When I first started drinking wine, I had a hard time describing it, and in some cases still do. I am pretty sure way back then I did not do a good job. When one of my wine friends asked if I could taste the red raspberries in the wine, I am pretty sure the answer was “heck no.” Twenty-five years later I am much better at it — although I still have plenty of room to advance myself…
acidity, aroma, balanced, body, dry, finish, fruit forward, legs, mouthfeel, nose, sweet, tannic, tears, texture, wine descriptors, wine terms
Often at wine events, or in general conversation, I am asked to explain the characteristics of wines. I find this a little maddening at times, as there are so many terms to choose from and I will be the first to admit I do not know a third of them…
acidity, aroma, balance, body, finish, midpalate, nose, robust, tannins, wine lingo, wine terms
When I blend our wines, there are two very important factors I strive to achieve. First, I want to create a wine with a good, if not excellent, nose. The wine needs to have enticing aromas as that is the first stage of the sensory assessment of any wine. The wine’s aromas play an important role in how much we will like the wine…
aroma, finish, length, wine tasting
When I was a kid, I would go into a McDonald’s restaurant and smell the aroma of French fries and I would immediately want some. Maybe it is still that way today. I doubt it, as the restaurants are so much larger now than when I was going to them as a kid. I find that a wine’s aroma, or nose, has the same effect on me as the smell of the French fries did…I want to drink some wine…
aroma, bouquet, nose, scents, smell, swirling