just brush your teeth and then do a really thorough sparkling water rinse.
Actually, the thing pros use when taste testing is those little communion wafers catholics have at church. Not filling, easy to carry, don't expire fast, no taste.
Actually, the thing pros use when taste testing is those little communion wafers catholics have at church. Not filling, easy to carry, don't expire fast, no taste.
Whole coffee beans work great to clear the nose between tastes too. Don't ground them up or you'll lose the aroma too fast.
Not necessarily particular on the cheese... I try for a medium tonality... I think that a mozzarella or Colby is good... That way you have such a faint taste of cheese and you can drink half a glass of water after.... Then you are freshly hydrated with a clean palette!!! I would think that a wine that was not so full bodied like a sparkiling zinfendel ( or however you spell it), would not hurt a thing!!!You know, I bet I could actually get away with doing that, but I also bet I wouldn't be tasting a whole lot by the end of the day!
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Seriously though, I might have to check the supermarkets here for celery. I already know cheese is hard to find here, but any particular type you would suggest anyway?
Anyone have a special tasting technique you've found useful? Anyone found a good way to clear the palate between flavors? Any warnings about things to avoid?