I've never had a palette for wine. I can taste subtle nuances in beer and spirits and appreciate them greatly. Wine just doesn't do it for me. I don't hate it, but it's not at the top of my list. There are tons of dishes with wine to them though, and I wonder if I'm missing something. Does having a good wine palette improve your cooking? How much would my food benefit by acquiring a taste for the fermented grape? In the long term, I hope to be chef at a top notch restaurant. Food and wine pairings are essential. Can I trust a sommelier to help me out on this? Would I be better off if I figured it out little by little myself? What's a good place to start for a guy who knows what different varietals taste like, but has no clue on the nuances?
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5/17/09 at 10:31pm