Supertasters

Before taking this class, I would often get frustrated when attending wine tastings. I rarely could taste the subtle, nuanced flavors that I was told were in the wine. "Barnyard"? "Dried Oak"? "Fresh cut garden hose"? "Wet Band-aid"?! I couldn't believe that your everyday person could detect these flavors. I assumed you needed to have super-tasting abilities or some other sort of physiological gift.

When Alder Yarrow attended class, I was shocked when he shared that over 80% percent of the population had the "same equipment", and that the process of learning to identify subtleties in wine was much like that of a baseball fan memorizing statistics. All it takes is dedicated practice and repetition.

I liked his answer, but to be honest I doubted it. So I did some research. I found a fascinating Slate article from 2017 that explored the question. A few key learnings:

• Wine critics often claim they are "supertasters" to bolster their brand ("What wine writer would want to own up to having a genetically inferior palate"?)
• Real super-tasters have it tough and their ability could actually be a liability
• They enjoy the flavor of alcohol less than normal tasters because it leaves an unpleasant burning sensation in their mouth
• They are extra sensitive to astringency and acidity, making it harder for them to enjoy wine
• Super-tasters will likely prefer wines that appeal to other super-tasters more than the general population (the majority of wine aficionados) 

Now I feel better about my status as a normal taster. Furthermore, I've noticed that after 9 sessions my appreciation for wine has definitely improved. I won't always get the subtle aromas correct, but I'm starting to detect their presence and am excited to continue to hone my abilities.