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!
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:
You’ll find upcoming and past Live Tasting Videos here.
Here’s a sampling of our lively discussion from our tasting…
Apothic Inferno Red 2015
California, United States
International Women’s Day # is March 8 so it’s timely to look at this issue as well as the fact that women buy most wine.
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.
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
perhaps a refreshing palate-cleanser like …
Ménage A Trois Silk 2015
California, United States
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
Finca Flichman Misterio Malbec 2016
Louis M. Martini Cabernet Sauvignon 2014
Sonoma County, California, United States
Two Oceans Shiraz 2009
Durbanville Hills, South Africa
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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