A little explanation of the taste questionnaire

What matters to identify

With four questions we were rating your sensitivity:

- to tannins: Tannins react with our saliva and give a feeling of dryness which can extend to the perception of bitterness. They are extracted in the maceration of tea and coffee. If sugar is added then the bitter perception is reduced. In contact with milk, they loose their drying capabilities and acrid savour. 


- to acidity: effervescence of sparkling water generates a fluid salivation in mouth which is similar to the reaction acidity triggers. Effervescence quenches, as acidity does. Maybe you have already drunk a soda which had lost its effervescence, it tastes sweet and heavy, it loses the refreshing feeling. We could also identify a preference for acidity and freshness if someone enjoys cream cheese over more powerful cheese. 

- to sweet: sugar generates an oily salivation in the mouth which gives an unctuous feeling. 

- to taste intensity: cheese all have different intensities in smells and tastes. If someone likes a strong cheese it is likely they will appreciate a full bodied wine, high in concentration and structure, bringing an important aromatic persistency. 

These information give very general ideas as a starting point for tailoring our selection. From experience we have noticed that going through the questionnaire coud lead to different answers than people might have given us. If we had asked you how sensitive to sugar you are you would have probably told me you are a very healthy person so you are not. Does it mean you would not appreciate a souple, fruity red wine ? or even a very aromatic sweet wine ?

Working from eight main wine types

When choosing a wine we all are influenced by our culture, our habits and believes. This last one often dominates and we hear that pairing is the key to a successful wine choice. Pairing is a very personal exercise, as again, no one will perceive things the same way because we do not look for the same thing. A successful pairing will not make you enjoy full bodied wines if you do not like it in the first place. In some cases it is undeniably magnifying, but isn't it more important to let your taste sensitivities drive your choices ?

To simplify for our first exchanges we have focused on four main wine styles:

Style 1. Red wine with souple structure: often dominated by the expression of the fruit, with a light to medium body, thei thr tannins are soft.

Style 2. Red wine with tannic structure: more intense wines with astringency which adds complexity. Medium to full body.

Style 3. Dry white wine and rosé: no perception re of sugar in the mouth. Can be defined by more or less acidity.

Style 4. Sweet wines: the mouth perceives sugar. These wines can be red, amber or white. They can transport you to another world with their complexity.

Usually we speak of four 


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