My wife and I have always had a keen interest in gastronomy and moved towards becoming experts in the field. We both became chefs and dedicated most of our time and life to good eating and drinking. Furthermore, our purpose has always been to create a tool or environment that can make a difference in people’s lives.
In keeping abreast with the news and conducting regular research in the food and wine industry, we observed an interesting common denominator among many food and wine enthusiasts. We discovered that when it comes to wine most people do not have a clear idea of what wine to buy at a market or order at a restaurant, and often times they’re disappointed with their choices.
Obviously, with the number of choices of wine out there, it is not always easy to know what wine to purchase when you go to the market. But our research concluded that the problem or challenge isn’t always the fact that there are too many choices. The problem comes from the ego of the individual. We saw people going up and down the aisles looking here, and looking there and end up either not buying anything or just pick up a bottle with an unsatisfied look on their face. Not one, not two, not three but dozens of people at a time. Many times I couldn’t help myself but walking up to them and suggest a couple of wines. One time I helped a number of customers in a store to buy 37 bottles of wine. They were so relieved that somebody who knew about good wine was there to help them out. It was interesting and even funny, because right after these bottles were bought, the staff was there, very surprised, to quickly fill the empty spaces.
So, to make life a little easier, we decided to create a comprehensive wine guide called “The Right Wine For Your Food,” that informs the public of what wine goes with what food, how it tastes, and even where to buy it. This way the person that is planning to go to the market or a restaurant knows exactly what wine to buy or order with confidence, and feel good about it.
When we make someone feel good, we know we have accomplished our purpose.
Mike Samii,
Cordon Bleu Chef/Author
To get more information on our e-book please go to www.tastefullyamerican.com
When I was being marked for my final exam at the Cordon Bleu culinary school in Paris, one comment from my instructor chef stuck in my mind. When he first looked at my dish that I had prepared for the final exam, he said: “Well, it looks good, but does it taste good?’ I will never forget that comment because it is this very point that separates a good cook from a mediocre one. To my good fortune, he liked the taste of my creation as well!
This fact is very true. You love your grand ma’s cooking because it is always wholesome and good. It is not the look of her food that excites you, it is the taste. Same thing when you eat at your favorite restaurant. It is the food that brings you back more that anything else.
Taste in food and wine has always been the number one priority for me . Creating food is only the first step in cuisine, however it is the taste of that food that leaves a lasting impression. This is equally true about wine. There are many “expensive wines” out there in the market, but many of them do not live up to their quality or expectations, and are not impressive in taste, to say the least. No, you do not have to pay a fortune to enjoy a bottle of wine, you just have to know what to get and become more familiar with the types of wine that are always impressive in taste.
Yes my friends, it is the taste in food and wine that makes our lives more tastefully enjoyable!
Mike Samii,
Cordon Bleu Chef/Author
To become more familiar with tasty wines of the world please go to
www.tastefullyamerican.com
Aftertaste of a wine is usually an important factor in rating a wine. It is often referred to as the finish or a lingering taste of the wine when there is no more contact with the palate.
Why is it that a lot of California wines, whether inexpensive or pricey, have this certain distinctive aftertaste, that some people are used to and think is good, but many find it unpleasant and repellent.
Why is it that when you introduce a pleasant and settling wine with a clean nonexistent aftertaste to people, they always almost compliment it. This includes even the people who don’t mind the aftertaste of the California wines.
Lets take Kendall Jackson Merlot from Napa valley, California and compare it to Red Diamond Merlot from Washington state. Kendall Merlot is harsh on the palate and has a typical California wine aftertaste. Red Diamond is smooth with a clean finish. They are both Merlots, but which one have you seen more on the shelves of your local markets, and which one is more famous? Kendall Jackson, right?! Why people drink the Kendall more than the Red Diamond?
Is it because these people are just set on their California wines and do not see any reason to try anything else, or is it because their palates just function differently, and even when they enjoy a smooth wine with a clean finish, they compliment it and go back to what they were drinking before?
These are some questions that are very difficult to find real answers to. Probably because people are just so different in taste and culture.
However, we can conclude one thing and that is: There are two categories of people, the ones that prefer harsh and tannic wines, and those who prefer smooth and clean wines.
Uncategorized | Administrator February 6, 2009 | 
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