Jalapeños in Rosé and Sauvignon Blanc

WINE TALK
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Jalapeños in Rosé and Sauvignon Blanc

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im good

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What I want to know is WTF is a “certified taster?”

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Well . . . She mentions WSET and advanced cicerone so there’s that :face_with_monocle::thinking::face_with_raised_eyebrow:

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Was Ultramarine just getting ahead of the curve? Somebody had to say it…

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Maybe cross post this with the expensive rosés/ Tempier thread :popcorn:

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That’s hilarious.

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I’ll take a shot at reconciling various points of view on this topic:

  1. It is entirely possible that for some tasters, jalapeños can improve the taste of your SB and rosés
  2. If (1) is true for you, consider different SBs and rosés.
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Typo. Should read “certifiable”.

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I think it helps in Margaritas.

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My wife poured one for me the other day and damn it was refreshing. It’s 96 here today and I ran out for jalapeños to put in the freezer.

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I can see it working well.

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Certifiable not certified

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I regret to inform you that this is good

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Don’t bother with Burgundy

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Along this line, for me and with no disrespect intended, “How to Taste” immediately invokes Jancis Robinson’s seminal 1983 work “How to Taste: A Guide to Enjoying Wine”, not any other.