend to find that wine ‘slightly sweet’ whereas someone who drinks their coffee with cream will find it dry.
Again, these are ‘tendencies’ and not everyone fits into these specific categories, but based on my asking these questions over the past decade, I can say with confidence that the tendencies are accurate.
I know many of this board do not like to be ‘categorized’ at all and take offense at ‘simplistic’ explanations of palates, but the next time you open a no dosage Champagne or a really acid driven white with someone who drinks their coffee, as them what they think of it. And Alfert’s rustic, earthy Chinon - that will appeal to those black coffee drinkers but others will not find it as appealing. Again, sorry to make it that simple but for the majority of wine consumers out there, it is . . .
Cheers
Well, I guess you told me . . . 
Look, I am not here to stir stuff up but just to point out, as others have before me, that there may be a reason why the wines that do NOT ‘dominate the majority of serious wine conversations’ continue to be popular with wine consumers, including on this board. Period.
Yep, those folks who enjoy your wines the most probably do enjoy their coffee black - and when asking folks about their preferences with pinot, the ‘general’ response from those who drink their coffee black is that they prefer Oregon extreme Sonoma Coast and Burgundy more than Russian River Valley, etc. ‘Facts’? No. ‘Tendencies’? You betcha . . .
Have a good night, my friend.
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Outliers only matter in good science.
This poll doesn’t address the quality of any item in it, it’s broadly unspecific.
Larry states in a post that if you only add sugar just vote as if you prefer black. Then states that non-bitter tolerating people add dairy. If you add sugar you have a sweet tooth…that’s a pretty obvious bias in the poll and no valid support for the idea is provided. Meanwhile back at the ranch…I can’t think of a single digestif or amaro that uses dairy to address bitterness. Instead they all use…wait for it…sugar.
And if Larry’s tasting room poll is as biased and leading as this poll was, it should not surprise anyone that he gets the answers he expected.
Meanwhile we get another conversation about how vanilla ice cream is the only flavor a supertaster will tolerate…BS.
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No Larry. Read Megan’s post. There isn’t a correlation.
I didn’t tell you. You just muddied up the water with bad science. This wouldn’t hold water to any form of actual scientific standard. Which on a chat board is probably not against the rules.
And perhaps Meomi sells millions of cases because people don’t like bitter, or maybe it’s because distributors across the country work 24/7 to get it into stacks in every grocery store in America and offer a free magnum per 6-pack for wine shops to sell it.
Your suppositions examine only one possible avenue of causation and then suggest any correllation is somehow meaningful. It’s not.
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Let’s be clear: the question Larry is trying to address is how the 25% of the population that is unusually sensitive to the taste of bitterness (called supertasters) will react to wine. To find out who they are on this board, since he cannot ask directly, he asks for coffee preferences. I seriously doubt the Borgesian poll we have did sort that group out. First, as I understand it, supertasters are more sensitive to sour , umami, sweet, etc. So just looking for sensitivity to bitterness won’t do it. Second, because they do taste more intensely, they tend to like blander foods overall. As far as wine goes, many can’t tolerate it (because they have more, not less sensitive palates) and those that do don’t prefer earthier to fruitier but lighter to heavier, liking for instance very chilled light white wines. It is doubtful that there are many, if any supertasters who are wine geeks. So asking about coffee on this board is likely to get just what Larry got: a series of highly specified preferences from people who have majoritarian palates and choose to attend to them with unusual care. Supertasters are an extreme cases showing that we can taste the same things differently, something we all should have learned from tasting with others a long time ago.
And, by the way, I would guess that the percentage of AFWE (anti-flavor, right?) on this board is a good deal higher than 25%.
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I’m more interested in how many new visitors came here stumbled upon this thread and vowed never to return to WB.
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I think we hit back hard enough that people realized discussions here are serious with a healthy dose of skepticism but fun along the way. Or at least I hope so.
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Yay, I’m a super-taster! Or not.
Don’t like bitter. Cream up my coffee. Don’t really care for many sweets, except do like bitter dark chocolate with 60-80% cocoa. Prefer dryer reds, less sweet and less oak. Prefer dryer wines, won’t even go to Spatelese level. Do not drink CA Cabs. Prefer my wines savory. Prefer salinity over sugar.
Go figure.
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As I pointed out in the other thread: Salt kills bitterness better than sugar.
I’d be surprised if any of us are super-tasters. And as Jancis and others pointed out, hyper taster is probably a less loaded way of naming something that really isn’t good.
I put milk in my coffee but I love spicy and hot food. And I gladly eat sour gummies as a treat at the movies (not that I’ve been to a movie in years now).
Larry- I think this was fun and interesting, keep you chin up.
The strongest correlation finding this exercise shows seems to be between WB-ers and those who like to argue.
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I got the same ones 6 months ago. I tasted all of them so it seems to say I’m a super taster. Most of my kids did too - I think one of them didn’t taste one of the three. My wife didn’t taste them so I guess the kit can at least show variability from one person to another.
That said as to the poll… I drank my coffee black for 20+ years but recently usually add milk. I drink almost entirely double IPAs. I like strong and/or bitter cocktails - Boulevardier is a favorite. I like spicy food (this one is great AGPC - Purple Hippo Hot Sauce – Angry Goat Pepper Co. enjoyable on pretty much anything without totally killing other flavors… for a “10/10” try their black bison). I like tannic cabernets - I’m always disappointed by ones that are fruity without any clear tannin.
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