Muristek
With Covid, there’s a chance your tastebuds might be temporarily trampled. ‘Luckily’, our resident drinks expert now has first-hand knowledge on what you might still be able to enjoy
Having survived a couple of years without catching Covid, I had smugly concluded I must be immune until I finally succumbed. To start with it wasn’t too bad – no worse than a heavy cold – when I suddenly realised it was affecting my tastebuds. White wines were just about OK – as with food, fresh citrussy flavours poked through – but reds, especially oak-aged reds, tasted oddly tarry or bitter. And more subtle ones like Italian reds just didn’t seem to register at all.
With any luck you’ll still be able to pick up basic tastes even if you can’t detect complex flavours. Sourness is the way to go if your tastebuds are compromised – so many drinks have a sour or a sharp element. Think a margarita, a mojito or a whisky sour (though a peaty element might be problematic) and the myriad different gin cocktails that include citrus: the White Lady, Tom Collins and Gimlet to name three. Sour beer should work too as I’m finding hoppy IPAs taste particularly bitter at the moment.
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