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NYTimes: Asimov on WineWords

PostPosted: Wed Jan 16, 2013 11:33 am
by TomHill
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

Re: NYTimes: Asimov on WineWords

PostPosted: Wed Jan 16, 2013 12:56 pm
by Bob Parsons Alberta
Not a bad article but pretty simple really. Most points would be useful if one is dealing with a wine buyer who needs guidance.

Re: NYTimes: Asimov on WineWords

PostPosted: Wed Jan 16, 2013 2:40 pm
by Rahsaan
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?

Re: NYTimes: Asimov on WineWords

PostPosted: Wed Jan 16, 2013 2:41 pm
by Rahsaan
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.

Re: NYTimes: Asimov on WineWords

PostPosted: Wed Jan 16, 2013 2:45 pm
by Dale Williams
Green can be positive for me - frequently in Pichon Lalande or Sociando, various Loires, even white Burgundy (that Ramonet mint!).