Is it normal to be afraid of the dentist?
Or is it just people who gargle with an acid solution... every day?
Since there’s been so much discussion lately around wine and health, I decided to kick off the New Year—and Dry January—with a few posts on the intersection of wine and wellness. As you’ll quickly discover, I’ve historically been more of an avoider when it comes to taking care of myself. But as of 2026, all of that is about to change. (Yes, really.)
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Is it just me, or do dental tools look especially menacing? When they’re laid out neatly on that little tray, doesn’t it feel like you’ve signed up for a voluntary torture session? Haven’t we advanced technologically to a point where scraping plaque off teeth with metal instruments is no longer necessary?
It’s not just the sensation of metal on enamel—it’s the sound. That reverberating scrape that travels straight into your skull, like nails on a chalkboard.
Needless to say, I do not enjoy going to the dentist. I actively avoid it until I absolutely can’t anymore. Then I finally make an appointment, dread the appointment, and procrastinate right up until I’m seated in the chair, gripping my own suction device, staring at the aforementioned arsenal.
My dentist casually mentions that the last time I was in the office was seven years ago. Before that? Nine.
But here’s the problem: when you taste wine professionally, your teeth are repeatedly exposed to an acidic solution with a pH lower than acid rain (between 4.2-4.4). Over time—combined with the natural effects of aging—this takes a very real toll on dental health. This year, I’ve decided to take a slightly more adult approach and develop some long-term habits to protect my teeth.
Below are recommendations from the University of Adelaide Dental School (October 2017). Coincidentally, that was around the last time I saw a dentist.
Night before tasting
- Brush teeth with a readily available fluoride toothpaste (1,000 mg/L fluoride).
- Apply a 1.5 cm strip of GC Tooth Mousse® (casein phosphopeptide–amorphous calcium phosphate) or a high-concentration sodium fluoride toothpaste such as Colgate Neutrafluor 5000 (available through a dentist).
- Leave on for four minutes (alternatively, use a custom dental tray), spit out, and avoid drinking for one hour.
Morning of tasting
- Do not brush teeth before tasting. The natural plaque layer acts as a protective film.
- Apply a 1.5 cm strip of GC Tooth Mousse® with your finger, leave for four minutes, spit out, and do not rinse. I rinse my tongue but not my teeth.
During tasting
- Drink still water to rinse the mouth and dilute acids (sparkling water is acidic).
- Eat cheese to enrich teeth with calcium and phosphate or carrots and crackers to stimulate saliva production. Avoid olives, pickles, and other acidic foods.
After tasting
- Do not brush teeth for at least two hours. Teeth are temporarily demineralized and softer, making enamel more vulnerable.
- Rinse with a 0.2% fluoride mouth rinse for two minutes, then spit out.
- Avoid most commercial mouthwashes—they’re often acidic and can do more harm than good.
- Chew Recaldent (calcium phosphopeptide) or sugar-free gum to stimulate saliva and neutralize acid.
For what it’s worth, I personally use MI Paste (GC Tooth Mousse) once a week before bed, since you’re discouraged from drinking anything for a few hours afterward.
