But are they describing the flavor?
Relative to the ongoing discussion about the need for better vocabulary when tasting beer, an amusing comment from a wine blog. In this case, Mark Fisher asked, “What do you think the best Wine 101 class would include?”
The first reply was this:
I’d like to know if wine critics can really taste “a hint of raspberry dipped in chocolate and wiped away with old socks.†I think a wine should be judged on smoothness and depth. Cheaper wines can be smooth but better wines also have depth. I think wine reviewers make up all the descriptive language because they’ve got to fill the space with something.
Could it really be that simple?
Posted: May 12th, 2006 under Drinking notes.
