ISO food & beverage adjectives
How do I expand my beverage vocabulary? I've heard of a bunch of adjectives (besides salty, sweet, bitter & sour) like malty & hoppy, musky, earthy, floral, citrusy, crisp, syrupy, fruity, deep, thin, thick, one-dimensional, acidic, alcoholic, spicy, caramel, toffee, etc etc. What are some others? Maybe this list could include adjectves for stuff like teas, sakes, vinegars & cheeses also, not just wine & beer. Is there a sommelier textbook with stuff like this in it, or is it just experience & a lot of tasting that really expands someone's vocabulary?
The bird could eat its way out of the cage. That was very real to me. As an apprentice, I too felt like a bird in a cage made out of bread. I just fed on my limits. -- Lionel Poilane