Sep 19 2012
During a presentation I did at Educvin in Burgundy last year, one of the winemakers said it was every so often necessary to take oneΓò¼├┤Γö£├ºΓö£├╗s palate out of the comfort zone. Γò¼├┤Γö£├ºΓö¼├║Electro-shockΓò¼├┤Γö£├ºΓö¼├æ he called it. Put something in your mouth that shakes, rattles and burns your flavour sensors, re-awakening them for the next period of wine tasting.
I donΓò¼├┤Γö£├ºΓö£├╗t know if this was what Yves had in mind, but I am partial to a double brandy-and-Coke poured to the ratio of a third brandy and two thirds Coke. This hefty dose of spirited sweetness is met with alarm by my cultivated tasting tools, having them cry out in anguish before they are Γò¼├┤Γö£├ºΓö£Γöñ like their possessor Γò¼├┤Γö£├ºΓö£Γöñ lulled into a lovely alcoholic comatose state.