What wine terminology makes you cringe?

[Jay_Miller]

@TomHill

@Berry Crawford

@Jay Miller

Other than variety/varietal none of the above make me cringe.

The colloquial usage of the term has won. You guys need to admit defeat.

So…I was just writing a friend.
Should I say “my passion for Rhone varieties” or “my passion for Rhone varietals”.
It seems the correct one depends upon what’s in my mind, what I’m thinking, and I only allow the NSA
unfettered access to my mind.
Tom

The problem is that due to the confusion caused by imprecise use of the term we don’t know if you like both Hermitage and CA Syrah or just the latter.

[Jay_Miller]

@W. Leonard

@Mark J. Boldizsar

In many, many cases, the difference between two wines of the same type where one of them costs 5 or 10 times as much as the other one is almost entirely a difference in mouthfeel

What is the difference in “mouthfeel” of which you speak?

I am not going to speak for Keith but a great example that comes to mind are the wines of Chambolle-Musigny. Chambolle is known for a “velvet mouthfeel.” Some have it more than others while others fail completely to capture this essence. Those that have the greatest typicality of this Chambolle “mouthfeel” usually fetch higher prices and come from choicer vineyards. It is more than texture as others have noted because it involves ripeness, tannin etc etc and that pesky bugger, “terroir.”

Really? I had always thought of Chambolle as more silken and Vosne as more velvety. But then I’m not a particularly great taster

[mike_pobega]

And yet another Burgundy thread evolves.

[Scott_Watkins]

AFWE

[Richard_Malloy]

All roads lead to it.

[Roberto_Rogness]

Some goat trails in Sardegna and Macedonia too…

[Richard_Malloy]

Unpardonable page break sows confusion.

[George_Chadwick]

“olfactory acuteness”

Rachel Weitz has olfactory cuteness. I sometimes lack olfactory acuity.

[Roberto_Rogness]

The Italians obsess about “organoleptic correctness”…

[Richard_Malloy]

Have you seen that Lake Bell? Talk about your ethereal mouthfeel.

[Phil_David]

‘En magnum’.

Unless French is your first language or are writing/conversing in French, ‘from magnum’ ‘a magnum’ or at a push, ‘in magnum’ will suffice just fine.

[Mike_de_Lange]

@George Chadwick

“olfactory acuteness”

Rachel Weitz has olfactory cuteness. I sometimes lack olfactory acuity.

Gee, this might even have been a Feudian slip. It goes to show we can learn something every day. Thanks, I’ll remember next time.


…and it’s Rachel WEISZ…

[Michael_S_Monie]

@Roberto Rogness

Mouthfeel is a billion dollar industry worldwide in food processing. Hundreds of samples are tried before that yoghurt or potato chip goes to market to make sure that, above anything else, the mouthfeel is right. Scores of additives and many processes (emulsifiers, whipping air into ice cream) are used to enhance it. It is probably at least one third of your tasting experience.

Would “texture” be better for you?

I don’t have a problem with mouthfeel. I’m not particularly interested in seeing it in the same sentence as ‘massively endowed’ though. Not that there is anything wrong with that.

[David_Wright]

Many people who should know better misuse varietal when they mean variety? So what? Miliions of people who should know better use apostrophes to form simple plurals, but that does not make it correct (or “acceptable”). Millions of people confuse there/their/they’re, and have for decades, but these remain different words with different meanings.

The folks who misuse apostrophes and confuse homophones for the most part just cannot be bothered with getting it right – they simply don’t care. That’s fine, and if the folks who misuse varietal simply don’t care about using the correct word, who cares? No one, until they start demanding that their misusage be accepted as correct…

[K_John_Joseph]

anything having to do with a woman’s body, appearance, sexuality, etc.

Our preferences are a bit comical. Some of the 1st pagers are, to me, perfectly descriptive. I think mouth feel, unctuous, tannic, and pain grille, and other food related terms are helpful. If you’ve done the Les Nez du Vin stuff, toast is a different smell than vanilla, and different oak produces different notes. Just saying “oak” is not particularly descriptive. Unless it smells like a tree. But, to each one’s own. That’s the beauty of the beast.

[George_Chadwick]

@Mike de Lange

@George Chadwick

“olfactory acuteness”

Rachel Weitz has olfactory cuteness. I sometimes lack olfactory acuity.

Gee, this might even have been a Feudian slip. It goes to show we can learn something every day. Thanks, I’ll remember next time.


…and it’s Rachel WEISZ…

By the way my post was in jest as if “olfactory [anything]” is a term that makes me cringe just to pull your leg

[Brad_S_w_a_l_l_o_w]

@J. Singleton

I don’t think I want to drink wine anymore. It’s now no longer fun.

You should take up singing.

[J_Singleton]

@Brad S w a l l o w

@J. Singleton

I don’t think I want to drink wine anymore. It’s now no longer fun.

You should take up singing.

My voice is so bad that I’d have to start drinking again to tolerate it.

[Brad_S_w_a_l_l_o_w]

@J. Singleton

@Brad S w a l l o w

@J. Singleton

I don’t think I want to drink wine anymore. It’s now no longer fun.

You should take up singing.

My voice is so bad that I’d have to start drinking again to tolerate it.

All’s well that ends well.

[Kevin_Kitagawa]

@Roberto Rogness

There’s a lot more to mouthfeel than weight and viscosity: lots of interaction between alcohol, oak, tannins, acidity, glycerin, effervescence and even particulates in the wine.

+1

To me mouthfeel or texture is one of the most important things…I also think it is one of the main factors as far as stylistic preferences…

And even though you’re tasting the wine…you feel it in your mouth…all of those components you’re feeling it in your mouth and it plays a major role in how you’re perceiving the wine.