 h a l f b a k e r y A hive of inactivity
idea:
add, search, annotate, link, view, overview, recent, by name, best, random
meta:
news, help, about, links, report a problem
account:
Browse anonymously,
or get an account
and write.
or Create a new account.
|
|
|
The Wine Critic is a superhero whose time has come. While there are some wine writers starting to use plain language, there are none yet who tell the truth, in my humble opinion.
Taste is highly subjective, but here are a few examples of plain talk, that would give the buyer more of a sense of
direction than is presently the case.
Current spiel: <A flinty, straw yellow drop, with a bouquet of white peaches and butterscotch, and a hint of honey-roasted cashews. Tight and long, with a well-sealed finish and strong fruit character.> (This sort of thing is pretentious horseshit)
What it could say: <Stocking filler, if you are giving wine as a gift. Midrange, low price, dry white wine, that goes down easy. Great for a lazy afternoon with some nibblies, leading into an evening barbecue.>
<Raw power, this is a red to cellar until 2012-2020. It will bite you now, best to let it mellow. Low yield vines and poor rains in the period prior to the 2000 vintage mean this one will be renowned for years.>
<Crisp, dry white. Great wine to drink standing up, whilst mingling at the opening of your new office building. Refreshing, and enjoyable enough that everyone will start to enjoy themselves after an hour and 3-4 glasses.>
<Old-fashioned, gutsy, oaky chardonnay. Excellent if chilled and served *cold* with spicy, Asian food. Hard to go wrong with this one.>
<Good wines when they're older, Winery Y have pulled off a rare feat... they've managed to bottle a koala. Sort of warm, red and furry, with a hint of ammonia. Seriously, hang onto it for a few years and it should turn into a good wine. This winery tends to make wines with a long bottle life.>
<If only this stuff had been left in the pentagram in which was brewed. Still too young to make a guess as to how it might turn out, three years from now, when it's had a chance to mature.>
<At this age, it's very useful for keeping coins and engine blocks clean. It may well turn out to be as good as their 2000 vintage, but you might need to hang onto it for a few years. >
<Why pay hundreds for a good French Sauternes when you can have the real thing for a fraction of that price?>
<Sweet, sticky, golden, fruity, average dessert wine. After the good stuff is gone, and you're still trying to understand that your wife has left you for another woman then this is the shortest way for you to forget her. 35% alcohol, which doesn't seem to thin its cloying sweetness, at all.>
<If you no longer require the enamel on your teeth then you can't go past this little number. It has a variety of household uses, though I would suggest that human consumption probably isn't one of them.>
<At this end of the market the term connoiseur is fairly wide-reaching. If the guy sitting next to you recommends this wine then it's time to move to a different alley, with a warmer dumpster.>
And his trusty sidekick, Corkhead Screw. Oz Clarke
http://www.halfbake...ea/www.ozclarke.com The most plain speaking wine critic I know [goff, Oct 04 2004, last modified Oct 05 2004]
Jilly Goolden
http://www.knightay..._jilly_goolden.html At one point part of the "Oz and Jilly" double header on "Food & Drink." Never said "I'm getting dartboards on fire next to a toothpick factory." [calum, Oct 04 2004, last modified Oct 05 2004]
[link]
|
| |
I need little, standard pictograms on the bottle:
A pig for suitability with white meat
A cow for suitability with red meat
A cake for desert wines
Etc.
|
|
| |
I know what I like, but I drink wine so infrequently that, by the time I buy some again, I've forgotten what I liked. |
|
| |
Those sort of icons would be very helpful, I agree. I wonder whether the appellation societies and associations would consider them? |
|
| |
[UnaBubba] + [phoenix] - the Coles-Myer chain of liquor stores, LiquorLand have these little symbols under most wines. Not on the bottles themselves, though. |
|
| |
[Detly], I'm writing for the foreign market, here. |
|
| |
Oh, right. <taps nose conspiratorially> ;) |
|
| |
Well, they don't have the 'benefit' of having a LiquorLand, with its commodified wine list, and its peculiarly Australian market reach. Surely there are savvy marketers in other countries who do the same. My point was that I am unaware of any appellation controllers used icon-based systems to assist their buyers to make choices about wine. |
|
| |
Wine is an unusual product. It's like perfume, with a huge infrastructure build around small volumes of largely useless liquid holding a value dependent solely upon the skill of the marketing apparatus promoting it. |
|
| |
It has no intrinsic value but has attained a cachet built, almost completely, on the exploitation of the ignorance of its eventual consumers. |
|
| |
There, I've said it. Now I expect to be killed in a brutal drive-by slaying. |
|
| |
I read about a study recently which showed that really, when wine judges judge wines, they're just making it up. I'll see if I can find it, or the article I read. |
|
| |
There are alot of people out there who tihnk they know wines but really have no idea. I work in a bar and this one time (at band camp) this guy asks for a bottle of wine. He was there with what i think he thought were two lovely ladies. Anyways i gave him the wine, poured it in a glass and let him taste it. He did the whole swizzle the glass aorund smell it, routine and then drank. He said it tasted "shit" and wanted another. I went out back...stood for about a minute then came back out with the same bottle. I poured it for him again and this time it was just fine. |
|
| |
[MB] I always say the first bottle is shit to impress my lay-dees. It's rule #32 in 'How to be a Pimp daddy'. |
|
| |
[nichpo] you may be impressing your ladies but you pretty much become the laughing stock of the bar staff |
|
| |
I can tell when wine is 'corked', but
that's about it. |
|
| |
That's exactly it [Rods]. That's exactly it. I shuddered in horror a few days ago as I watched an advert for water. Mineral water of course, but now one type is not good enough. According to the dead trendy sportswoman on the ad, you now have to drink Aktiv! water when exercising and Wellness water when resting. Otherwise it's just not high-performance enough. |
|
| |
As for wine, Sainsbury's do this I think. But I think it could be simplified into Excellent, V.Good, Good, Gluggable, Plonk, Paint Stripper. |
|
| |
It's like using fabulously expensive
sea salt in cooking - "Ah yes, but
*this* Sodium Chloride tastes
completely different" |
|
| |
<Hollywood trailer voice> "The Wine Critic - He's a rather brash superhero with little or no breeding, but I think you'll be amused by his presumption." </Hollywood trailer voice> |
|
| |
"The Whine Critic:" <boston accent>'Ooooh... this burgundy has too much nose....' |
|
| |
"Oh! You're using *last* year's critiquing mechanism. How very quaint, and passe." |
|
| |
//It tastes like panther piss!//
So is that good? Or bad? |
|
| |
I have to say UB that a lot of your descriptions sound seriously like those of my favourite wine critic, Oz Clarke, particularly when he's on telly (which he is a fair amount in the UK) If you can't get his wine books over there then shame, he's very good on the new world stuff particularly. |
|
| |
[DrBob] - I did wonder how exactly [UB] knew. |
|
| |
I'm in the same situation as phoe... I can never remember what I've had before to know whether I liked it and would get it again. |
|
| |
// extra virgin olive oil // |
|
| |
Rods_, so behind the times. We call it "e-v-o-o" now. |
|
| |
Mind_Boggle, you have a bar at band camp? |
|
| |
A rod of, or like, or for, willow, I believe. Maybe it *was* just a bar, after all. |
|
| |
[Goff], that's funny, as I made them up on Saturday. |
|
| |
[UB] what I mean is, he uses the same sort of language. |
|
| |
What is that Jilly womans full name? The one that goes "Mmmmmm! I'm getting berries, I'm getting coal tar soap and a whole bouquet of hollyhocks just waitingto whooosh up your nose!". She's very silly and a major sinner in this department but at least she nose it and is willing to take the piss out of herself. |
|
| |
Goolden. Intolerable woman. |
|
| |
I got stuck on the tube with her once for about half an hour and she was with a friend and obviously slightly inebriated and MY GOD THAT WOMAN CAN TALK. |
|
| |
//So, what's this little trash can symbol mean?// |
|
| |
Suitability for BurgerKing? A McChauvignon? |
|
| |
Don't see many of them around these days, Rods, do you? |
|
| |
waugsqueke: It's just that every time i say "this one time" someone will normally reply "at band camp" just like the american pie movies. I thought i'd chuck it in just so i could get in before anyone else does |
|
| |
I have a great recipe for roast bibduck... it was handed down from my great-grandmother, who made it in the traditional Wtagipban Indian method. |
|
| |
[waugs] - was that Appalachian bibduck or the Jutland variety? |
|
| |