Wine is a matter of tastes... which cannot be explained. Why do we prefer one variety over another? And tannin, why is it sought after by some enthusiasts and hated by others? So many questions that do not necessarily have an answer, but there is one on the other hand on how to optimize the tasting. It is given to us by the British chef Heston Blumenthal, also owner of the restaurant The Fat Duck to which the Michelin Guide attributes 3 stars. This is in a recent interview given to the Sydney Morning Herald that the gourmet shared a tip to significantly improve the flavor of any glass of wine. Just “think of someone you really love” as you take a sip. A second sip must then be taken, this time thinking of someone you abhor. According to the chef, the difference is "glaring", because "the second sip contains a bitterness that was not detected in the first".
He explains this phenomenon of variation in flavors by the link between memory and a person's stomach, which he studied more specifically during research on the relationship between the brain and the intestine, in collaboration with the University of Marseilles. “This may be the only great discovery I have made “, humbly clarifies the chef. The study of neurogastronomy – the perception of flavors by the brain – is only in its infancy according to Harvard University, but Heston Blumenthal is still keen to offer a unique experience to his customers. If the latter order his famous “Sounds of the Sea” (“the noises of the sea” in VF), a dish based on food from the sea, headphones broadcasting the sound of the waves are provided to them. This would give an impression of increased freshness of the fish. Be that as it may, the chef's trick discourages you from investing in overpriced grands crus, you just have to imagine your dear and tender / your sweet mom / your adorable doggie to appreciate the drink properly. Well noted!
