True Connoisseurs-As long as the wine is in the mouth, one receives a pleasant but indistinct impression; it is only when one has finished swallowing it that one can really taste, appreciate and identify its particular bouquet; and a short while must elapse before the gourmand can say: "It's good, or passable, or bad. Bless my soul! It's Chambertin! Good grief! It's Suresnes!"
connoisseurs sip their wine; for as they pause after each mouthful, they obtain the sum total of pleasure they would have experienced had they emptied the glass at a single draught.-La Physiologie du gout, Brillat-Savarin, 1828.
I have more to say, but out of time.
Cookbook Val
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