I have an old wine book, recommended to me by a reader – it’s Ian Maxwell Campbell’s Wayward Tendrils of the Vine, published in 1947. It’s delightfully old fashioned, but quite an absorbing read (though far from the literary highs of Saintsbury’s classic Notes on a Cellar Book.) Here’s a quick snippet:
A taste for Claret is an acquired one. French children inherit it because, from early childhood, claret, with water added, is their daily beverage. Those of us who are not French generally have to go through an experimental period of fluctuating opinion. There is no need for me to say that this trial of the palate, and the more sensitive the palate the keener the trial, is applicable to many other good things besides claret. Oysters, caviare, marmalade, sweetbreads, beer, cheese and boiled eggs (but I think I was unlucky with these last when young) were among the articles of diet I once abhorred and had to learn to like. I succeeded!