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Ben Little's avatar

Top drawer insight, as always! The traps are now well and truly set :)

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Damien Casten's avatar

I am, like you susceptible to mouse. I am just back from a trip to Europe and gained a few personal insights / new questions. My colleague, (whose knowledge exceeds my own) looked to me if he thought he noticed something, FWIW. Two things :

The accumulation of acid over the course of the tasting seemed to trigger heightened sensitivity. A few times, I rinsed with water after a string of wines that had coated my mouth and the mouse disappeared. I think this ties to the pH in one's mouth at the moment of tasting. And 2, I've had very few cavities, which I think is related in part to chemistry and pH in my mouth in general. This is speculation, but lower pH = more degradation of enamel = more potential cavities. This is a personal observation only, but one I'll watch for in conversations.

Finally, speaking as an importer the idea that "we can wait for a few months for mouse to resolve" is terribly problematic. I've had more than one estate lose steam in the market because customers and my sales team jump on new arrivals only to be disappointed. Good luck rebuilding momentum in a crowded market when a wine from a producer is off. The reality is that this can kill a producer's chances of succeeding. Opening a delicious, resolved version of the wine 6 months later is rarely enough to turn the tide.

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