Wine Time TV loves cheap, quality wine! In this episode, European wino Elli Stark shares some insight in to the politics of cheap wine blends. Also, a special thanks to Per from BK Wine Tours for the hot topic!
But I love this one from Clive Coates MW in his book Côte D'Or, A Celebration of the Great Wines of Burgundy (1997). Coates is an authority on Burgundy, where red wine is made from Pinot Noir. “I have loved red Burgundy for decades, ever …
Maryland is well known for the Chesapeake Bay, great seafood, its sports teams, racehorses, and its beer. But if you havenʼt tasted the fruit of its vineyards, you havenʼt yet met the full bodied Maryland. From cooperative wineries on the Eastern Shore to the Western Maryland mountain varietals, Marylanders have been celebrating in good taste for many a year. With over sixty wineries serving over four hundred wines annually, the Free State has been winning international awards and engaging the palates of natives and visitors alike, while also enjoying a brisk export business in the bargain.
(or maybe this is the first time, can’t remember) but I just can’t resist quoting this wine review I received in Facebook. You’ll find a link below to the original posting and by all means, take a peek because there’s more.
Nonetheless, I got such a kick out of this wine description. I know it’s an exceptional review from the author and not his/her normal schtick but man… after reading it I wasn’t sure if I should open the bottle or ‘use’ it in some wicked way, LOL!
No matter your reaction, Wine Time TV is not affiliated with the wine nor winery in question so indulge at your own risk. I’ve posted this as pure entertaining fodder for wine fodder-lovers and whether you have the slightest idea what the wine tastes like after this impressive description is of little interest. Got 40 bucks to burn, go for it!
And I quote;
Overall character is that of a sex loaded scarlet; endowed, jaunty and erotically scented with every part smelling and tasting provocative, flamboyant and blooming. Its gorgeous, vaunting style is burning, mantling and amorous with a extravagant softness that is grandiose, exotic and pursed lipped.
There is a edginess, sophistication and dominating air that questions whether your palette has the true aptitude to handle the complete clutch of this much worldliness. The body is chasmal, bounteous and a little weighty. In the tasting profile you will never find the true heart of this scandalous wine so just enjoy your x-rated time together. Be aware you will be left lauding and lost when you awake.
The principle flavors change dramatically throughout the decanting process and are generally very floral including red roses, lavender, geranium, dried hibiscus flowers, cranberry raisins, currant jelly, mango with skins, red plums, cobbler, red cherry pie, marmalade red apple skins, strawberry balsamic, raspberry iced tea, fig jelly, orange flower water, cinnamon, nutmeg, coriander, paprika, star anise, graham cracker, sweet baking spice, at times cassis, blackberry bramble and whole black peppercorn.
I don’t know about you but right after I figure out what the hell “chasmal” means, I’m off for a cigarette.
Phew!
This seems to be a favorite topic among bloggers and wine consumers, so let me throw ‘what I believe’ into the ring. You have to love the internet!
What if I like a wine that has been rated poorly?
What if my friends find out?
OMG! Seriously! Relax – this is supposed to be fun. This is wine. Swirl it, smell it, taste it, and decide one very important thing . . . do you like it.
However, let’s talk about the way wines are evaluated and perceived, and how you can apply some of this to your own wine tasting experience. The only way to learn this is lots of practice. I know, terrible news.
Professional wine tasting is based on two things, objective and subjective evaluation of the liquid in your glass. An objective evaluation of wine will provide the taster with information regarding the more concrete qualities of wine (acidity, sweetness, and tannin). These qualities are roughly measurable and experienced in the same way by most people. These qualities are measurable when we remember that on a scale of low to high – medium is the norm.
Subjective evaluation of wine will provide information regarding the wine’s smell and taste. These qualities are interpreted by an individual’s memory. They are perceived differently by an individual based on their past experiences.
While it is important to note that professional wine critics taste hundreds of wines every year, it is also important Do Wine Scores Matterto note that this is done so in a very sterile environment and independent of food and the company of good friends, which in tampawinewoman’s opinion, always enhance the wine drinking experience.
The end game is all about how you interpret the wine, whether you are comfortable with the wine’s value (the enjoyment of the wine versus the price paid for the glass or bottle), and ultimately whether you love or hate the wine.
The thing that wine critics have over us “regular” people, is that they taste more wine then we could imagine (and I can imagine a lot). Therefore, they are comfortable with the process of evaluating wine. Learning to taste wine like a professional is a skill, something that with practice you can learn. Lots of thoroughly enjoyable practice!
sex loaded scarlet; endowed, jaunty and erotically scented with every part smelling and tasting provocative, flamboyant and blooming. Its gorgeous, vaunting style is burning, mantling and amorous with a extravagant softness that is grandiose, exotic and pursed lipped. 
