I can guess the nationality of the writer, and he/she is not Greek. (And far too erudite to be American.)
I had to chuckle at “al dente fruit.” I guess that’s a way of avoiding saying “chewy” twice.
2022 Chateau Pichon Comtesse Lalande Reserve Pauillac
“The al dente fruit is so attractive with blackcurrants, dark plums and orange peel. The palate is medium- to full-bodied with tannins that start slowly, building at the end to a crescendo of intensity and power. It’s muscular and chewy but not overdone. A great second wine of Pichon Lalande. Needs time to soften and come together. Best after 2029.” - James Suckling, 95 points
2 Likes
Al dente being an attempt at a stylish way of saying crisp is more likely.
I was going to say heavy water as we’re talking drinks, tho I guess technically it needs U238 for the bang.
Joking aside … dense makes me think generally of ripe fruit, maybe some malo, maybe some oak, (Not what I look for in Chablis except maybe a little bit in GC) - explosive makes me think of none of the above but lively fresh acidity.
It’s the pits
Or cooked just right? 
1 Like
That’s right. If you overcook that fruit you’re left with a Rolland wine.
2 Likes
Interesting. To me it suggests a big, ripe, concentrated wine – on the verge of bombastic.
I guess it depends on context - so I was thinking more of fireworks than a dam buster. On the other hand an “explosive” Napa Cab - what you said.
I dont think Ive ever thought of Jancis as pretentious in her notes. That one needs translation, at least for a philistine like me.
But does anyone ever talk about an explosive Chinon or Langhe Nebbiolol?
I loathe his tasting notes and his absurd scores. I feel like critics have a tough job so I don’t pick on them too often. That said, I’ve never found much common ground with him and often roll my eyes at his reviews.
/rant over
How is the name Jancis pronounced??
jan-siss.
Just like Francis.
1 Like
I use the term al dente to describe how I want the fruit for harvesting. I think it’s a good term for that - done but not too done. Suckling is totally over the top, but this one I’ll allow!!
It’s been a while since I read a tasting note that made me nearly spit out my drink with laughter, but this over-the-top blurb just landed in my inbox:
Dark as night, the [Foradori] 2021 Teroldego Granato smolders up from the glass with an array of crushed ashen stones and earth tones giving way to black raspberries, mentholated herbs and exotic spice. Silky smooth yet full of zesty tension, this sweeps across the palate with tart wild berry fruits and sour citrus tones propelled by vibrant acidity. The 2021 leaves the senses drenched in primary concentration with a tart blackberry crunch, seeds and all, and edgy tannins that grumble on. This especially intense and tightly knit Granato will pay dividends in the cellar. - Vinous 94
This multi-talented wine smolders, sweeps, is propelled, drenches and grumbles!
But “tart blackberry crunch, seeds and all”??
2 Likes
A friend I shared this with replied:
The wine has stones and tones, herbs and spices, and three berries: black raspberries, tart wild berries, and tart blackberry crunch. I think the drenched senses are usually reserved for adult movies, but can probably be found on some HBO specials.
That and grumbling tannins sound horribly mouth-puckering and unenjoyable to me - and that it needs a good bit of bit age to settle down.
Maybe someone should get a fire extinguisher and put out those smoldering aromas.
1 Like