Living the Sensory Life - Sipster Training I believe that we, as human individuals, have different levels of sensitivity when it comes to sensory experiences. We all experience things differently. I think that is a fundamental flaw in the way that we traditionally communicate about wine. Bland tasting notes and random point scores assume that we all have that same sensitivity, tasting experience, and intentions for enjoying wine. It reminds of that ''deep'' question that teenagers often have in high school, "Is the colour blue that I see the same colour blue that you see?" If one person is slightly colour blind, then clearly the answer is no. Instead of visual colour, think about any of the other things that we can sense as humans: pitch, texture, flavour, or scent. Do we all have the same sensitivities to these things? Do we all have the same ability to use the information that we get from these senses? Do we all care about them in the same measure? Some people are more ticklish than others. Elite athletes are able to respond to physical sensations on a much high level, and can use that information differently than people who are not as well-trained.

Perhaps those elite athletes are living in bodies that have higher sensitivities to those elements necessary for their sport. Think of the incredible visual acuity combined with reactions and motor skills needed to be a professional baseball player. If beauty is in the eye of the beholder, then surely beauty must be sensed I different measures by different people. We all think that different things are beautiful and potentially for very different reasons. Beauty is just a sensory element that we find pleasing. A person might see someone with their eyes who looks beautiful to them because that person might value visual things more. A person might taste a salad that tastes fantastic to them because it has the right balance of textures that matches their sensitivities to the chemistry in the salad. Someone might hear music that sounds beautiful (or inspiring or relaxing) and respond that way because sound is important to them.

I think that the differences in these sensitivities are what makes each of us unique individuals. The way that we receive and appreciate art varies by person. I would define art as anything created by a person with intent to express an idea using one or more senses. We can all attend the same concert and have a great time but get slightly different experience out of the same experience. Hearing the same music in the same venue at the same time, but with a slightly different perspective (literally a different chair in the theatre or next to you in the front row of an arena) and different sensitivities to the stimulus (the music, the lights, the smells in the room, the proximity of whoever is next to you, whether or not they are singing along with the music, etc) will probably lead to a variation on the same experience. Some people might be really bothered by the flashing lights while others won''t care quite as much. Each has their own unique sensitivities. So if we are all unique, how can we expect everyone to learn about something as complex as wine consistently? I believe that to be one of the biggest problems in non-Old World (aka non-European) countries.

Not only are consumers coming from a diversity of backgrounds and cultures, but the producers are also similarly all over the map (literally and metaphorically). Producers in BC are trying to balance what they like in wine, what they want to produce, and what they are able to produce. Consumers are trying to understand the myriad of grapes, flavours, and textures that wineries are not offering. No wonder everyone is confused. Learning what we like is relatively simple but shockingly, is not something that are taught as kids. We are taught that we have to eat vegetables that we don''t like. We are taught that our preferences don''t matter. We have to eat so we can have energy and be healthy.

Parenting styles might vary but typically, the parents create the food for the family to enjoy. It''s the parents'' tastes (based on culture and their preferences) that dictate what the kids will eat. Preferences be damned. It is only later, as teenagers, that we realize that we can act on our preferences for the first time. Suddenly making choices can be overwhelming. Wine is unique among food items in that there is so much choice available to us. The variations in styles and flavours is huge. Imagine a grocery store stocking 80-100 different boxes of crackers from various producers and in various styles.

The average cracker section of a grocery store might have 10. Maybe 15. Even a small liquor store will probably have more different bottles of wine than that. The choice is daunting. How can a novice sipster possibly learn all of those styles? This is where we can all benefit from a little bit of training. Working out and being fit (or at least, appearing to do or be either of them) is huge on social media. Sipster training is a kind of ''bu camp'' for your taste buds. A pep talk for your palate.

A strength test for your sniffer. We can train our senses of smell and taste daily with the things that we eat and drink. However, instead of eating the same things every day and not paying much attention to it, why not take multiple versions out of context and see what we can sense? Take things out of their context to evaluate them in a focused way. Don''t try them on their own but rather, to compare them side by side. Focus on what makes each variation unique and note the differences between them. One might be more fruity. Another more sweet, or salty, or savory. One might have a firmer texture.

Maybe it is more crispy. Paying attention to the elements that make each one stand out from the others by sensing how different they are can be an amazingly fun experience and will whip your palate into shape. The key to knowing how to taste wine like a Sipster is not to study wine, it is to study yourself. Learn what you like, not what everyone else likes.