Is there a food that most impacts your palate?

WINE TALK
1

I love wine and food, but, dang, if there are dishes with dill in the area, it actually overpowers my my nose and palate. It’s like Raymond Burr when Jimmy Stewart sets off the flash bulbs in “Rear Window,” only for my wine sense.

It is my tasting kryptonite.

My wife and wine friends do not find it particularly different relative to food, in general, but I get crushed.

Dill in a dip or in a cucumber salad is especially overwhelming.

The worst is pickle bread. The dill dough is more than I can handle.

Are there any particular foodstuffs that cripple your wine senses?

2

Coriander for me. Not a fan.

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3

Oysters for me, next 3-4 tastes all I get it brine-y oyster flavours.

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4

That is interesting! I might relate to that after taste phenomenon with Uni.

5

Pine nuts. Evil bastards!

6

Spicy food, unless accompanied by a white with some good fruit and acid.

7

Spicy heat. Anything with heat mutes my palate for hours.

8

Beat me to the punch by 5 minutes!

9

Anything spicy.

10

Garlic kills all wine, except for Italian wines, for me.

11

So, for you, ketchup?

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12

So much agree!

Allium and wine. I think, are a poor match.

Thanks for that! [cheers.gif]

13

Garlic.

It completely ruins all red wines, and does a number on most white wines, too (crisp, acidic, mineral-laden whites sometimes escape somewhat). And the ruination doesn’t just last a minute or two — oh no — garlic will destroy my palate for hours. And this is a bummer because I love garlic; sadly, I have it infrequently for this reason.


I don’t mind spicy because that’s what Riesling is for. [berserker.gif]

14

Funny you say that, as I was gonna say tomatoes as well. The acid rips me apart! The bbq sauce slayed me today!

15

Green peppers

16

But isn’t that just the bad ones, another species I think, that cause “pine nut mouth?” Often the ones that come from Asia, whereas the ones from Italy are usually begnin. Or do all of them get you?

17

Those are actually much better in the wine.

:wink:

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18

Artichoke is a classic that can really warp a palate for several minutes.

I’d quibble with spicy. This has come up before. We’ve done several dinners at a Sichuan place without issue. The dried fully ripe (red) peppers are a very clean heat. That might clash with young, tannic reds, but we’ve brought wines that were ready to drink, so no clash. I think the issue is more the extreme green aspect of unripe peppers, like how jalapenos and serranos are typically used. (And, of course, if the heat is at a level that for you it eradicates your ability to taste food, it’s not going to be any better with wine.)

Biting into a whole green cardamom pod is over-the-top.

Vinegary stuff. Hipster restaurants love presenting their pickled veggies, and include gherkins and mustard with charcuterie plates. That’s great with beer, but less than ideal with wine. There’s quite a range how vinegary these things can be, but I’ve had the extreme served to us at wine dinners a few times.

19

Olives pollute anything they touch and make the entire dish inedible, and my palate feels like I can’t wash the flavor away. But at least I can be next to olives.

Deviled eggs I can’t be in their vicinity as they smell so vile and that lingers on my nose polluting anything afterwards. So if you put the wine next to deviled eggs I’ll just go home.

20

Interesting. I’ve never Contemplated having deviled eggs with wine, but I still like them.