Video: Wine Supertasters, Vinotype Quiz and Your Taste in Wine?

On CTV’s The Social yesterday, we chatted about how to find your Vinotype, or taste in wine. Click the arrow above to play the video.

We also discussed what a Supertaster is: “Someone who lives in a neon taste world,” according to researcher Linda Bartoshuk, “whose taste sensations are roughly three times as intense to them as non-tasters.”

I’ve also heard compared to having 500 fingers rather than 10. So yes, I was tested, did the blue dye tongue test and measurements with Tim Hanni in California (see our video chat below).

You can take Tim’s quiz to find your vinotype here: myvinotype.com

I hope this helps you find your taste in wine!

Cheers,

Natalie

 

Last night, we were joined by special guest, Tim Hanni, MW Certified Wine Educator accredited by the Society of Wine Educators.

Click on the arrow above to watch the video.

Discover how Tim defines a Vinotype and what that means for you.

Why do certain wines work best for you with different foods?

If you’d like to read the 80 comments for this tasting, or make a comment yourself, visit:

https://www.facebook.com/natdecants/videos/10155135600934845/

P.S. Want to know when we go live next Sunday with our next special guest?

Tune in here for our Facebook Live Video Wine Tasting:

www.nataliemaclean.com/live

Click on the “Follow” and “Like” buttons on this page to get notified when we go live.

We’ll be simultaneously broadcasting on Facebook Live, YouTube Live Stream and Twitter Live Video via Periscope.

You’ll find upcoming and past Live Tasting Videos here.

Here’s a sampling of our lively discussion from our tasting…

Lise Charest Gagne · 37:05 This conversation is making me think matching food and wine is somewhat like art it depends on the person
Oenologize · 52:08 Thanks Natalie! So great that you bring all these world class experts who are also always great presenters. THANKS again!
Stephen Andrews · 32:28 Yes scotch tastes sweet to me.
Oenologize · 50:54 The bourbon might be strong, but as a hedonist you would LOVE the layers upon layers of comlexity…just add lots of water to taste:)
Lori Kilmartin · 9:02 Tim’s paper on umami was discussed in the Food and Wine Course in the Algonquin Sommelier Program
Lori Kilmartin · 51:29 Yes!!!! The Chateau Des Charmes 2002 Gewurtztraminer was awesome!!!
Lise Charest Gagne · 28:57 Rescue pets, colour code closet, hear smell things…notice everything
Oenologize · 41:16 One of my favourite things from your book Tim, was how when you are tasked with ordering the wine at the restaurant you TRY to pick the ‘wrong’ wine..I.e. White Zinfandel with Steak :P
Paul E Hollander · 0:00 Wonderful episode tonight. Turned my wine world upside down, but, in a good way. You can get ‘programmed’ into certain ways of looking at things. This was a great learning experience. Thanks to you, Natalie, and to Tim.
Lise Charest Gagne · 9:13 I’m making picked asparagus if we can ask Tim later for a pair I’m curious
Lori Kilmartin · 41:25 Could I be sensitive and sweet and skip the super sensitive??
Lise Charest Gagne · 40:32 I love you Tim haha
Floyd Curtis · 26:29 Working on my MCW. Master of Cheap Wine.
Stephen Andrews · 12:19 Tim was a chef now he is a taste scientist. Great information.
Stephen Andrews · 14:14 Well it is wonderful that you do that.
Lise Charest Gagne · 22:48 Chips and red wines… hum
Stephen Andrews · 51:11 Wonderful show thank you so much.
Lise Charest Gagne · 45:57 I loved this please bring him again
Lise Charest Gagne · 21:01 Hello cheep wine and big jars of pickles!!
Stephen Andrews · 20:29 Yup pickle and a tannic cab just tried it works!
Lori Kilmartin · 13:55 are women different tasters than men ?
Lori Kilmartin · 45:53 That session flew by!!
Lise Charest Gagne · 42:02 I want this book Malcolm
Lise Charest Gagne · 45:09 Thank you Tim ! You are the bomb
Lise Charest Gagne · 44:08 Take time to evaluate
Lori Kilmartin · 1:17 Hi Natalie and Tim!
Floyd Curtis · 17:56 Old tequila trick.
Stephen Andrews · 37:24 So should we drink who we are.?
Lise Charest Gagne · 23:20 Learned so much in 30 mins
Lise Charest Gagne · 14:27 Pickled asparagus
Oenologize · 45:49 So Great! A true Masterclass
Lise Charest Gagne · 25:33 How can we get tested?
Katherine McEachnie · 1:58 Cheers from Vancouver

 

 

 

 

 

 

Apothic Inferno Red 2015
California, United States

 

 

 

 

 

 

women wine outdoors 630
Men are from Mars, women are from Venus, but are we on two different planets when it comes to tasting wine?

International Women’s Day #IWD2017 is March 8 so it’s timely to look at this issue as well as the fact that women buy most wine.

Dr. Linda Bartoshuk, at Yale University School of Medicine, discovered the supertaster phenomenon in 1999, along with the fact that women are more than twice as likely to be supertasters than men.womentoastingwine

To test her theory, Dr. Bartoshuk dipped a thyroid medication on study participants’ tongues to test their sensitivity to bitterness.

Based on the results, she divided the population into three groups: non-tasters with limited palates (25%), tasters with average palates (50%) and supertasters with very sensitive palates (25%).

Supertasters more than a hundred times more taste buds per square centimetre than do regular tasters.

She compares this to having 500taste bud density B fingers rather than just five, and says that supertasters live in a “neon world of taste” compared to the pastel palate of non-tasters.

The reason that women are twice as likely to be among that small group of supertasters is that we have more fungiform papillae, the tiny structures on the tongue that hold taste buds, than men.

Tim Hanni, a sensory taste specialist and Master of Wine in California, measured the density and number of my taste buds.

It turns out that (at least scientifically) I am a supertaster, as is the British wine critic Jancis Robinson, among others.

Certainly, there is an increasing number of women winemakers who craft cult wines, but is this related to their tasting ability or plain hard work, or both?

What do you think?

 

 

 

 

 

 

Jacob’s Creek Moscato 2016
South Australia, Australia

 

 

 

 

taste bud density CThat’s not Kool-Aid, but it is time for a rinse …

perhaps a refreshing palate-cleanser like …

Blue Mountain Sparkling?

 

 

 

 

 

 

Ménage A Trois Silk 2015
California, United States

 

 

 

 

womenwineresto

 

 

 

 

 

 

 

La Crema Sonoma Coast Pinot Noir 2015
Sonoma Coast, California, United States

 

 

 

 

 

 

 

 

 

 

Moselland Goldschild Riesling Kabinett 2016
Mosel Prädikatswein, Germany

 

 

 

 

 

 

 

 

 

Taittinger Brut Reserve Champagne
Champagne A.O.C., France

 

 

 

 

 

 

 

 

 

 

 

Villa Maria Estate Private Bin Sauvignon Blanc 2017
Marlborough, New Zealand

 

 

 

 

 

 

 

 

 

 

Cusumano Syrah 2016
Sicily, Italy

 

 

 

 

 

 

 

 

 

 

Finca Flichman Misterio Malbec 2016
Mendoza, Argentina

 

 

 

 

 

 

 

 

 

 

 

Louis M. Martini Cabernet Sauvignon 2014
Sonoma County, California, United States

 

 

 

 

 

 

 

 

 

 

 

Two Oceans Shiraz 2009
Durbanville Hills, South Africa

 

 

 

 

 

The Business of Wine 8 week online program – new course starts on  8-weeks May 24, 2017 Napa Valley Wine Academy

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Tim Hanni, MW
Co-Founder and Chief Advocate

Tim Hanni, MW is an internationally renowned ‘flavor maven’ and dubbed the ‘wine anti-snob’ by the Wall Street Journal. A professionally-trained chef, he is one of the first two resident Americans to successfully complete the examination and earn the title Master of Wine.

He is a Certified Wine Educator accredited by the Society of Wine Educators.

He has been involved with wine- and food-related businesses, education and research for over thirty-five years. Hanni has a unique perspective on food and wine, providing a modern and innovative approach to the subject.

His techniques for creating easy to use wine lists and retail wine programs are combined with tried and tested culinary philosophies on “balancing” food and wine flavors. These techniques are employed by thousands of restaurants and hotel outlets around the world and have provided the foundation for Napa Seasoning Company’s unique new product Vignon(tm), the first Flavor Balancing Seasoning designed to simplify food preparation.

Hanni is recognized for introducing the concept of the “umami” taste phenomenon to the wine and food community. He has lectured in over 27 countries around the world on the topics of flavor balancing, sensory sciences, wine and culinary history.

For more background and information: www.timhanni.com

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