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Old 02-12-2008, 01:31 AM   #1
Feb 2008
Posts: 2

I've been researching wine-tasting terms and have found numerous inconsistencies between one "expert" and the next. I've written an article trying to make sense of it all. I invite anyone with knowledge of this mysterious dialect to have a look and leave feedback (the constructive kind).

Please have a look:

Much appreciated!!

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Old 02-12-2008, 01:53 AM   #2
Kai's Avatar
Mar 2007
Halifax, Canada
Posts: 641
Liked 8 Times on 3 Posts

Overall, I think it's a useful, clear article. I recognise a lot of the terms from tasting beer, but I think I learned a lot more that'll help me articulate what I'm tasting for in wine.

I disagree with your listing "oxidised" as a synonym for "flabby i.e. too little acid". Oxidation has its own very specific flavours (sherry and wet-cardboard are the common comparisons) which result from reaction of the alcohol with oxygen, not just from a lack of acid.

Good job, though. I appreciate it.
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