Comments on: Decanting the critic: Tasting with Dr. Jay Miller, the right hand of Robert Parker http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/ wine talk that goes down easy Wed, 19 Jun 2013 04:26:48 +0000 hourly 1 http://wordpress.org/?v= By: Don’t taste with me, Argentina | o e n o L o g i c http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-365027 Don’t taste with me, Argentina | o e n o L o g i c Fri, 09 Dec 2011 00:18:12 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-365027 [...] long-ago story on Tyler Colman’s Dr. Vino blog about tasting Argentinean wines with a critic from The Wine [...]

]]> By: Eric LeVine http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-294365 Eric LeVine Fri, 01 Jan 2010 18:48:03 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-294365 Tyler, thank you for this.

Sorry to dig up such an old report, but I have to say, I am horrified at the tone and sloppiness of the ‘rebuttal’ from the subject of this report. I guess I shouldn’t be given what else we saw throughout 2009.

Keep up the great work on behalf of the consumer.

]]> By: John Woodward MD http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-62514 John Woodward MD Sun, 27 Jan 2008 19:22:10 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-62514 As one who does keep up with taste and smell literature, I must note the literature that demonstrates smell and taste adaptation (‘fatigue’ in one sense) to repeated frequent exposures to similar aromas and flavors also demonstrates that there is a significant mollifying practice effect. That is, the taster who ‘exercises’ his palate on a regular basis has less adaptation to the same olfactants and tastants at one sitting. And, most apropos to Dr Miller’s tasting exercise, mixing up wine styles (that is, not the same olfactants and tastants repeatedly and consecutively) will obviate the palate adaptation that would be seen by serial tasting of the same wine varietal/style.

Though wine tasting dogma suggests that one needs to taste similar varietals, and do so from ‘lighter style to bigger style’, etc, this concept is just that: dogma. Thus, mixing the styles, as Dr Miller did in his tasting should actually reduce palate fatigue, and more importantly, eliminate the palate adaptation effect of serial tasting of the same varietal. It comes as no surprise to me that Parker figured out empirically long ago what tasting physiology and psychophysics is only now beginning to appreciate.

]]> By: Víctor Honoré http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-49817 Víctor Honoré Mon, 24 Dec 2007 04:57:35 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-49817 The wines scores were published 6 months after the tasting (December 22nd).
Miller has never visited Argentina (at least on official wine tasting business) but expects to early next year. In February 2008 the second Park Hyatt-Mendoza MASTER OF FOOD & WINE FAIR, with Am Airlines and Master Card as major sponsors, are inviting 150 journalists and 27 chefs (and incl. Andreas Larsson, winner of the 2007 Sommelier World Championship) from around the globe. Jancis Robinson and Oz Clarke were here last year. Charley Trotter is supposed to cook for sixty at the MFV in the Park Hyatt-Buenos Aires on Feb 13 (Wine Spectator´s Rarities Dinner). Dates are Feb 12-13 in BA Mendoza is 14-17. Some of the attendees include Rudy Maxa-PBS, Anthony Dias Blue-The Tasting Panel, Carol Newman-Gayot, Seth Grahame-Smith-LA Times, Tim Moriarty- Wine Enthusiast, Freelance Ken Sternberg for Wine Spectator and Boston Globe, FL Peter Greenberg for the Today Show, FL Roger Morris for the Robb Report, andrew Dornenburg-The Washington Post. Some of the chefs: Craig James-Quaglino´s, Lon, Toshio Tomita-Nobu, NY, Govind Armstrong-Table 8, LA, Nicolás Le Bec- France. The list of all chefs, dates and agendas, can be found on http://www.MFANDW.com.ar. I mention all of this in the event Jay plans to be down here during that time. Mendoza will be a mob scene during that week

]]> By: Andres Vernengo Caulin http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-17171 Andres Vernengo Caulin Wed, 22 Aug 2007 03:55:20 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-17171 Dr. Vino, Dr. Miller and Dr. Parker,

Can anyone comment on the potential of Tannat wines from Uruguay in the US market?

Dr. Miller I have 2 bottles ready to ship to you but never got a final confirmation on whether Dr. Parker would have the time to taste them or not. Please advice.

Cheers,

AVC

]]> By: Dr. Vino http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-16945 Dr. Vino Mon, 20 Aug 2007 20:44:37 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-16945 The Wine Advocate. Check erobertparker for details.

]]> By: Gabriel Mendoza http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-16865 Gabriel Mendoza Mon, 20 Aug 2007 04:46:00 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-16865 Where and when in late August will the list come out?

Thanks

]]> By: Dr.Debs http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-12636 Dr.Debs Wed, 11 Jul 2007 01:07:45 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-12636 To Dr. Miller:

Pouring through the journals is, as you should well know, not required to keep you up to date on the literature of a field, in or out of your area of specialty. Pouring over the relevant literature IS required if you want to make sweeping generalizations about a field,its worth, and its practical applicability.

Surely your PhD advisor taught you that? I teach it to my PhD students.

As an educator, I cannot predict how and at what moment a student’s knowledge on a given subject will enrich their life or their work. Therefore, I cannot say exactly how knowing about current research on olfaction and gustation would improve your critical skills. Nearly two decades in academia has given me ample anecdotal evidence that critical skills are sharpened in surprisingly circuitous ways. Here’s something else I know for sure: I have never regretted a single moment that I spent on education.

Have a grand time tasting wine–that is clearly what you feel you should be doing–and don’t worry at all about the science of how and why you are tasting what you think you are tasting. I, however, prefer to buy wine on the recommendation of those who don’t dismiss wine science (especially wine science they don’t know). Happily, this includes nearly every wine blogger I have ever encountered, so I have lots of good reviews to keep me busy. They may keep me so busy I’ll forget to renew my Wine Advocate subscription this year!

]]> By: Jay Miller http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-12627 Jay Miller Tue, 10 Jul 2007 23:59:50 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-12627 To Dr. Debs, I can just see myself pouring through the journals after 35 years (in areas that weren’t even my specialty). My time is much better spent tasting wine.Just out of curiosity, though, I’d be interested in how you think I’d be a better wine critic if I kept up on pyschophysics, olfaction, gustation, etc. As it is, I probably know more about those subjects than 99% of those writing about wine. I think you’re just blowing hot air.

]]> By: Dr.Debs http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-11586 Dr.Debs Mon, 02 Jul 2007 15:13:34 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-11586 Science, like all other fields of human and intellectual endeavor, develops over time. In 1972, people believed Isaac Newton was only interested in math and physics. Now we know he was also interested in biblical chronology and alchemy. As a wine blogger, I am extremely interested in the research of Wysocki and other experts, much as I am interested in the science associated with wine closure and the science related to organic viticulture. It’s unfortunate that anyone tasting wine on Mr. Miller’s level is willing to “have no idea what current research has to say regarding olfaction and gustation.” As an academic, it is wise to take any findings with a grain of salt; it is not wise to ignore current findings. I will be taking Mr. Miller’s conclusions about wine with more than a grain of salt in future, given his comments here.

]]> By: Jay Miller http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-11325 Jay Miller Sat, 30 Jun 2007 18:19:10 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-11325 “Sensation and Perception” and “Psychophysics” were part of my academic studies way back when (I got my my doctorate in 1972 and took that class (or classes) in the late ’60s. While I have no idea what current research has to say regarding olfaction and gustation, I learned enough in academia to take findings in this field with a grain of salt. There can be significant differences between theory and practice. There are still, I’m sure, issues involved in presenting stimuli in a consistent way and in the need to use trained observers (and the biases that go into that). Don’t get me wrong, they’re valid fields of study, but in terms of practical application, forget about it.

]]> By: Dr. Vino http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-11187 Dr. Vino Thu, 28 Jun 2007 19:23:39 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-11187 Hi again Jay,

Thanks for the compliment! Please feel welcome to stop by again.

As you comment that the organizer was a “PR flak,” I hasten to underscore that was your term not mine–I called a her a PR woman and a PR agent two terms that are neither disrespectful nor factually inaccurate.

The quantity of wines that you are able to taste is, indeed, prodigious. Did you follow the interesting series of articles on Slate.com about the science of taste? The author reports on his discussions with Dr. Charles Wysocki, an expert on olfaction at the Monell Chemical Senses Center in Philadelphia.

“He said it’s impossible to taste dozens of wines in rapid succession and not suffer olfactory fatigue and that anyone who claims otherwise is claiming to “defy biology,” as he put it. Although a critic might think that his sense of smell is still acute after sampling 40 Cabernets, his impressions at that point are being formed less by the nose than by past experience, visual cues (such as the color of the wines), and perhaps also tactile sensations.”

Anyway, it is an interesting subject.

I hope to taste with you again in the future–and I’ll be sure to chat with you more!

Cheers,

Tyler

]]> By: Jay Miller http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-11116 Jay Miller Wed, 27 Jun 2007 20:02:59 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-11116 I’m surprised that an academic would generalize from a single encounter. This tasting was just one aspect of my Argentina review which will ultimately involve a trip to Mendoza to taste at wineries.

Regarding discussion of the wines, Dr Vino failed to ask me any questions. I’m never shy about offering my opinions. I might even have told my score for any given wine.

Regarding the presentation of the wines, Nora Favelukas (who is not a PR flack – that is totally disrespectful), I allowed her to do it her way if for no other reason than she had made a huge effort to pull together a comprehensive tasting (we tasted for 3 days). Furthermore, I’ve been doing this long enough that tasting as we did is not a problem. There were plenty of palate cleansers on hand.

The palate fatigue argument, frankly, is total hogwash. The principal difficulty for amateurs is maintaining concentration, mental fatigue, not physical fatigue. Someone mentioned doing no more than 12 wines; that’s 30 minutes work. You taste, you spit, you write a note, taste again, spit, add (or not to your note) and on to the next wine. When you’ve had practice doing this, it’s simply not difficult.

Anyway, I like this site. I’ll try to get back more often.

]]> By: bob rohden http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-10131 bob rohden Sun, 17 Jun 2007 19:05:42 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-10131 The worst part, of course, is the quantity. How to fairly elaborate (not to mention a point ranking!) on any one wine when you are hit with so much, + some flack hitting hot buttons and asking for initial responses.

The back and forth – red/white/rosé – route is actually when you are doing so many at once. I think palate fatigue comes most quickly from 50-60 syrahs or chards or cabs at a time.

bobz

]]> By: Dr. Vino http://www.drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-8750 Dr. Vino Thu, 31 May 2007 02:50:44 +0000 http://drvino.com/2007/05/21/decanting-the-critic-tasting-with-dr-jay-miller-the-right-hand-of-robert-parker/#comment-8750 Welcome, Steve!

I had seen photos of Parker tasting not blind in Elin McCoy’s Emperor of Wine. I suppose it’s not the biggest deal esp for him since he doesn’t take ads from producers. It was really the ping-ponging of styles that did me in. And, of course, the sheer quantity.

Twelve sounds like a good number even if I find that I can do more than that. John and Dottie of the WSJ have a good thing going with their eight wines a day, tasted with food.

Cheers,

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