17
Jan
12

What not to say about cheese and wine…

What not to say

What not to say

When you’re describing wine, cheese, and other foods you use terms and descriptors that you can relate to and hopefully other people can relate to. We refer to the color, hue, clarity, aroma, bouquet, and talk about the flavors as they cross the palate of the tongue. We speak of lingering aftertastes and spices along with a description of sensations and sensory overload for many people.

Now, when working with new staff, or relatively new people to the wine and cheese world, there are a few things we try to avoid. We never call anything an odor. We try to find something more appealing in our base of experiences to relate to… although I find different reactions to something like barnyard aromas. I think of barnyard aromas and I think of fresh straw and fresh earthy sensations; my neighbor thinks of mucking horse stalls. I have to remember to go into the details of what brings a broad description together so more people can relate to it.

Today, I leave you with the image on this post from a cheese shop as to how we never want to describe a cheese, nor a wine, nor any other food stuff to go into our mouth. Sometimes, it’s best to see what not to do rather than what to do. Have a nice chuckle and then go get a glass of nice wine and smile the rest of the day!

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