Higher weight polyphenols tend to taste less bitter than lower weight ones. Its more correlation than causation because I don’t think we precisely know why this is.
I wonder if they're talking about the blurred lines between taste and smell. Most of what we 'taste' is happening in our nose.
Turns out the French and Italians with all of their fancy wine glasses for different kinds of wine are not insane. Glass shape effects the timing of scent versus taste, and so lighter wines have a narrower glass to shorten the time. The heavier the red the wider the glass.
Turns out the French and Italians with all of their fancy wine glasses for different kinds of wine are not insane. Glass shape effects the timing of scent versus taste, and so lighter wines have a narrower glass to shorten the time. The heavier the red the wider the glass.