Whiffers and Tasters

What does my mantra, “Love This Day,” mean to me? It’s simple. I strive to fully appreciate and enjoy the abundance of life’s small things. What is more basic than food and drink? Salt. Sour. Bitter. Sweet. Each taste is a sensuous gift.

I attended a wine and cheese pairing event where I thought about when I began to enjoy wine. I realized it developed alongside a strong appreciation for cooking and fine food. Like a power couple that walks into a room; food and wine accentuate each other.

Did you know in France they pair expensive champagnes with humble potato chips? Champagne’s bubbles cleanse the palate from layers of fat and salt, and though I wish the scrubbing bubbles would free the cellulite from our thighs, it doesn’t work that way. Throw some earthy truffle oil on those chips and you’ll yearn for a slightly sweeter sip, like prosecco.

Generally, sweetness or acid (sour) in wine needs to exceed that of the food you consume with it. High acid, as in some whites, will make your mouth water and why it goes with salty foods. High tannins (bitter) found in reds do not.

Why does a bold cabernet pair with a juicy, marbled steak, but a lighter pinot noir is better with salmon? It’s all about matching the level of tannins to the level of fat or richness in the meat. Grill that salmon to smoky perfection and add an earthy or fruity sauce, and now you might consider a grenache with softer tannins than a cab. Fascinating, right?

Scientists tell us that 80% of taste is smell. It’s why you can’t taste when you’re congested with a cold. It’s why people shove their noses into a glass of wine before they swirl (which sheds off some of the alcohol) and then taste. The smells are totally different.

If you don’t enjoy wine, then begin at your first cup of pick-me-up in the morning. You probably don’t know why you add cream to your coffee or tea. Cream coats your tongue with fat to balance out the harsh tannins, and that’s why skim or nut milk literally doesn’t cut it. Those with a higher tolerance for tannins will prefer it black, or a higher tolerance for sweet will choose sugar.

Ultimately our whiffers and tasters are subjective. Question why you dislike certain flavors and you might discover they’re linked to a bad memory. Try to replace those negative memories with new associations, and you may be able to enjoy those flavors again.

My motto, “Love This Day,” reminds me to slow down enough to savor small things in a big way. Each bite. Each sip. Each memory stirred or new association created. We all need to find balance of salt, sour, bitter and sweet on our palate and in our lives.

Remember, bubbles go with everything, but eat, drink and Love This Day responsibly.

Please read my memoir, BERING SEA STRONG, to learn about my three challenging months as the only woman and scientist working alongside 25 commercial fishermen on Alaska’s high seas.