The yellow onions were bitter, the white onions were mild and the red onions were watery, according to student Kenny Holmes. Our professor calls it flavor profiling. Flavor is everything to us . . . To pick up the flavors will take some time. To help people grasp more elusive tasting terms, Lindblom typically conducts a tea tasting in conjunction with her grocery tasting.
Astringency is a tough one, and, of course, viscosity and the thickness.
So using these terms helps them have a definitive lexicon when they describe wine. In addition to teaching this lexicon, Lindblom seems determined to teach people to keep wine in perspective. There's no right way to drink tea and no right way to drink wine.