Interesting read - thanks.
There is no doubt in my mind that expectations guide experiences. Remaining objective is a very difficult thing to do.
This is post reminds me in some respects of the view that you should only cook with wine that you would like to drink. While I have never seen a statisically valid DBT on cooking and wine, I have seen one TV experiment where the chef cooked two steak meals and wine sauce. One of the wines was a cheap and cheerful bottle, the other a $700 bottle of Penfolds Grange. The TV wine presenter was asked to nominate the meal he preferred. You guessed it, he preferred the sauce made with the cheap and cheerful wine. Not scientific, but still interesting.
Does anyone know of scientific research regarding 'taste memory'. If 'taste' memory' is longer lasting, and can be converted to reliable memories, then I can understand the wine tasting 'learned' skill.
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