The place for all things wine, focused on serious wine discussions.
no avatar
User

TomHill

Rank

Here From the Very Start

Posts

3345

Joined

Wed Mar 29, 2006 1:01 pm

NYTimes: Asimov on WineWords

by TomHill » Wed Jan 16, 2013 12:33 pm

Asimov's Pour in today's NYTimes speaks to the wine words:
NYTimes:Asimov/WineWords

of bitter/cold/dark/green/oak in an interesting, if a bit unfocused, column.
To me, "green" is a descriptor I use for wines made from underripe grapes that would probably have made a better wine if harvested a bit later. To my taste, it has a negative connotation in all cases I can think of. I've never found it to be a positive descriptor.
Tom
User avatar
User

Bob Parsons Alberta

Rank

aka Doris

Posts

9629

Joined

Tue Mar 21, 2006 4:09 pm

Re: NYTimes: Asimov on WineWords

by Bob Parsons Alberta » Wed Jan 16, 2013 1:56 pm

Not a bad article but pretty simple really. Most points would be useful if one is dealing with a wine buyer who needs guidance.
no avatar
User

Rahsaan

Rank

Wild and Crazy Guy

Posts

6993

Joined

Tue Mar 28, 2006 9:20 pm

Location

Chapel Hill, NC

Re: NYTimes: Asimov on WineWords

by Rahsaan » Wed Jan 16, 2013 3:40 pm

TomHill wrote:To me, "green" is a descriptor I use for wines made from underripe grapes that would probably have made a better wine if harvested a bit later. To my taste, it has a negative connotation in all cases I can think of. I've never found it to be a positive descriptor.
Tom


Vinho Verde?
no avatar
User

Rahsaan

Rank

Wild and Crazy Guy

Posts

6993

Joined

Tue Mar 28, 2006 9:20 pm

Location

Chapel Hill, NC

Re: NYTimes: Asimov on WineWords

by Rahsaan » Wed Jan 16, 2013 3:41 pm

And various 'green/herbal/vegetal' flavors can be attractive in all kinds of wines, from white Burgundy to cabernet-based wines. The mere presence of these flavors is not a problem for me. Rather, it depends on the overall wine package.
User avatar
User

Dale Williams

Rank

Compassionate Connoisseur

Posts

7986

Joined

Tue Mar 21, 2006 5:32 pm

Location

Dobbs Ferry, NY (NYC metro)

Re: NYTimes: Asimov on WineWords

by Dale Williams » Wed Jan 16, 2013 3:45 pm

Green can be positive for me - frequently in Pichon Lalande or Sociando, various Loires, even white Burgundy (that Ramonet mint!).

Who is online

Users browsing this forum: Bing [Bot], Yahoo [Bot] and 2 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign