The good wine

Last Sunday was the day of Epiphany that marks Jesus’ first miracle at the wedding in Cana, turning water into wine.  I don’t understand how anyone can make a Biblical case against alcohol, given that Jesus, who knew no sin, made wine.  And this isn’t just wine for medicinal purposes or because the water wasn’t safe, excuses I’ve heard anti-alcohol Christians make.  (Another ancient religion, Islam forbids wine altogether, so it wasn’t a necessity for life.)  This was specifically alcohol for celebratory reasons.

But what I noticed this time is the distinction made here between “poor wine” and “good wine.”  The text affirms that some wine, as with other human artifacts, is better than others, an affirmation of quality, of aesthetic judgment.  And when Jesus makes wine through a miracle, it is specifically “good wine.”

But these observations just skim the surface of this text. [Read more...]

Bread, wine, and umami

No, this is not another post about the Sacrament.  Flying home on United yesterday, I read an interesting article in the airline magazine on “umami.”  Our tastebuds can perceive five different taste sensations, the combination of which–along with texture and temperature–constitutes all of the different flavors of foods.  The five tastes are  sweet, sour, bitter, salty, and “umami,” a Japanese word that I would translate as “savory.”  It’s that deep savory taste you get from a good steak or a piece of aged cheese.  It’s also found in mushrooms and tomatoes.  For a pure hit, which isn’t all that good-tasting by itself, taste some soy sauce, Worcestershire sauce, or MSG.

The point is that  umami needs to be complemented by other flavors to really taste good.  After making that observation, the article said this:

When combined with the acids or, more specifically, ribonucleotides isonine and guanosine—found in fermented foods, from yeast-based bread to wine—“umami synergism” occurs, flooding the mouth with an amped-up savoriness.

This is why bread and wine make food taste better!

via Hemispheres Inflight Magazine » Flavor of the Month.


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