It May Depend on The Palate.
If you grow organic fruits and vegetables, your palate probably tells you, “Yes.”
Critics, however, do challenge the ability of fruits and vegetables to have better flavors. Some will even suggest that it’s “grown locally” that has better flavors, versus the vegetables and fruits having better flavors than those grown with less care.
Some of us have very sensitive palates. They’re actually referred to in the wine business as “supertasters.” There is a physical difference for these palates, in that the supertasters actually have a greater amount of taste buds. This might begin to explain why some among us will argue in favor of organic, at every turn. What we pick up that others don’t, will help all of mankind. Super palates have this ability, and are here to serve those who don’t have this palate with so many taste buds. We taste what others cannot, including chemicals.
To help you better understand Roulé Rouge’s commitment to organic practices, you have to imagine the following:
Imagine a teaspoon of water; now add trace elements of a chemical pesticide, an herbicide, fungicide, and a chemical fertilizer. Is that water going to taste the same as fresh spring water?
Now imagine a vine, getting all sorts of chemical treatments. The flavors of these “cides*” are what also goes into that living plant, which will bear wine grapes, never mind what it’s also going to be doing to the environment. Can these grapes possibly taste as good as ones that are all natural? [*cide ~ a learned borrowing from Latin meaning “killer,” “act of killing,” used in the formation of compound words: pesticide, homicide, according to dictionary.com.]
Do you love the flavors that come from your tap these days, or are you filtering your water? And if you’re filtering it, why are you doing that? Perhaps for the same reason that supertasters will tell you that organic wine tastes better?
SUPERTASTER: A Matter of Taste: The Super Palate, By Rebecca A. Cooper on the The Harvard Crimson Website:
“Supertasters” are those who experience heightened sensations from food and beverages. They are extra sensitive to bitter tastes, textures, carbonation, and spice; tend to avoid foods such as spinach, broccoli, Brussels sprouts, and strong coffee; and often abstain from bitter beers and bold wines. They often refrain from eating rich and fatty foods because they dislike the sensation that slick, creamy foods leave in the mouth. They find the bubbles in carbonated drinks especially irritating.
The term “supertaster” was coined in the early 1990s by Dr. Linda Bartoshuk, a Yale University professor who specializes in genetic variation in taste perception. The supertasters, she believed, had an anatomical and biological basis for their elevated taste response. Scientists have long known that different areas on the tongue map to different taste sensations. Bitter, sweet, salty, sour, and savory (umami) all have their place on the tongue, and some researchers are now arguing that calcium-sensitive sites merit their place, as well. It makes sense, then, that having more tastebuds corresponds to a greater gustatory response in supertasters.
The more intense flavors in organic fruits and vegetables probably stem from two factors: somewhat higher average levels of antioxidants, and somewhat lower average crop yields…
Organic produce tends to store better and has longer shelf life, probably because of lower levels of nitrates and higher average levels of antioxidants. The former can accelerate food spoilage, while antioxidants help preserve
the integrity of cells and some are natural antibiotics.
Supertasters experience taste with far greater intensity than the average person. About 25 percent of Americans are supertasters, a group with an unusually high number of taste buds. If you love food more than most, you may have inherited supertaster genes.
Do You Hate Vegetables?
Evidence suggests that supertasters are more sensitive to bitter tastes and fattiness in food, and often show lower acceptance of foods that are high in these taste qualities. Supertasters tend to dislike strong, bitter foods like raw broccoli, grapefruit juice, coffee and dark chocolate.
(Health.com) — If you love salty snacks and reach for the saltshaker like clockwork at every meal, you might think you have dull or underpowered taste buds that need a boost to get excited.
In fact, just the opposite may be true: A new study suggests that you may love salt because you’re a “supertaster” — a person who experiences tastes such as saltiness and bitterness more intensely than other people do.
“We’ve known for a long time that people don’t all live in the same taste world,” says the study’s lead author, John Hayes, Ph.D., an assistant professor of food science at the Penn State College of Agricultural Sciences, in University Park.
“There are supertasters and non-tasters,” Hayes adds. “Supertasters live in a neon taste world — everything is bright and vibrant. For non-tasters, everything is pastel. Nothing is ever really intense.
So, what do you think? Could we actually find organic foods ~ and wine is a liquid food, don’t forget ~ to be more delicious?
- Life’s Extremes: Supertaster vs. Nontaster (livescience.com)
- The Science of Taste Or: Why Dry-Aged Meat Is So Damned Delicious [Food] (gizmodo.com)
- Psychologists Tinker With Taste of Healthy Foods (livescience.com)
- The Trick & Traits of Organic Wines ~ A Symphony Explodes in Ambrosial Flavors & a Delicious Roule Rouge (wine-blog.org)