: It is about how much flavor and aroma you manage to get from the very first sip.
: Here is a very simple analogy re: comparing ‘light bodied’ and ‘full bodied’ wine.
(Think of ‘light bodied’ wine as ‘skim milk’ and ‘full bodied’ wine as ‘heavy cream milk’)
: These are uncommonly used terms (by pretentious class) for describing light and full bodied wines – light bodied = ‘thin’ and full bodied = ‘broad’.
: Wines with high acidity (e.g. Pinot Noir) usually perceived as ‘sour’. Have you heard people using the word ‘austere’? This is for expressing a wine with high acidity and light body wine. In comparison, wine with low acidity and light body wine is expressed with the word ‘blowzy’.
: Have you tasted this strange bitterness from Cabernet Sauvignon? Did you know that it is from the chemical ‘ployphends’ which is from a skin of cabernet sauvignon?
: Warning! Please ensure that you do not let your personal preference cloud your ability to judge wines objectively.
: Have you heard people using the word ‘finesse’ to describe a wine? This is commonly used to describe a wine which is smooth, elegant, and well balanced.
: Well-balanced wine has fruit, acid, tannin and alcohol elements collaborated together.
Not sure where I managed to find these notes which I wrote on a piece of paper about 1 year ago. Perhaps this is the indication that I should leave the realm of pretentiousness and go back to the fundamental basic?