The other day, I was chatting to a couple who import food products from Lebanon and they remarked that a lot of people found their pomegranate molasses too tart. But in fact, theirs is a more authentic product than many we get in the UK, made for Lebanese tastes rather than British ones, and designed to give dishes, especially meat-based ones, a lift. I liked it a lot, but it underlined how much people’s palates vary. I generally like drinks that are high in acidity, say, but if you’ve got a sweeter tooth, you may not. And there’s nothing wrong with that. You’d never condemn anyone for liking cake more than cheese, after all.
That Lebanese example also suggests that it may also be a question of where you come from and what you’re used to. Italian wines, for instance, are not notably fruity and, in the case of reds such as the chianti and the albarossa in today’s pick, quite high in acidity, which works especially well with Italian food.
