Tannic Teeth

Ok it’s Good Friday, possibly one of the holiest days of the Catholic Church. I haven’t been [to mass] in years and gracefully my parents haven’t dragged me to any services. This could possibly have to do with my Dads increasingly Buddhist outlook on life- respectfully applaud worthy, but coming from very strict ‘Vatican’ Grandparents on both sides- I guess they’ve bucked the trend.

I’ve abstained from red meat today opting for fish and various protein drinks to fill my quota. I guess it was serendipitous that an enterprising fly beat me to the uncovered BBQ’d kangaroo kebabs from yesterday, depositing a cache of eggs left off centre, rendering my potential sinful meal un-kosher.

This brings me to my sin for the day: alcohol on Good Friday. I would like to know, if it really is a sin to drink alcohol on Good Friday? Come on, it’s a glass of fine French Champagne in a finer Italian crystal flute, and if my memory serves me correctly, they DO serve wine during mass.

The intention for this post was for a wine review, so I guess the following should redeem myself from the prologue of utter intoxicated babble.

Charles Heidsieck – Brut Reserve N.V.

‘Colour deep straw, the beading shows consistency and integrity. On the nose aged characters, and definite barrel aging; Toasty oak, little butteryness and also a good whack of yeasty complexity. Palate was A-OK, restrained white stone-fruits, crisp apple, good secondary characters of autolysis. But the finish seemed a little warm and disjoined for a French Champagne retailing above $80, how would I say, it was lacking the finesse of the below aforementioned. There were almost warm alcohol characters tipping it off balance and even a slight phenolic ting to it, despite being at the optimal temperature- comparing back to Bollinger and Taittinger NV’s; which both presented flawlessly. ’

‘Recanting [or upon second inspection] now- because the review took some time- the Champagne has ‘opened up’ though it has lost all carbonation. Lying at room temperature, there lays more secondary characters suggesting yeast less contact in bottle, and bottle age –yummy honeyed biscuit/ shortbread aromas. More evident toastyness on the nose, and also on the palate. Acidity now appears complimenting towards the roundness on the palate. It seems more in balance now but doubtless to say no one would ever dream of serving/ drinking Champagne flat and at room temperature.’

To begin with the famous and perhaps clichéd maxim, ‘A picture is worth a thousand words’, is often reiterated ad nauseam, for countless images of meagre sentimental value. It is only natural for us- as the trivial humans that we are- to place things in boxes, to categorise and bring seemingly inordinate array of items/ themes/ narratives into some coherent fashion. Perhaps this makes us make sense of the world. After all, in a world where things followed no course would be like a ship without a sail (not to mention counter-evolutionary – when you are being chased by a predatory cat you need to make quick decisions). I would hazard a guess to say it would be a sense of ‘meaninglessness’ that would be forever enduring, if we never categorised anything. That’s not so bad, right?

I’ll leave you to ponder that one.

This brings me if I may, onto the subject of photography. Opening this little Pandora’s Box circa 2007 (admittedly I’m a newbie to this art); I found a new way of expressing myself creatively like many other hobbyists discover. It was on holiday to South East Asia (Thailand, Cambodia, and Vietnam) that I found myself thinking ‘in pictures’. Strangely you see mundane moments of human interaction transform though a lens. Things that we all have: faces, hands and feet convey much more when one can take away the distractions of race, class and creed. Things that are undeniably human: assurance, love, solidarity and aloneness. It’s also things we don’t notice, things that we dismiss at a glance not taking in the ‘beauty’ of all things not only great, but also so small that it would make ant wonder.

I would very much like to ask my readers what their opinions are of the following pictures, how it makes them feel; first impressions, likes- dislikes, their reactions, thoughts and feelings. I will follow with my own feelings on them after a couple comments, there are also more on the flickr link below.

show

Understandably, anchovies are an odd topic for a blog about wine; however when involving the sense of taste and smell it is tantamount. Permit me to ask this question: How many readers would find the taste anchovies detestable?

I certainly fell into that category about 2 years ago. I couldn’t stand those blasted things. Partially fermented, putrefied vespers of perhaps a pretty little fish- soaked in oil and more salt than a roman war ration. The mere proximity on a pizza would be enough for me to count the entire pie inpalatable. But looking back over the years of my revulsion, I had missed a crucial link in the chain of events winemakers and good wine critics would use to appraise flavour and aroma.

Focused attention.

Think of it this way. Most preferences for food and drink stem from a very primary response; like or disgust. I’m not talking about sheer disgust akin to blood and guts, but more along the lines of distaste. Have you ever thought about what IS it about the food/drink that you’re tasting that you don’t like? Is it too salty, or too hot, too bitter…etc. As a Wine critic I can’t afford to be bias to flavours/aromas I like because then I would dismiss many well made styles. But I side track, we shall carry on.

So amidst my frustration for many years being pressured (by my father) to eat anchovies I resolved within myself I’ll try them with a different outlook. Walking over to me, sectioned on a white plate, soon after midmorning and still fresh from teeth brushing; little anchovies lay oozing the piquant oil they were submerged in since their sojourn from Italy -was thrust under my nose. Resembling malformed eggs, a brown yoke and yellow albumin, I gingerly pinced a skerrick of modest length wiping what oil was left on the rim; I placed it in my mouth. My immediate reaction was like that of most people. Disgust; but then mid-reaction I paused and thought about what was that I disliked. No it wasn’t overtly salty, the fishiness was tolerable, over all intensity and mouth feel quite impressive. Well balanced and with huge length (Sorry I can’t resist- it’s my wine training kicking in). But seriously there was nothing but a fathom of childish dislike that existed between Anchovy and I.

Ruminating over taste for the first time can open doors of awareness in your senses.

Instead of forming that all too familiar disgust response to foods that you normally dislike, you can now challenge parts of yourself and appreciate new bounty of previously discounted food/drink.

I see it as a way of ‘growing up’ or maturing past that primary like or dislike stage toddlers and children go through. Can you remember your first sip of beer? Did you like it, chances you didn’t, but chances are you probably drink it, why?

People often say they don’t like ‘it’.

Sure that’s fine, but why?

More often than not they can’t give a reason why aside from “I just don’t”.

It’s interesting none the less to see how far you can experiment with awareness with your senses. Please don’t push other people into something they don’t like, you can only show them possible ways to enjoy it.

Also interesting is how cultural appreciations of flavours differ. My heritage stems from Europe and Burma from both parents. As a child I ate Bombay-duck, bitter-melon, chilli, agar-agar, grass-jelly and durian thinking nothing awry. To name a few, these culprits would send Aussie ‘sleep over’ friends home in shock. I thought these were normal until I ’slept overs’ thinking what’s a rissole and where is the taste? (That’s not to say all rissoles are tasteless just this one in particular). Strongly bitter tastes especially from bitter-melon and other various obscure asain greens are associated with the belief of ‘good for your health’ and ‘prevents cancer’. They were forced upon us as kids much to our childish disgust.

Aside from cultural differences, there are (I’m positive) some tastes out there that you haven’t tried (due to disgust/dislike).

I implore you to try a few experiments with your senses- you may be surprised with the results. You may have already conquered some of these flavour sensations (more to come):

(for me personally i have yet to conquer raw tomato and fresh coriander) Commonly Disliked Foods/ Drinks

Anchovies

Espresso sans sugar

Espresso with a dash of white sambuca

Regular coffee or tea with no sugar

80 & 85 % Cocao Chocolate

Roquefort

Campari

Pernod

Slivovitz

Fino Sherry

Bitter-Melon

Agar-Agar

Bitter Almonds

Durian

Belacan

Ngapi (Burmese Fish Paste)

(Higher Disgust Factor- Not flavour disgusting but psychologically)

Chicken Feet “Phoenix talons”

Balut (fertilized duck or chicken egg)