Certain parties who have recently married have put Anuva Wines to good use. At a recent small wedding where about 55 people were in attendance, about 51 bottles of wine, all provided by us were consumed (this is in addition to the 48 liters of beer and 5 liters of Fernet Branca–the Italian digestif that in Argentina is mixed with Coke).
Clearly, this type of consumption can lead to all types of behavior namely yelling, removal of clothing to music, removal of clothing without music, jumping into swimming pools, and the like.
This got me thinking about the relationship between the amount of alcohol consumed and flavor/quality perception. As we know, wine professionals spit most of their wine while tasting. But of course we want to actually drink the wine from time to time as well. So where does the perception or importance of flavor actually disappear or become unimportant?
In my estimation the flavor, quality and characteristics of wine can remain important throughout a longer dinner of several courses especially if the wine is specifically paired with different foods and those foods and wines keep changing. I think that the palate, for most people, get’s quite innundated after about 2-3 glasses of the same wine with the same food, and the nuances of flavor and quality fade and the palate fatigues and the brain intoxicates. But if able to serve small quantities of wine with small quantities of food repeatedly, this newness and freshness will keep the palate sensitive and slow down the intoxication process. Of course, if this is what you want 
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