The Auswine Forum

http://biz.yahoo.com/bw/030827/275291_1.html

This is good article and well worth reading. Interestingly enough both Red Bigot and I drink our coffeee black without sugar.

I don't mind 'soft' coffee straight and black, but the tar that drips out of my trusty Atomic is so ferocious, you need three parts milk just to get it up to your nose.

Ric, Howabot the type of wines we like to determined our personality?
More accurate, me think

MartinC wrote:Ric, Howabot the type of wines we like to determined our personality?
More accurate, me think

Is that why the call you "train smash Chang".

Coffee at home - Straight Black
At the cafe - Double Latte

Hmmm......

Ric,

It is hardly a surprise that there is a correlation between tastes in wine and tases in other beverages/foods.

If someone asks me to suggest a wine that they would like the first 2 questions I ask are whether they are smokers and/or possess a sweet tooth in order to get a handle on their likely taste preferences.

That is prior to their wealth/willingness to pay - which you will appreciate is not at all the same thing!

The other factor which I think is relevant is their sensitivity to delicate tastes/smells and conversely the frequency and extent to which they like heavily spiced foods. Not surprisingly that tends to have a correlation to the types of wines preferred.

For the record, as you are aware I take my coffee short, ultra-strong, black and unsweetened......and damned if I can make these emoticons work for me!

fred

I think only about two sentences in that article were relevant to the generalizations about this correlation between coffee.

I don't drink coffee, I drink tar too (Atomic eh Dig - nice one. I have an old Vesuviana. Love that 50s design), and yet my tastes in wine are increasingly striving for the more subtle and the more complex. Having said that, I am very particular about the coffee I drink, which is reflected in the care with which I choose my wines.

I have the feeling that indeed they were getting less into the strength of coffee vis a vis the body of the wines, and perhaps more into the fact that those who drink their coffee black often do so because they wish a more pure experience - ie tasting the subtleties of the brew.

Probably explains why Parker's taste in wines are often so bewildering. They drink so much of that perculated crap other there