Different Tongues - Power of Suggestion

[Randy Caparoso]

Foodie, I was just kidding. But now that you've guys brought it up (and I know we're supposed to be in the Novice section and not geeking out), I do notice that when some wineries go overly heavy on the toasted oak, ML and battonage (stirring of spent yeast cells as the wine ages in barrels, novices), Chardonnays develop a definite beery maltiness -- especially mid-temperature Napa Valley growths that probably can't really handle the full, natural Burgundian treatment. Mondavi Reserve Chardonnays, for example, were exactly like that for a few consecutive years in the late '80s, early '90s. Too bad they were "more filling" than "taste great." (Personally, I prefer my malt in chocolate shakes, for which I recommend by a soy/ginger marinated shortribs match).

But we're bringing out a good controversy: What's more important, nose or palate sensations, smell or taste? I say palate, of course, providing the smells are not unattractive. I can thoroughly enjoy a wine with a nice feel but neutral smell, but I can't abide a wine that smells nice but tastes rough. All aspects are important; but particularly in the context of food, balance and texture on the palate becomes even more essential.