I store a tiny amount of American wine in the Napa Valley. Fortunately, my bottles were not affected by the latest earthquake. Some wineries were not so lucky. Let us just hope that "the big one" is not coming.
Every now and then I do a theoretical piece, and I have had positive feedback on these. So here is another one. Texture or mouthfeel, as I often call it, is probably the most important aspect of a wine to me. There are typical shapes for the most important red wine varieties, as shown in the (poorly drawn) graphic below.
Good Pinot Noir has an expanding finish (the Burgundian fan). The shaded area shows possible shortcomings. Cabernet Sauvignon is very structured, some would say angular, from beginning to end. It sometimes lacks on the mid-palate. Shiraz (and Merlot, for that matter) is more rounded and fleshy. Poorer wines have a thin finish.
I hope this works for you.
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