In my experience, many people (especially in America) think little about the food they eat and the aromas and flavors that they experience. Because there is so little thought involved in food, delicacy and nuance are lost and people eat and 'enjoy' food with explosive and overwhelming flavor. These flavors in food accustom one's palate away from delicacy in wine as well. Few people enjoy a delicate Pinot Noir or intricate un-oaked Chardonnay. Why? "It has no flavor!"
Well, I say WRONG
Wines of high acidity and balanced alcohol are slammed as weak and insipid out of ignorance of flavor and basic sensation.
People need to learn to think about the flavors and aromas in the food and beverages they regularly consume. When someone tells me that they don't like Pinot Noir because its sweeter than Cabernet Sauvignon, it is obvious that they have no idea what sugar or tannin even taste like. Sad.
I am working on another rant on flavor so this will just be my intro. Think about the flavors in what you consume! Smell your food and try to determine what the aromas remind you of. You will quickly become a snob like me.
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