Lately I have been thinking a lot about what descriptors I like in wines. The bad news is that I still don't know all the descriptors that make me like wines, but I do know certain notes that professional critics mention that I know will make me near-certain to hate a wine. Here are just some of these descriptors from Robert Parker's playbook:
- roasted espresso beans
- vanilla
- glycerin
- blueberry
- incense
- creosote
- scorched earth
- charcoal
- low acidity
- heady alcohol
- spring flowers
If I read these or a combination of them, I can effectively assume that buying the wine would be waste of money.
What are your hot-button descriptors?
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