I needed some reading material on a trip recently and purchased a Wine Spectator Magazine. They review hundreds of wines, and for the most part, describe wines well. Yet, I read through the reviews of wines and found some interesting descriptors that don’t describe how the wine could be perceived with regard to taste, smell or mouth-feel. Subjective words like: “Juicy” (aren’t all wines juicy?), “Plump and friendly” (may be a better descriptor for the winemaker than the wine), “Jazzy, great riffs, good beat, but hard to dance to” and “perky”.
Imagine if I described one of our wines as jazzy and friendly – what would that even taste like?
That is why I use only flavors and aromas that are objective. I have noted that our Chardonnay has flavors and aromas of pineapple, pear and vanilla and I believe people who try our Chardonnay would agree. And then I would recommend that you share it with friends who are a little jazzy, perky and if it fits, Falstaff-like plump.
Tell us what you prefer – subjective descriptors that tell a story, like “a jazzy little white with a perky finish that persists” or objective descriptors like “a light bodied white with characters of green mango, lime zest and mouthwatering acidity”?