My wife & I dined at a hot, newer restaurant recently. The rosé Cheryle ordered by the glass was from a rather obscure appellation & a hip producer. While it was tasty, we both found it somewhat bitter & inadvertantly clashed with the foods we were eating, which is at least partly why I believe she only had the one glass. It was not something we discussed or thought much about while dining, but it was something I certainly thought about later.
The question I then asked–is bitterness now IN?
It seems we encounter wines by the glass at restaurants more & more which have a bitter finish. In addition, many of the cocktails we taste also have a bitter edge, especially those made from whiskies. The same can be said about many of the hotshot craft beers we taste, especially in the IPA & Double IPA categories.
So in addition to climbing alcohol levels more frequently found in wines today, one can also add the increase & seeming acceptance of bitterness levels.
Furthermore, I am also quite amazed to see how many people don’t seem to notice or mind how the higher alcohol & bitterness really affects pairing with foods.
Yes, tastes have certainly changed.