Wine Tasting Myths: From Supertasters to Food Pairing?

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?

You can register for Tim’s online seminar coming up on June 22 here:

If you’d like to read the 75 comments for this tasting, or make a comment yourself, visit:

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:

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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
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
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
Lori Kilmartin · 9:02 Tim’s paper on umami was discussed in the Food and Wine Course in the Algonquin Sommelier Program
Lori Kilmartin
Lori Kilmartin · 51:29 Yes!!!! The Chateau Des Charmes 2002 Gewurtztraminer was awesome!!!
Lise Charest Gagne
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
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
Lise Charest Gagne · 9:13 I’m making picked asparagus if we can ask Tim later for a pair I’m curious
Lori Kilmartin
Lori Kilmartin · 41:25 Could I be sensitive and sweet and skip the super sensitive??
Lise Charest Gagne
Lise Charest Gagne · 40:32 I love you Tim haha
Floyd Curtis
Floyd Curtis · 26:29 Working on my MCW. Master of Cheap Wine.
Stephen Andrews
Stephen Andrews · 12:19 Tim was a chef now he is a taste scientist. Great information.
Stephen Andrews
Stephen Andrews · 14:14 Well it is wonderful that you do that.
Lise Charest Gagne
Lise Charest Gagne · 22:48 Chips and red wines… hum
Stephen Andrews
Stephen Andrews · 51:11 Wonderful show thank you so much.
Lise Charest Gagne
Lise Charest Gagne · 45:57 I loved this please bring him again
Lise Charest Gagne
Lise Charest Gagne · 21:01 Hello cheep wine and big jars of pickles!!
Stephen Andrews
Stephen Andrews · 20:29 Yup pickle and a tannic cab just tried it works!
Lori Kilmartin
Lori Kilmartin · 13:55 are women different tasters than men ?
Lori Kilmartin
Lori Kilmartin · 45:53 That session flew by!!
Lise Charest Gagne
Lise Charest Gagne · 42:02 I want this book Malcolm
Lise Charest Gagne
Lise Charest Gagne · 45:09 Thank you Tim ! You are the bomb
Lise Charest Gagne
Lise Charest Gagne · 44:08 Take time to evaluate
Lori Kilmartin
Lori Kilmartin · 1:17 Hi Natalie and Tim!
Floyd Curtis
Floyd Curtis · 17:56 Old tequila trick.
Stephen Andrews
Stephen Andrews · 37:24 So should we drink who we are.?
Lise Charest Gagne
Lise Charest Gagne · 23:20 Learned so much in 30 mins
Lise Charest Gagne
Lise Charest Gagne · 14:27 Pickled asparagus
Oenologize · 45:49 So Great! A true Masterclass
Lise Charest Gagne
Lise Charest Gagne · 25:33 How can we get tested?
Katherine McEachnie
Katherine McEachnie · 1:58 Cheers from Vancouver




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 super taster phenomenon in 1999, along with the fact that women are more than twice as likely to be super tasters 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 super tasters with very sensitive palates (25%).

Super tasters 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 super tasters 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 super tasters 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 super taster, 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?

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

perhaps a refreshing palate-cleanser like …

Blue Mountain Sparkling?


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

Why You Like the Wines You Like: Changing the way the world thinks about wine Order now at Amazon

The Sweet Wine Lovers’ Manifesto: Ending the tyranny of the dry wine fashionitas Order now at Amazon



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:



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