by Jeff Miller of Artisan Family of Wines (Seven Artisans, Sly Dog Cellars, Red Côte Rosé)
Every Wednesday I post my recommendations of the best of last week’s postings concerning wine, whether blogs or news. I list them in the order I read them, so you shouldn’t infer anything about the order in which I list these posts.
Not much this week.
Don’t know what black currant is?
Wine Sooth
http://www.redwinebuzz.com/winesooth/2010/02/16/dont-know-what-black-currant-is/#more-4589
Wine reviews revel in descriptors, with all kinds of berries, spices, and some pretty weird scents thrown in for good measure. Is there an objective basis for assigning different descriptors to different wines? The Wine Sooth thinks so, and starts with black currant. I agree that it is possible to train people to some extent to identify specific flavors in wine. But I’ll add that I think it’s very difficult to do, and, because of our different palates, possible to obtain agreement only so far. But the article is a good stab at trying to accomplish what is possible.
For keeping up to date with what’s going on the in wine world, the best all around source is http://winebusiness.com.
Here’s an actual tasting note from a recent wine publication…
Gorgeous mint and warm coffee aromas give way to a plush, stylish core of black currant, melted fig and açaí berry flavors. Roasted vanilla, loam and black tea notes weave through the finish. Seamless, complex and long.
Acai fruit used for centuries by indigenous peoples of Brazil, the Amazon region because of the amazing benefits of it as “super food” containing unusual quantities of specific nutrients.