In terms of pure QPR I 100% agree. And I’ve just recently started getting more into the pleasures of BYO for the same reason.
However, that’s also exactly what I’m looking to obviate by choosing a pairing. In other words, I know I’m getting took at some level anyway (at least in America), so let’s make it an experience, and compliment each dish uniquely, even if it’s not the most efficient. To me it’s the experience that creates an arc which elevates the meal into greatness. I guess we can call it EPR
Sure, but I think you know why people spit out alcohol. It causes damage to most people much more quickly than a few courses of rich food. You could respond that people should therefore only drink the amount that will not cause them to get too inebriated. So yes, spitting is a form of ‘gluttony’. But it seems better than the alternatives.
I prefer a hint of VA over oaky notes most of the time (which is much more common in Burgundy). But everything has to be balanced. Don’t think I ever had a white Ganevat I thought had imbalanced VA though… found that in many other Jura’s, but not Ganevat. I have a few 19’s in the cellar though.
I don’t know that I’ve seen anything about prices on this thread - sure some “bad value” stuff, but nothing like can’t find great wines under $XX or something like that.
My personal experience is different, but one would have to know which varieties they used and what the numbers were. I just glanced at the abstract though and didn’t read beyond the first paragraph.
Yeah, well, my point being was that my experience was also different from yours. I just wanted it to be not just an anecdote, but also knowing what causes the phenomenon, back it up with actual science as well; so I just googled one of the articles explaining it. I’m sure there are dozens of other scientific articles that repeat the exact same thing. Astringent compounds simply are more astringent in lower pH. It doesn’t really depend on the grape variety.
(This is also why wines made from ripe grapes tend to come across as softer; the grape tannins might not mature considerably during just a few days of hang time, but the acids in the grapes might drop enough instead, so that the final wine’s pH is high enough to “soften” the tannins, ie. make them feel less astringent.)
There’s also research out there that illustrates addition of acids unmasking sweet sensing neurons and masking bitter sensing neurons. Either of which could lead to diminishes perception of bitter/astringent compounds in wine.
Salt is a flavor enhancer, so it makes things taste more like themselves. Oak doesn’t really do that, no matter how much/little oak is used.
I like the hot sauce comparison. Touch of hot sauce will bring an interesting layer to flavor, but too much hot sauce makes everything taste like hot sauce.
