I like alcohol of different types, considerably more for the taste/flavour than for the buzz. Usually I drink wine (red more than white) and beer (that is, beer, not Bud Light and such), but I also have periods when I regularly drink neat hard liquor (e.g. scotch or cognac). I rarely drink cocktails.
My tastes slowly change and my consumption of alcohol adjusts accordingly. Some months I would drink almost entirely wine, some—mostly beer. With beer, for example, I started by liking sweetish doppelbocks and Belgian trippels, then went to porters and stouts, then to British-style ales with an occasional IPA, and currently I am back to porters and Scottish ales.
I can’t taste anything nice in wine. it tastes like rotting grapes (probably because it is). I still try a sip of wine, hopeful that I might actually like it. but for all of the 50+ wines I have tried, they are unappealing.
I don’t know the tastes of glue, dog poop, or books. I assume I know what they taste like anyway. Yes I have smelt rotting grapes and they smell something like a variation on wine. (there are many types of grapes and they would smell different when rotting)
I know someone who likes to eat citric acid powder straight. I cannot do that, I don’t mind sour, but do not like it as much as this person.
I don’t like strong tea.
I like sweet foods a lot. I can happily eat spoonfuls of sugar straight.
I would suspect that rotting grapes would mostly smell/taste of mold, but I must confess to not having spent much time confirming this suspicion :-/
If you don’t like strong tea you probably don’t like tannins which means you won’t like most red wine.
Wine’s major characteristic is its strong acidity. In fact, it is so strong that it needs to be balanced by something and that something is usually tannins (mostly in red wines) or sugar (mostly in white wines).
For a clean sour taste try Portuguese green wine, vinho verde (e.g. Aveleda). For a sweet taste try a German Riesling or maybe an Italian moscato. Don’t settle for California equivalents.
Oh, and for a very sweet taste (think liquid raisins) try Pedro Ximenez sherry from Spain. However it’s a fortified wine and you’ll be able to taste the alcohol.
Tannins are astringent compounds that make your mouth pucker.
The strongest taste of tannins in ordinary food would be, I think, in oversteeped too strong black tea (especially Assam) and unripe persimmons. Well, and some kinds of red wine.
Is unripe banana one of them? Because I don’t mind that greatly. And unripe persimmons don’t bother me that much, (I ate one yesterday) and don’t find the taste to be near wine or tea...
unripe persimmons don’t bother me that much, (I ate one yesterday)
What kind? There are two kinds of persimmons, one that’s does NOT have the astringency when unripe (e.g. Fuyu) and one which is so astringent it’s basically inedible when unripe (e.g. Hachiya). See e.g. this.
Another way to taste tannins is to chew on an oak leaf.
This one was closer to a Fuyu but we seem to have persimmons that are shaped like Fuyu’s and Fuyu’s shaped like persimmons from time to time.
The thing I ate was labelled a Persimmon (by a supermarket) but tasted like a Fuyu and looked like a Fuyu in that picture. At this point I have given up trying to tease them apart because its not worth it. It was still a fairly unripe fuyu… I will be looking for an oak tree...
I like alcohol of different types, considerably more for the taste/flavour than for the buzz. Usually I drink wine (red more than white) and beer (that is, beer, not Bud Light and such), but I also have periods when I regularly drink neat hard liquor (e.g. scotch or cognac). I rarely drink cocktails.
My tastes slowly change and my consumption of alcohol adjusts accordingly. Some months I would drink almost entirely wine, some—mostly beer. With beer, for example, I started by liking sweetish doppelbocks and Belgian trippels, then went to porters and stouts, then to British-style ales with an occasional IPA, and currently I am back to porters and Scottish ales.
How old are you (approximately).
I can’t taste anything nice in wine. it tastes like rotting grapes (probably because it is). I still try a sip of wine, hopeful that I might actually like it. but for all of the 50+ wines I have tried, they are unappealing.
Do you know the taste of rotting grapes? :-) I think your mind pre-decides what the taste should be.
Do you like acidic/sour things? Tannic things (like strong tea)? Sweetish things?
I don’t know the tastes of glue, dog poop, or books. I assume I know what they taste like anyway. Yes I have smelt rotting grapes and they smell something like a variation on wine. (there are many types of grapes and they would smell different when rotting)
I know someone who likes to eat citric acid powder straight. I cannot do that, I don’t mind sour, but do not like it as much as this person.
I don’t like strong tea.
I like sweet foods a lot. I can happily eat spoonfuls of sugar straight.
I would suspect that rotting grapes would mostly smell/taste of mold, but I must confess to not having spent much time confirming this suspicion :-/
If you don’t like strong tea you probably don’t like tannins which means you won’t like most red wine.
Wine’s major characteristic is its strong acidity. In fact, it is so strong that it needs to be balanced by something and that something is usually tannins (mostly in red wines) or sugar (mostly in white wines).
For a clean sour taste try Portuguese green wine, vinho verde (e.g. Aveleda). For a sweet taste try a German Riesling or maybe an Italian moscato. Don’t settle for California equivalents.
Oh, and for a very sweet taste (think liquid raisins) try Pedro Ximenez sherry from Spain. However it’s a fortified wine and you’ll be able to taste the alcohol.
my problem with tea is the bitterness, not sure exactly what tannins are and what they taste like.
Tannins are astringent compounds that make your mouth pucker.
The strongest taste of tannins in ordinary food would be, I think, in oversteeped too strong black tea (especially Assam) and unripe persimmons. Well, and some kinds of red wine.
Is unripe banana one of them? Because I don’t mind that greatly. And unripe persimmons don’t bother me that much, (I ate one yesterday) and don’t find the taste to be near wine or tea...
What kind? There are two kinds of persimmons, one that’s does NOT have the astringency when unripe (e.g. Fuyu) and one which is so astringent it’s basically inedible when unripe (e.g. Hachiya). See e.g. this.
Another way to taste tannins is to chew on an oak leaf.
This one was closer to a Fuyu but we seem to have persimmons that are shaped like Fuyu’s and Fuyu’s shaped like persimmons from time to time.
The thing I ate was labelled a Persimmon (by a supermarket) but tasted like a Fuyu and looked like a Fuyu in that picture. At this point I have given up trying to tease them apart because its not worth it. It was still a fairly unripe fuyu… I will be looking for an oak tree...