A feast for fine senses

We employ five of the seven senses when enjoying a glass of wine

We first use our sense of sight to appraise the hue of the wine in the glass. When we swirl the wine we may see the “legs” or “tears”—caused by the interplay between the alcohol, water, evaporation and surface tension—that indicate alcohol content.

Secondly, our sense of smell is used to verify the wine is correct and untainted. This primary sense has, through the ages, alerted us to danger and protected us from ingesting tainted foods. It also allows us to examine the fruit notes of the wine and quickens our palate in anticipation of the first sip.

The sense of taste allows us enjoy the wine as it rolls around our mouth. Our taste buds isolate the various flavors that are the sum of the wine.

We also use the sense of touch at the same time as the sense of taste, just to a lesser degree. And it might be said that, when we open a bottle or pour a glass, we are also employing our sense of hearing— especially if it is a glass of sparkling wine.

The remaining two senses, that of balance and that of body position are only challenged when we imbibe too much, lose our balance, and rearrange our body position under the table.

THIS WEEK’S PICK
It is not uncommon to wonder which wine to serve with turkey this coming Thanksgiving weekend.

If you are a fan of white wine, you will enjoy Riesling, Sauvignon Blanc, Pinot Gris or Gewürztraminer with this festive meal. If you gravitate to red wines, however, will enjoy a Pinot Noir, Gamay Noir or a Merlot.

The present drive to promote Ontario wines by the L.C.B.O. means you will find they have an impressive display of local wines, in a range of prices to suit all budgets. Failing that, you still have time to explore our local wineries and select the wine that you want to serve this Thanksgiving.