Game of Thrones Daily
TVSTRANGERTHINGS
noise dept.
wallacepolsom
No title available
★
hello vonnie
Origami Around
we're not kids anymore.
izzy's playlists!
One Nice Bug Per Day
Jules of Nature
Today's Document
oozey mess
Love Begins
titsay
No title available
Product Placement
YOU ARE THE REASON
official daine visual archive
seen from South Africa
seen from United States
seen from Malaysia
seen from Israel
seen from Russia
seen from Türkiye
seen from United Kingdom
seen from United States
seen from Italy
seen from South Korea
seen from T1
seen from United States
seen from Malaysia
seen from United Kingdom
seen from Argentina
seen from Brazil
seen from Malaysia
seen from India
seen from Spain
seen from Türkiye
@crownbeed
i ALWAYS post the most when I am tired in bed, and putting off sleeping. I am also likely not wearing my glasses.
99% of my original input on this blog is done via sleep deprivation & an idgaf attitude about spelling.
here is a video of my son
You have to listen to the basic melody a while before you start to improvise.
I keep trying to like red wine like a grown-up but like … it’s rotten grapes, guys. You can drink things that don’t taste like rotten grapes. Why
Okay I don’t know when this post is from (I came across it stalking multiple blogs). But in case this might help, here is a brief science/wine lesson.
To start off, some facts:
-White wine is made from sweet pulp inside of the grape (minus the seeds).
-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).
-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.
-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.
-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.
-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.
-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).
Your ability to taste tannins is genetic.
There is a genetic marker determining whether your taste cells are sensitive to tannins.
Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.
I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.
So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol.
More tannin info: -Tannins bind to fat.
-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.
-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.
-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.
-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).
More wine facts: -90% of the “aromas” of wine are marketing BS
-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.
-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).
-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).
tl;dr Whether you can taste tannins is genetic. Exact same wines taste different for different people depending on your genetic makeup. If you’re sensitive to tannins, red wines won’t taste like anything other than bitter alcohol. Genetics/tannins are why people generally have preferences for red or whites.
this is extremely informative and i have learned a thing about myself, which is that i CLEARLY inherited the tannin-tasting genes from my teatotaling mother and not from my dad who subsists entirely on espresso and cabernet sauvignon.
I suddenly understand why my goddad can drink black coffee and those wretched tasting dry wines and think they taste good.
Black tea also has tannins, so if you - like me - need to drink it with cream and don’t brew it nearly as long as tea aficionados say in scandalized tones you ought to, because otherwise it’s too bitter, you uh. might be sensitive to tannins.
I think that dark roast coffee has more tannins than light roast; I know for certain it requires a good deal more cream/milk to balance out the bitter/burnt taste.
>the Canadians are chasing Americans back with hockey sticks bc they are Big Mad
New procedure
FAQ for this post:
The trans guy neck hump, or “dowagers hump” is not exclusive to trans men but it is a result of a specific hunching posture trans guys often use to hide their tits. It’s barely noticeable to the average person so it’s not worth getting insecure about, but there are ways to get rid of it. I got rid of mine with lifting/stretching/being more aware of my posture.
Many have noticed that the medical professional is wearing a San Francisco Giants jersey, this is because it’s legendary baseball player Barry Bonds who holds the record for most home runs in a single career, making him the most qualified man for this maneuver.
hey, tag this with a food people get really upset about you not liking
it’s insane to me that some women think taking their husbands surname is romantic like i’m not changing my name that’s my name it’s literally a crazy concept to me to legally change a name for a man like girl that’s witness protection stuff wdym you’re just changing your name???? one day just like that? all the paperwork and for what?? it’s sooooo stupid as well as regressive. sorry
I sowed some holes in my clothes today, hashtag house wife
Who am I kidding. I am a 28 year old single man. I'm no housewife..
perhaps you will always be a Hoe.
You have became this medieval role, how do you feel about it
you are in the medieval era and you have this role!
How do you feel?
great!! I love this
good!
It's okay
So bad. I hate this
This is similar to my real job!
Results/other
ASSAD ZAMAN as Armand
THE VAMPIRE LESTAT (2026) 3.05 — New York
me when I think I am successfully socializing at the Function
sad how when westerners say "pickle" it's almost always shorthand for "pickled cucumber" which is the most Mediocre and Disappointing of all the bountiful beauteous possibilities of pickled vegetables...
pickled onions. pickled garlic. pickled peppers. pickled okra. pickled daikon. pickled asparagus. pickled beets. pickled ginger. pickled brussel sprouts. pickled mushrooms, pickled eggs, pickled cabbage, pickled corn. pickled watermelon! the opportunities were vast and unceasing!!!!!!
instead they chose a filler vegetable that has all the charisma of a cantaloupe staging a hostile takeover of a fruit salad 😞
for your consideration
reblog and put in the tags what your childhood password that you just stuck with is!
not she berry or he berry but no berry
and that is berry good
I already knew, but it's nice to have a chart.
