~Now We Can Fly Even Higher !~

The way most of these are from 2021 and onwards... ewwwwwwww

[PHM comic] Dr Captain Ryland Grace’s Fuzzy Memories…

Sometimes, Grace will do it without thinking. That’s how Kiddo and Buddy got their nicknames. Often, Grace will nickname students after their coloration. Gaia got his nickname because he’s blue and green, and apparently looks a lot like Earth. Violet got hers because she’s purple. (She was initially disappointed since color means nothing to Eridians, but then Friend Grace showed them violet flowers and said that humans often associated purple with wealth and royalty, and she changed her tune.) Most of the time, Grace will give his students what he calls “regular human names” like Abby, Carl, or Martin.

But the most coveted nicknames are ones named after Earthen creatures. When ♩♪♬ 🎵 ♩♪♬ 🎵 first introduced themselves, Friend Grace immediately perked up and shouted “Robin!” After a bit of explaining himself and a few videos of bird calls, Robin was trilling and chirping happily, excited at having a nickname that felt like a 1-to-1 translation of their own.

To start off, some facts:

-White wine is made from sweet pulp inside of the grape (minus the seeds).

-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).

-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.

-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.

-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.

-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.

-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).

Your ability to taste tannins is genetic.

There is a genetic marker determining whether your taste cells are sensitive to tannins.

Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.

I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.

So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol. 

More tannin info: -Tannins bind to fat.

-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.

-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.

-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.

-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).

More wine facts: -90% of the “aromas” of wine are marketing BS

-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.

-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).

-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).