I watched Tim Hanni discuss the concept of Flavour Balancing on a local TV progran Called The New World Wine Tour back in 1998 for the first time. Seeing his demonstrations and the facts that he used to back up what he said gave me a gut feel of someone who is proclaiming that the world is round in an environment where a flat earth is the established norm.
He broke wine and food matching down to a simple core truth, sweet foods make a wine taste stronger and sour foods make a wine taste milder. It was so impressive, I added Umami and salt to the mix and adopted it as the creed to follow. This concept has always been the foundation from which I have written and will continue to in the future.
In Canada there was some acknowledgement that there was something to this, specifically from Tony Aspler in an article he wrote when Tim Hanni cooked dinner for him (click the title of this entry if you want to read it)
After actually getting to speak to Tim a long time ago I mentioned how I heard that protein can beat back bitterness. He very quickly stated out that this was not the case. I found out for myself when trying a barbecued steak with a tannic Cabernet Sauvignon without salt. I also found that sweeter wine was a match with unsalted steak.
His research and development of the SQ (sensitivity quotient) over the last few years has completed the circle in my view and now opens many doors for producers consumers and media to talk about wine in ways that allows everyone in the taste spectrum to participate from "their point of view" in the discussion. The announcement that Food Balancing will be taught as part of the curriculum for the Advanced Certificate of WSET is a coming of age for these concepts and a great feather in Tim's cap.
If you want to read more go to the link to Tim's blog, Swami of Umami on the other side of this entry.
Wine Dining is proud to have played a small supportive role in helping this to come about.
If you want to read more go to the link to Tim's blog, Swami of Umami on the other side of this entry.
