NYTimes: Asimov on WineWords

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NYTimes: Asimov on WineWords

Postby 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.
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Re: NYTimes: Asimov on WineWords

Postby 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.
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Re: NYTimes: Asimov on WineWords

Postby 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?
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Re: NYTimes: Asimov on WineWords

Postby 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.
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Re: NYTimes: Asimov on WineWords

Postby 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!).
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