Let's talk about "dry extract"

WINE TALK
101

Doh!

102

Going back to another term proposed as pretentious - “sous bois”. If we imagine the context in which tasting notes are made - usually under space and time pressure - I would expect people to opt for the most concise term available to them to evoke an impression. I could write "forest undergrowth’ - but “sous bois” is much shorter, and avoids the clunkier translation. It is common to borrow from other languages when they offer a more concise or precise way of expressing an idea. E.g. ad hoc, faux pas, cliche, …terroir [wink.gif] . Where the term clearly derives from a different culture and language, the use of that term can include a nod to its origin. Some might see this as pretentious, others as acceptable/appropriate in a multilingual context like this board.
From Allen Meadows’ Issue 42 explanation of his use of "dry extract’, it seems clear he is not simply using a more pretentious synonym for another more widely understandable expression available to him.

1 Like
103

Separate post for other terms please.

I think this thread is happily fading away, now that some of us learned what “dry extract” means in a TN, everybody has stated their opinion (some multiple times), and nobody has changed their minds. neener

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“Separate post for other terms please”

  • have I wandered onto the wrong board by mistake?
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Nigel, sorry if my statement came across as rude.

I just think that a discussion on sous bois will be missed if buried in the corpse of an almost-dead thread. And I think a conversation about sous bois could be very interesting.

Cheers!

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Hi Brady,
I was more miffed because I did actually relate it to the dry extract discussion - which semed to me more about pretentiousness of wine terminology use than about dry extract itself. In the end many of these discussions start with questions about a word’s meaning, elicit diverse answers, and run off into judgmental exchanges, as our normative neurons get fired up. It’s normal… [cheers.gif]

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Reviving this thread as a response to other current discussions about dry extract. I read through this and learned something.