If you may or may not remember my wine passion lies most heavily, if not exclusively in the chalky limestone cellars of La champagne so forgive me if I sometimes come off as one-track minded in almost all my posts or comments
. It is what I know the most about, have tasted the most and enjoy learning the most about. However, I generally enjoy any wine related topic and also enjoy some thick red wines provided they have super HEAVY/chalky tannins. The more, the better. I have a handful of Petite Sirah's in my cellar that I find usually fits my tastes - at least the better ones do. I'll sacrifice some balance and or lack of complexity/interest if the texture is super firm and chalky. I'm definitely a "texture is everything" kinda guy. In fact, the more I taste wines the more I realize that I place texture first and foremost when deciding what I think about most any wine. Perhaps this is because I dont claim to have any out of this world power when it comes to discerning a 1001 different aromatic qualities etc but texture always lets me know if its my kind of wine or not. It's much more revealing (to me anyways). You can feel it. It envelopes your whole mouth and is much more "sensual" a quality! Just like chocolate. I'm sure it's interesting to try to uncover a wealth of different aromas in a chocolate (and probably even a clue to its quality) but I would still just rather feel it by tasting and chewing. Anyways, hope all is well with everyone and I look forward to popping in a bit more regularly again...
Yours Truly,
Jeff
