Your palate profile. Progressive or stagnant?

WINE TALK
1

Wines that I loved just 4/5 short years ago don’t spin my wheels anymore. It’s not a variety thing as they are cabs, but just not stylistically appealing to me any more, or as much.
Do any of you out there notice this with your own preferences? Remember, I am not talking about different wines or regions now, but whenever possible think same varietal.

2

Mine grows narrower on certain varieties like Cab and Chard. I still like a wide range of Pinot and Syrah though.

3

I agree with that. As narrow as my cab preferences go, Syrah is wide open.

4

Syrah and lately Grenache as well. With such a wide array of styles on both of them, I have no one particular favorite.

5

My stylistic door is always open.

6

Less fruit, less extraction, less oak. More acid, more funk, more precision. Regardless of the grape.

7

I am kinda like this. I’ve had over 1000 wines in the last 3 years (according to CellarTracker) and I still can usually find a place for just about anything. just about [foilhat.gif]

8

except for “less fruit”, mark me down for a big fat “ditto”

9

I think we all run into a little palate fatigue now and then. Soon we will all tire of whatever it is we are jonesing on about now and we will swing back some other direction. It happens industry wide. Look at the pendulum of California wines swinging back from big, oaky, high ALC, extraction monsters to a more restrained style.

10

I’ve moved from toast to pain grille over the years.

11

[rofl.gif]

12

A hallmark of a refined palate. :wink:

13

I keep moving it around. Always trying new things in the store and going back to favorites. There’s very little I can’t appreciate at one point or another with the noted exception of most eastern European wines.

Can’t remember the last time I had a really good bottle of Bull’s Blood.

[whistle2.gif]

14

As time progresses I have to admit I’m bored of almost all new world wines (with a couple of notable exceptions), I’m bord of eaux and I guess and a selloff might be pending. I am ever further enchanted with wines that have something to say, and to me those wines are Burgundy, Barolo and Barbaresco, Lagrein, traditionally made Sangiovese from all over central Italy, Aglianico, Nerello, traditional Tempranillo from Rioja, Priorat where ripeness and oak are held in check and all variety of Grenache, Carignan, Cinsault, Syrah, Mourvedre and blends thereof from all over S. France.

15

Taylor;
I like what you say, but I don’t see it reflected in RP,Laube’s, or Steinam’s ratings. The big oak, big upfront fruit, super ripe, and high alcohol wines still get the highest numbers.

I remember reading Laube not long ago talking about a Cali zin that was 16.5% alcohol and how balanced it was. I had the opportunity to try the wine at a friends, and it tasted like backberry jam with gasoline stirred into it.

A lot of people still chase ratings and these wines become the pursued.

16

In general I have been seeking out more balanced and food friendly wines, and I have been pulling more whites than reds. That said, I think my palate is as wide open now as it has ever been. I like exploring new regions and varietals, on the one hand, and I have been drinking a wider variety of wine to fit particular circumstances (i.e., a mood, the weather, food, etc.), on the other hand.

17

I’m still a relative rookie with wine, only 3 years in, essentially, and consider myself as progressive as can be, when it comes to exploratory tasting. I just found out last night that I [give_heart.gif] Barolo, big time. I’ve been expanding my palate quite a bit with French wines, and the Rhones and Bordeaux have become some favorites, particularly the former, for its relative value. I know nothing about Spanish, next to nothing about Italian, but am eager to learn.

I’m sure that eventually I’ll settle in to some favorites - I find myself doing a bit of that now - but until I go through the long, arduous process of trying all possible wines, all possible winemaking regions (tough work), I’ll be open to more.

18

I find my diet/foods directing my wine selection more than before.