Home, Art, Wine, Travel, and Food…

September and October flew by and with this brought a new home, new wines, new art, and new foods…wait, new travels too.

Our home, we decided on a home with a pool and many other high-tech features. With 6 new apps on my phone, controlling sprinklers to alarm system to lighting is a breeze. After time spent in The Netherlands, we decided to forgo gardening services and maintain our own lawn – all battery powered!

Several pieces of art arrived at our doorstep. A friend Lucas Seaward sent a fine piece of art. He has developed a contemporary concept incorporating archival ink to textured rich “oil sands” encapsulated by clear coated resin. Beautiful – contact me for Houston showings.

Subscription or wine clubs. A mass of amount of wines have been added to our collection arriving via FedEx (signature required) – love it. Wines include: Genache Rouge – France, Malbec – Argentina, Cabernet Sauvignon – America/California, Barbera – America/California, Sauvignon Blanc – South Africa, Barbera Merlot Cabernet Franc Grenache – America/California.

Travel: Holland, France, Norway, and Mexico.

Thank you to folks in Mexico for great tasting flour and corn tortillas and coffee from Veracruz.

Wine and Food

People react differently to smells, tastes, and sensitivities to smells and tastes of wines and foods. Six different tastes are present while eating various foods: sweet, umami (savory), acid, salt, bitter, and spicy heat.

WSET mentions sweetness in foods increase bitter, acid, and “burning” effect of alcohol and decrease body, sweet, fruit taste in wine. Pairing sweet foods with dry wine can rid fruit taste and increase acid taste. The rule of thumb is to select a sweeter wine than food.

Savory flavors in foods cause wine to taste bitter with acid and “alcohol burn” taste. Savory foods decrease a wines perception of body, sweet and fruitiness.

Salt in foods increase body of a wine and decrease bitter and acid taste of a wine.

Acid in foods increase body, sweet, and fruitiness and decrease acid in wine.

Bitter food taste increases bitter taste in wine.

Spicy heat in food increase bitter, acid, and “alcohol burn” taste in foods and decrease body, richness, and sweetness and fruitiness in foods.

WSET describes other factors to consider including “flavor intensity,” “acid and fat,” and “sweet and salty.”

Application

High risk foods include sugar, savory, bitter, and spicy heat.

Low risk foods include salty and acid tasting foods. Note, WSET mentions to match high acid foods with high acid wines to prevent loss of structure.

High and low risk wines