At 19 years old, I’d never tasted wine before and growing up Southern Baptist it was probably the furthest from my mind. But it seemed to make sense to me, the day I stood in the listening room (the high end listening room) of Maguire High Fidelity with my tee totaling father. Eileen Maguire was explaining how senses did develop, and how even if you didn’t hear the subtleties that a Linn Sondek would present right now, that didn’t mean you wouldn’t hear them later.


“And,” she continued, “your other senses heighten as well. Many of my customers also enjoy wine tasting, others collect art. The more you use your senses, the sharper they become.”


Not only has this proven true, I was reminded of it when I first started attending sommelier classes some twenty years later. Mine is not a naturally sharp palate, so I really had to work at it but everyone did. Learning to write tasting notes helped me zero in on flavor and aromatics. But going over those notes and studying for class late at night, I started noticing new details in my records. Hmmmm… were the two disciplines feeding off each other?


Or maybe I was just up too late.