Tasting

Tasting is a skill, not a gift. Slow down. Notice temperature, texture, and what happens after you swallow. Then try to name only what you actually perceived. Vocabulary is a tool when it points at a sensation; it is noise when it performs expertise.

The same attention applies to a Sourdough crumb, a piece of cheese, a glass of wine, and a ripe Strawberry. Craft sequences live next door so this page stays general: Tasting wine for a glass, Tasting cheese for paste and rind. Acidity is one shared sensation with very different jobs in dough, jam, wine, and canning.