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What did you eat with these wines, and is it possible those combinations had a negative impact on his perception of the wines?
Glad you're calling them like you see 'em. I've always preferred the Bodegas Dios Baco Oloroso over the Lustau, even though it's sweeter--yummy w almonds/dried fruit/cheeses. All of those things, of course, not on the furhman diet!
Toggle Commented Mar 29, 2011 on Drinking on 53rd Street at The Feiring Line
Funny you should ask about compromise, because I haven't really analyzed it. The question is, Why would one compromise (or not, ATCMB)? My better half has preferences that are always going to be different from mine. What's the deciding factor and the rationale behind it? Am I making a logical case for the pinot gris with that cheese, or am I just digging in my heels? Does she really think the Justification is too tannic, or is she still angry they canceled our Paso Robles weekend reservation at the last minute? The final arbiter, though, is her palate. She is a super-taster, and I'm not. That Pahlmeyer I loved? She can't abide by the eucalyptus notes that overpower. That makes me easier to please, so why shouldn't I compromise more? What also helps is that she is the food person, and I'm the wine person. Each has an area of interest that makes for a better combination. We can enjoy, intellectualize and deconstruct a meal, THEN bone like rabbits.
Toggle Commented Mar 18, 2011 on Connecting through Palate at The Feiring Line
I'm married so I don't go looking for like-minded wine lovers--what if I find someone who is more wine-sympatico than my wife? Better not to go turning over slate and bramble. Me and the missus agreed on a wine profile, but it really was more me compromising than her. Not that it mattered that much, since over time our preferences came to resemble the others. In the end, the shared experience (journey) became more important than the specific wine (the destination). Do I miss a big 'ol slutty napa cab from time to time? Of course, but I'd prefer to share a 2005 oregon pinot with the wife. After all, she's the one who paired it with pan-seared, schezwan peppercorn-coated tuna, so we'll always have that.
Toggle Commented Mar 15, 2011 on Connecting through Palate at The Feiring Line
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Mar 15, 2011