This post doesn’t really have anything to do with wine (directly), but it has a lot to do with taste in general, and specifically, the way your palette receives sour flavours. I just read this article in the New York Times about a crazy little fruit called Synsepalum dulcificum, or Miracle Fruit.
A Tiny Fruit that Tricks the Tongue (New York Times)
Wow! I wonder what it would do to a nice bottle of Pinot? And of course, hats off to the Japanese, for coming up with a freeze dried version.
UPDATE: I just discovered – you can buy Miracle Fruit plants in Australia from Daley’s Nursery on the North Coast.
M@
You can also have it delivered to Australia as the plants can take years to produce fruit.