crunchy fruits?

I don’t get this descriptor. Any have any idea?

Fresh, dense but bright with acid fruit. I usually think of it as red fruit not black. Not tinged at all with dried flower, fruit etc.

Crunchy fruit is ripe, but crisp and still has balancing acidity (bing cherry, cranberry, etc) This is as opposed to softer fruits, which tend to be darker (plums, figs, and so on) or fruit that overripe. Best real-world fruit example I can think of is probably the table grape (imagine that). I love crisp grapes…those that still have bright, tangy flavor and tight skins. Can’t stand the ones that have started to get a little soft and taste overripe, dull and unappetizing.

To me, always young, very tannic (mouth drying/puckering) red fruits like raspberry.

Thanks everyone. That helps.

On the subject of descriptors…
Meadows likes to use ‘animale’ often. What does this mean? It reads like a nice way to say ‘bretty’ without aggravating the producer, but I’m worried perhaps I’ve injustly avoided certain wines.

I don’t think brett, rather more a meaty quality is whaty I assumed.

Crunchy for me is a function of acidity, especially when it dominates the finish.

Something like this. Young wines tend to show what I think of as crunchy acidity. It is almost a sensation. Crunchy fruits would be when that sensation is tied into the fruit, general lighter bodied and colored versus darker, heavier and tannic.

Young Barthod would be my “here try this” example.

Exactly, for me it is very textural versus flavor, although it does seem to come out in structured, red fruited wine.

Your name is “Berry” and you don’t know? [snort.gif]

Think of red fruits that are just under ripe, with all their wonderful snap and tart crunchiness…raspberries, strawberries, cranberries and whilst not a berry I’d throw pomegranate in there too.

I believe that pomegranates are in fact “berries”. As far as “crunchy fruit”, walnuts are a good example. Those are crunchy even when ripe. Under-ripe fruit is also crunchy - think of immature tomatoes or strawberries or other fruit that’s green and unripe. When used in wine writing, I always assume the writers are trying to convey something other than the fact that the wine has the acidity of under-ripe fruit, but they don’t know how, so they use that description which to me is just bad writing.

Is your greatest gift in life your ability to insult people? Awesome super-power!

Do trolls eat crunchy fruits?

I think he would understand more clearly if women were used to describe the sensation. Maybe something like a Nicole Kidman character Greg?

I is sorry, butt I do bad writing then becuz I use bad discrep . . . descypt . . . disskrip . . . er, words like “crunchy red fruit.” I geuss I is stoopid becuz I not no how to use bettter words.

But frankly, I just think it’s a good descriptor, and I sure know what I mean when I use it, bad writing be damned!

Indeed we all know what it means…

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