I wonder how much taste preference is learned, versus inherited. I mentioned before that I started drinking black coffee without sugar at about 12 or 13. But before that I used to go with my dad to the KofC and watched TV while he went bowling. There was an older guy there who would tutor the kids waiting for their dad’s when he was free, math drills and such. He was usually tutoring older kids, that these days, would be considered “at risk”.
If we were not too obnoxious and knew our numbers, the treat was a bottle from the Coke machine. He was an old boxer, and the only person I ever met with a cauliflower ear. The general impression he gave was that he was a tough old guy, very patient, and someone you did not want upset with you. He always drank Moxie. I asked my dad about it and he said “it’s nasty stuff.” One night after our lesson I told him I wanted a bottle of Moxie, not the Coke that my 7 to 10 year old friends were drinking.
Now if you did not grow up in New England, you have probably heard of it, but never tasted it. It was and still is flavored with gentian root, and is very bitter. For someone my age, used to Coke, root beer, and cream soda, incredibly bitter. The first mouthful was a bit of a shock. The old guy was was watching me to see my reaction. I was determined to show him that I was a tough guy too, and was going to finish it. The surprising thing was that once I got over the initial shock I loved it. He just grinned.
Years later, when I graduated to beer, I was always looking for the bitterest ones I could find. Even later, when I brewed my own, I hopped the hell out of it.
I still like extremely bitter beer, but for a while the newer really bitter hops that a lot of the brewers were using had, at least to me, a metallic taste I really disliked. That seems to be going away, or maybe it’s me.
I have always liked highly favored food and drink. My mother, rest her soul, was a terrible cook. Spices were salt and pepper on the table. I had to learn to cook for myself, and tend towards curry, chili, and such. Having a friend and neighbor from India has been a revelation for what food can taste like. I’ll ask him about a recipe and tell him it seemed bland. “Double or triple the spices” is his usual answer. And it works for me.
As for wine, my favorites are the more intense the better. A good Petite Verdot I love. A cab or zin that has character is wonderful. I enjoy a good chard on a hot Georgia day, but a SB with a touch of bitter is heaven if I’m drinking white wine. I will drink a rose, but again, most are too sweet tasting, even those that are dry, unless I wait for them to warm up a bit.
On the other hand, I’ve been trying to enjoy the more subtle aspects of wine. What I find myself looking for is something different and expressive.
I really dislike Gewurztraminer and Riesling. Even the ones that are supposedly dry are too sweet for me.
I suspect that I’m very low on the taste spectrum. What you grow up eating and drinking is a part of it, what you can or can’t taste is too. My wife has said at different times over the years we’ve been married is that I’m “bitter blind” or that all the hot peppers I eat have burned out my taste buds. Maybe she’s right, but it works for me.
