How to Taste Anything from a Sommelier's Perspective

Soylent Scoop

A fascinating tasting took place on the New York Times. (watch the video)

Soylent, a new food replacement, was tasted by a sommelier, a gastroenterologist, a personal trainer and a New Times dining reporter. All have sensible reactions but watch sommelier Michael Madrigale for a great example of how to taste. 

At the start he's the most non-judgemental and analytical of the tasters.  He's actually giving it a fair chance.  But his assessment is the most brutally honest and the one to cheer for: "If this was the only thing left on earth to eat - why bother?"  Go Madrigale

Michael Madrigale



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