A real wine article

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Does objective analysis of sensory experiences enhance enjoyment? Is your pleasure at watching a Shakespearean play/listening to jazz/enjoying food enhanced when you know how the sensory effects have been created through language/instruments/cooking techniques? As Richard put succinctly put it, I am having to build an objective framework on a subjective experience. Which assumes that tasting is a subjective experience. So the philosophy of aesthetics goes on and on and on and ……

Carmin de Puemo 2007 was subjected to our new rigour on Friday night leading to the ultimate valuation of a very good wine which can be drunk now but will age. How did we arrive at this conclusion? Well …

A deeply intense garnet colour with pronounced tears. Pronounced aromas of baked red and black plums with some kirsch and mint. The maturation smells were savoury, meaty and tobacco-like. On the nose the wine had developed. The palate was dry, with high acidity and alcohol and pronounced flavour intensity. Tannins were low whilst the mouth feel was quite full-bodied. (Is everyone still awake?) The flavour characteristics were similar to the aromas with the addition of a jammy quality. The finish was medium-long.

There you are – I almost sound like a  wine writer. You can wake up now. Or did you move onto another article?

Oh, by the way, this was the Carmenere grape plus others. Quite unusual, as I associate it with lighter, fruity reds.

[Richard: Geoff is taking a wine exam…Anyway, for reasons I can’t remember I thought it was a good idea to spend a lot of money on a Chilean Carmenere, a region, and grape,  of which I know little. This wine is positioned as ‘high end’ – heavy, chunky bottle, designer label – and, on reflection I wonder if is priced to hit a certain market rather than for any intrinsic value. On the other hand TWS buyers must have thought it was worth selling (it is now sold out) and over-valued wines are contrary – I hope – to TWS ethos. I can’t add much to what Geoff has said except to report that is was much the same on day 2, the 14.7% alcohol doubtless helping. We tried it with some pork rillettes on toast, which were a good match. Very good but I’d never buy another bottle.]

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