Fascinating comments on yesterday's post. This is the real pleasure of blogging, not to hear myself talk, but to make you guys talk.
Continuing on the theme of pressure....
As a professional wine taster, I often find myself sensitive to changes in the weather: when the barometer is dropping, wines can have a different feel, a different balance. They can sometimes feel heavier and blurrier on the palate, and sometimes I think that tannins are more highly pronounced and that acidity is less pronounced. I notice this most keenly when tasting in NYC, thanks to the capricious climate there, and at Wine & Spirits magazine we tend to taste fairly large quantities of wines at one time, which also makes you pay attention. I am willing to accept that it might actually be me and my tasting faculties that are affected by the weather, but I’m not entirely sure that it doesn’t affect the wines as well.
Some people have told me that this idea is ridiculous, and that it exists only in my head. However, as I do taste quite a bit of wine, and have found this to occur to me with some regularity, I’m inclined to believe in my head. What is reality but perception, anyway?
I notice this occurring with any sort of wine that I taste, but I wonder if champagne, with its pressure in the bottle, is any more susceptible to this sort of variability than other wines?