Thankfully, the Pew Research Center has more important things to do than to figure out what the public thinks about wine writers. I fear that if they undertook the task, they would find that many people view wine writing with some degree of scorn. And some of it would be
The nose is a treat in itself, aromas of fresh-ground medium-roast coffee and black cherries, tinted around the edges with fresh sage. The same coffee-cherry theme shows on the attack, the initial taste, adding hints of cola, milk chocolate and licorice on the mid-palate. Tannins are mild and silky, with
That lovely cigar box and cedar nose so typical of many Spanish reds is immediately forthcoming on the nose, along with some herbal elements. Black cherry fruit is forward, and the wine is a bit clumsy in that regard. Tannins are still sharp, giving a somewhat dusty finish, but still
Caution: this article may ruin your wine-tasting plans for Mother’s Day. The renowned wine scientist, writer, and taster Emile Peynaud remarks, towards the end of his book on The Taste of Wine, that “thanks to the astonishing diversity of wine styles, one can always be sure of finding one (or
Apples, fig, and a touch of toast show on the nose. On the palate, pears and figs lead on the attack. Moderate oak use (36% new French) adds depth and a deft touch of vanilla without overpowering fruit. Apples join on the mid-palate. There is a lingering smoke over apple
A very moderately priced Bordeaux, particularly for one from the “Vintage of the Century.” It is also still rather young, evidenced by how much better it showed on the second night. The nose shows blackcurrant, cedar, and tobacco leaf. The taste on the palate is far richer than the aromas
Color is starting to add some orange-hued brick around the edges. The first whiff on the nose makes it clear that this is more Rhone than Outback, showing blackberries, black olives, and very rare beef. Blackberries and olives show, too, on the palate, with tar, white pepper and a tiny
One very interesting aspect of the wine tasting profession is the notion of a regional palate. The difference is clear to those who judge at competitions that use tasters from all over the world, or even just from different parts of North America, from east to west coast. There is