Tasting Talks
Cocktail Magazine edition No. 36, grateful for the opportunity.
During a conversation among friends, the curious question arose of how tasters avoid getting drunk. I explained that tasters don't drink the evaluation sample in one go, as that's prohibited. Imagine what would happen! The minimum number of samples a judge can evaluate in a day is 30, and after such a task, it's been proven that our senses are not the same; they become exhausted. Therefore, repeatedly consuming a complete sample would result in incorrect evaluations. Another present then adds, "But how are you going to spit out a 1500 soles (US$.400.- approx) champagne? Are you crazy?"
Something important about our senses such as view, smell, taste, aftertaste, and hearing is that they allow us to appreciate drinks and food. Once we've swallowed, we have no sensation, it's over. Contrary to popular belief, we can equally enjoy the quality of food and drinks while it's still in our palate. Moreover, it allows us to taste several samples at once. For example, in a drinks event, sommeliers and tasters seek to taste an extensive variety with the intention of memorizing the different characteristics, aromas, and sensations that a wine or pisco can offer them. It's an exercise to keep the olfactory and gustatory memory in shape. Undoubtedly, as one evaluates, pours into the spittoon, and takes the next sample, a certain amount of alcohol that we ingest remains in our palate. In one of her books, the British Jancis Robinson MW (Master of Wine) tells us that she wanted to know, after evaluating 30 wine samples of 50 ml each, how much alcohol she had in her blood. The equivalent result was one glass. This can vary from person to person; nevertheless, it's an average to consider.
Furthermore, Mrs. Robinson tells us that spitting is an art that must be done correctly: one can stain their shirt. In international wine and spirits fairs, where producers and buyers gather, there are conditioned spaces with spittoons. Some experts don't even need to get close to the spittoon as they do the job from afar. Of course, water dispensers, a key element in these events, are also available. Additionally, for every glass consumed, one should take a glass of water. Wines are offered at stands where they're tasted, conversations with the winery owner or winemaker are had, and business is done.
It's not the same with spirits, as there are salons with an expert who speaks about the product, teaches how to taste and appreciate it. Spirits always have stories to tell.
I leave you with this quote from Le Nez Du Vin by Jean Lenoir: "Is there anything more evocative than a scent to take us back to our childhood? To find ourselves in shorts in a freshly mown wheat field, in a room where the scent of yeast floats? It's the grandmother who's there: her smile, her apron, everything seems to revive for you. Your movie is running for your only emotion..." Always with responsibility.
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Cocktail Magazine No. 36 january 05, 2021.
Cocktail magazine (spanish) in issuu
Pisco & music
January 2021.
Where pisco is the only protagonist!
#lapiscoteca #piscosour #winelover #pisco #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru #Moquegua #Tacna #Arequipa #Ica
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