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re: Proof: All Wine Tastes the Same
Posted on 6/24/13 at 4:05 pm to LSUdm21
Posted on 6/24/13 at 4:05 pm to LSUdm21
quote:
-Article linked to a study of how wine experts can't tell the difference in most wines
-TD wine experts show up and tell you how it's bullshite.
I know, isn't it great?
"yea, those 'experts' might not know what they're tasting, but dammit I DO!"
0
Posted on 6/24/13 at 4:16 pm to TH03
quote:
I bet if I gave you 2 glasses of the same wine and told you they were different, you'd tell me you could taste that they were from different regions.
Only to humor your stupidity!
Posted on 6/24/13 at 4:24 pm to Stadium Rat
Ok I can bite somewhat and believe there are people in this world that can not differentiate as I've witnessed it all to often with the box wine bulk consumers.....however, I have a degree certifying my aptitude from being able to blind taste a product, unbeknownst to quality, price, or region. Through color, aromatics, acid/alcohol levels, tannins, and rim variation/legs in the glass, I should be able to deduce region of the world, grape varietal, type of oak and whether new or used (if any oak). But obviously all wine tastes the same...
On a different note, ones palate of "taste" only applies to the sensory perception on the tongue recognizing sweet, sour, salty, bitter, and umami/savoryness...it's actually ones sense of smell that leads to the "tastes" one experiences. And it's a definite thing that the pH levels and residual sugar or brix at harvest will actually give "taste" on the palate and no two wines should be completely identical on that.
Just my 2¢
On a different note, ones palate of "taste" only applies to the sensory perception on the tongue recognizing sweet, sour, salty, bitter, and umami/savoryness...it's actually ones sense of smell that leads to the "tastes" one experiences. And it's a definite thing that the pH levels and residual sugar or brix at harvest will actually give "taste" on the palate and no two wines should be completely identical on that.
Just my 2¢
Posted on 6/24/13 at 5:28 pm to lilwineman
then I ask you the same thing.
would you be able to give reviews like this?
because it sounds like BS to me
would you be able to give reviews like this?
quote:
It defines its own space. There’s plenty of new oak, but the fruit, acid and tannins stand up to it. This is sharp and tangy; cranberry and raspberry, strawberry and citric acids all playing their part
quote:
Bouquet of medium red fruit, toast, plum and tobacco. Black fruit, spice, pepper and coffee flavors. Smooth finish with easy tannins and a cool streak through it. Not a dense wine, but a flavorful and good one.
quote:
Lush and delicious, this richly fruited wine roars from glass with a serious, yet still sexy plum, chocolate, spice and cedar nose. Plush tannins and an even mouthfeel full cherry, plum and cocoa flavors, and this impressive first release finishes long and dry.
because it sounds like BS to me
Posted on 6/24/13 at 5:30 pm to TH03
quote:
because it sounds like BS to me
Anything with that much description to describe a beverage is definitely BS
Posted on 6/24/13 at 5:41 pm to LSUdm21
quote:
This is a good OT-type thread for the food board.
-Article linked to a study of how wine experts can't tell the difference in most wines
-TD wine experts show up and tell you how it's bullshite.
Good shite.
I definitely thought it had potential when I posted it, but this is great!
Posted on 6/24/13 at 5:43 pm to TH03
Actually that's exactly how I think when it comes to wine: a tasting grid for the court of master sommeliers requires a very in depth flavor profile. However, the average person can not recollect the aromas they've experienced in such a way typically. I meet a lot of people in the industry that are the same way as you, they enjoy it red or white a little this a little that. Do they know that Martha's Vineyard from Heitz cellars is known for their menthol/eucalyptus undertone every vintage? How about the layers of roasted meat and gaminess from a muscular hermitage? The elegant and floral minerality of Margaux vs the fuller aromas of graphite and cedar from paulliac. Or the slight vegetal tinge all Chilean wines will tend to have because of the type of elongated growing season they require to get their grapes ripe even though they are never "fully ripe." These are the things I study and must know. Now it doesn't apply to 99% of the people in the world and its certainly an obsession to the point, but that doesn't mean it's not completely feasible or possible just because its behind your comprehension...aromatics are in the nose of the beholder and I will never tell someone they are wrong in their assessment because of that as someone shouldn't tell me I'm crazy because of the scents of fresh agave and cranberry preserve and black pepper that cross my nose in a fleury from Beaujolais.
Posted on 6/24/13 at 5:45 pm to TH03
quote:
because it sounds like BS to me
Beer Description. I do know people that can pick some of these flavors out. My wife has a palette like that. But after one beer, or wine, your taste buds change. The next one is going to taste different.
quote:
A - gorgeous ruby, copper color. Different hues are picked up when looked at in different lights. Little head and lacing.
S - sweet mother of cherries. Straight up morello cherries all over the hizzy. The usual sour/lambic aromas are present (vinegar, barnyard funk, acidic wine), but it's the cherries that comes through and sets this apart.
quote:
T - boom. Cherries, mang. Tart, puckering vinegary, wine, Pinot, gruner veltliner (comes to mind), oak is there but a little hidden.
M - refreshing, crisp, light champagne-like effervescence. Great lingering finish. For me, not overly sour but perfectly tart.
This post was edited on 6/24/13 at 5:47 pm
Posted on 6/24/13 at 5:51 pm to lilwineman
I like reds...bold, old fashioned reds. And,
I have advanced in my appreciation to the extent that I can discern boxed wine from a bottled wine 100% of the time...every time.
I have advanced in my appreciation to the extent that I can discern boxed wine from a bottled wine 100% of the time...every time.
Posted on 6/24/13 at 5:53 pm to Zappas Stache
I can pick up stuff like grapefruit, lemon, orange, coriander, chocolate, coffee, etc. in beer.
No way I could give the kind of in depth descriptions you see from critics though. My reviews would be something to the extent of "lots of citrusy flavors, nice bitterness, clean finish. I like it. You should drink one."
No way I could give the kind of in depth descriptions you see from critics though. My reviews would be something to the extent of "lots of citrusy flavors, nice bitterness, clean finish. I like it. You should drink one."
Posted on 6/24/13 at 6:01 pm to lilwineman
then were these people in the tastings just idiots or what?
quote:
These judges are not amateurs either. They read like a who's who of the American wine industry from winemakers, sommeliers, critics and buyers to wine consultants and academics
Posted on 6/24/13 at 6:06 pm to TH03
quote:
TH03
god damn dude, did a wine snob bang your wife or something?
You seem really fired up about this subject.
Posted on 6/24/13 at 6:07 pm to TH03
quote:
then were these people in the tastings just idiots or what?
Obviously.
Posted on 6/24/13 at 6:10 pm to notiger1997
just interests me
Posted on 6/24/13 at 6:13 pm to TH03
I'd have to claim so. Sounds like someone trying to rustle up some crap. On the scientific basis of acid, tannin, and sugar level differentiation there is now way two wines are identical unless its the same wine with a different label. Even so, a wine is technically alive and evolves through bottle age and aeration so this wine might not be exactly the same as it was 6 months prior but has distinguishing characteristics that will remind you of it's past.
Posted on 6/24/13 at 6:17 pm to Stadium Rat
Reminds me of the bullshite episode on bottled water.
Penn & Teller opened a fancy gourmet bottled water restaurant and used tap water.
People raved over the various flavors from the different EXPENSIVE items on the menu but in the end, it was all water from an outside tap run through a garden hose.
Penn & Teller opened a fancy gourmet bottled water restaurant and used tap water.
People raved over the various flavors from the different EXPENSIVE items on the menu but in the end, it was all water from an outside tap run through a garden hose.
Posted on 6/24/13 at 6:20 pm to lilwineman
And secondly I've seen some of the judges at a lot of these events. There is a spread of people that do this. News anchors, local celebrities, some industry professionals/peers, and a few people who are truly sommeliers. I judged a couple times and realized my palate couldn't be further from the rest; however, my job is to find the perfect wine for the person requiring my assistance, not tell them which I think is the best of my list. I recommend based on the consumer in the end although my wine list is a representation of myself at the same time. Some restaurants buy upon the whole ratings system, and some buy upon relationships built and wines tasted.
Posted on 6/24/13 at 6:59 pm to lilwineman
Preach, lilwineman!
Posted on 6/24/13 at 7:30 pm to EarthwormJim
quote:
This thread will be like a bat signal for SFP.
Like every other thread on this entire board?
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