Open your mind and throw out everything you think you know about pairing food and wine! Asparagus with a big cab? Go for it. Oysters with only white wine? No way! Rethinking what we’re trained to believe is part of the fun philosophy of Tim Hanni, an internationally renowned ‘flavor maven.’ Tim is also a professionally-trained chef, and one of the first two resident Americans to successfully complete the examination and earn the title of Master of Wine!
In Tim’s new book, Why You Like The Wines You Like, he talks about an individual’s vinotype. This is the combination of sensory sensitivity, values and aspirations that contribute to a person’s unique and personal wine preferences. In short, it’s why you like what you like, and is influenced almost entirely by our genetics, and environmental adaptations. Consider it your taste preference DNA. Now…forget about it! Watch the video to see how Tim made a believer out of me.