Home > Magazine Archives > Jan. 31 - Feb. 28, 2011 Issue > Columns
Palate Perfection
Matt Kramer
Issue: February 28, 2011
At first glance, you'd think that the idea of "perfecting your palate" involved acquiring greater tasting acuity. Not so. Taste acuity-the ability to identify oak or residual sugar or tannins-is useful, sure. Winemaking schools emphasize it because winemakers, like carpenters, need to know how to put a wine together-and how to analyze what went wrong. It's helpful for wine tasters too. But here's the kicker: It's not essential. Wine Spectator contributing editor Matt Kramer explains.
For the full article, check out the new issue of Wine Spectator, on newsstands February 1, 2011.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
