Moderators: Jenise, Robin Garr, David M. Bueker
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Ian Sutton wrote:AFAIK it's the length of time a wine's flavour persists in the mouth after swallowing or spitting. IMO it's overly specific and geeky, applying pseudo science to something (wine-tasting) that does not warrant it, nor benefit from it.
Robin Garr wrote:Ian Sutton wrote:AFAIK it's the length of time a wine's flavour persists in the mouth after swallowing or spitting. IMO it's overly specific and geeky, applying pseudo science to something (wine-tasting) that does not warrant it, nor benefit from it.
I agree in principle, but in fairness, it should be noted that Parker didn't invent this concept: Timing the finish is a long-standing principle of French wine-tasting, and there's even a term for it: caudalie, or "tail."
Tim York wrote:I do, however, object to the spurious accuracy of such timings because, inter alia, of the difficulty in deciding where the cut-off comes. What timing would Parker have given to my Palo Cortado? I guess that, within that half hour or so, he would have tasted a dozen or two other wines.
Incidentally I have never seen any finish timings given in French wine criticism.
Cynthia Wenslow
Pizza Princess
5746
Mon Mar 27, 2006 9:32 pm
The Third Coast
Ian Sutton wrote:It's maybe a bit like timing yourself during sex
Robin Garr wrote:caudalie, or "tail."
David M. Bueker
Riesling Guru
34256
Thu Mar 23, 2006 11:52 am
Connecticut
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
David M. Bueker wrote:It's highly unlikely that Parker actually uses a stopwatch. He is more likely (and I have seen him do this in person at a dinner/tasting) giving a rough idea of length of finish just to emphasize how good the wine is.
In other words - you are taking him too literally.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
David M. Bueker wrote:It's highly unlikely that Parker actually uses a stopwatch. He is more likely (and I have seen him do this in person at a dinner/tasting) giving a rough idea of length of finish just to emphasize how good the wine is.
In other words - you are taking him too literally.
Bob Ross wrote:The WLP Lexicon has a good definition: The time that the "finish" or "aftertaste" (see above) persists in the mouth; generally, the greater the length, the better the wine. The French actually quantify it, using the term "Caudalie," with one unit of Caudalie equivalent to one second of length. See also "lingering, long" below.
When I first started drinking wine seriously in 1995 there were a number of books that wrote about the concept, Johnson in particular who expressed the thought the longer the finish, the better the wine -- you got more for your money, provided the wine tasted good if it had a long finish.
David M. Bueker
Riesling Guru
34256
Thu Mar 23, 2006 11:52 am
Connecticut
Hoke wrote:David M. Bueker wrote:It's highly unlikely that Parker actually uses a stopwatch. He is more likely (and I have seen him do this in person at a dinner/tasting) giving a rough idea of length of finish just to emphasize how good the wine is.
In other words - you are taking him too literally.
I dunno, David: how can we be taking the man 'too literally'? He's the one who enshrined the precise finality of assessing wines according to the 100-point scale, so when he writes something like "45 seconds", I assume he meant to be quite precise in his statement. Now, if he had said 'long', 'lingering', 'stretched out', 'persistent', or some such, okay. But "45 seconds"? That tells me either he meant to be precise or he was being a questionable critic.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
I sense some scepticism in this thread about my reported half-hour aromatic after-glow of Palo Cortado. I remain unrepentant. No doubt, the "caudalie" adepts would have some definition of when to stop the stop-watch but the need for this in the presence of a continuing after-glow discredits any quantification for me.
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Hoke wrote:No,, no, Tim. We're just really impressed. That's some serious tail you got there buddy. Most of us are just envious, thassall.
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Ian Sutton wrote:Hoke wrote:No,, no, Tim. We're just really impressed. That's some serious tail you got there buddy. Most of us are just envious, thassall.
We are still on a wine forum aren't we
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