OUR TASTING GUIDE
3 simple steps Nothing BUt Flavor
Going to G-ma’s for the southern spin on holiday meals…pop’s putting the family sauce on the BBQ during the summer…heading to the Soul Food spot for a plate of sides…its just something about our “flavor” that’s unique – therefore our tasting grid should be too.
“Descriptions That Match Our Palate"
1 - Look
Just describe what you see, and compare it to something else the people that you’re talking to will understand. The wine red-good start? But…red like Hawaiian Punch, McDonald’s Ketchup, Cherry or Watermelon Now-and-Laters…be descriptive, be creative, be you.
2 - Smell
Don’t say what you think people want to hear, forget about the drinks. We have all spent time in the real world, so tell us what you think it smells like in a real way. I don’t know what your grandma’s secret recipe for grits smells like. But if you said that Chardonnay smells like cornbread with butter, we all know what that smells like.
3 - Taste
Lets be real, things usually smell how they taste. If it smells like shit, odds are – guess what, its probably going to taste the same. With that being said, there are times where one is pleasantly surprised. However, if you’re making the comparison between a drink and something no one has ever tasted, its useless.
Bringing it Home
Now that you’ve taken the three steps, bring it all home and give your opinion about what you thought – more importantly WHY? If its just “arite” what could have made it better? On the other hand, if its “fire,” what would have made it worse?
