2 minute read
Raise a glass
D Is For Descriptors
Deciding on my next column, the friendly and awesome manager/bartender, Bo, at The Roost on Fleming Street blurts out, “Descriptors.”
“Of course,” I said. “Great idea.”
And so, here we go, ‘d’ is for descriptors. When we taste wine, we use all five senses: sight, smell, touch, taste and hearing. What? Hearing? Yes, we have to talk about the wine. This is where our vocabulary of descriptors becomes so important.
Each tasting experience is unique, depending on your mood, time of day, amount of sleep you’ve had, if you are falling in love, or the opposite ( I hope not), whether you took an antihistamine, ate too much or did not eat anything. It depends on your location, the people you’re with and many other factors. The thing is, each tasting is unique to itself and our mission is to experience and describe that wine at that time.
I taste hundreds of wines and to have a vocabulary to categorize them is essential.
What are the smells? Floral? Earthy? Citrus? Is it crisp? Creamy? Oaky? Light and crisp or full-bodied and complex? Let’s break it down into categories: fruit, floral, spice, vegetal, earthy, and oak.
FRUIT: apple, apricot, blackberry, blueberry, cherry, orange, olive, plum, prune, strawberry, wild cherry, nectarine, grapefruit, lime, lemon, pear, sour cherry, pomegranate, lychee, nectar, jammy, ginger.
FLORAL: acacia, red rose, honeysuckle, jasmine, lilac, yellow rose, pink rose, dried flowers, gardenia, iris, lavender, hyacinth, cherry blossom.
SPICE: dill, cinnamon, ginger, nutmeg, red pepper, green pepper, basil, spearmint, sage, licorice, mint, oregano, anise, cardamom, black pepper, patchouli, Earl Grey tea, clove, curry, fenugreek.
VEGETAL: fresh cut grass, hay, green tea, ivy, autumn leaves, wet grass, asparagus, peas, red onions, green olive, wet dog, seaweed, green pepper, Christmas tree, eucalyptus.
EARTHY: incense, cedar, tobacco, graphite, sandalwood, cigar box, smoke, coffee, truffle, fireplace, leather, barnyard, horse, coffee beans, pencil lead, wet leaves, petroleum, bacon.
OAK: vanilla, cognac, gunpowder, fire, lead pencil, caramel, charred wood, cedar, fresh cut lumber.
There are classic descriptors for certain grapes and wines. German and
Elizabeth Schweitzer
... is a wine lover and expert, and is the eighth woman in the world to earn the title of Master Sommelier, the highest professional qualification in the hospitality industry.
some Australian Rieslings have a petroleum smell. New world Chardonnay is usually described with an apple aroma whereas old world Chardonnay, i.e. white Burgundy, has a chalky and mineral character. Sauvignon blanc is associated with herbaceous smells like fresh cut grass, peas and asparagus unless it is from New Zealand and then there is prominent grapefruit. Also herbaceous are Cabernet Franc and Carménère, often described with green pepper and green tea. Because of the prevalent trees, Australian Shiraz has obvious eucalyptus notes. Lychee is usually the first descriptor for Gewürztraminer and it is accurate. Argentine Malbec has a yummy chocolate smell.
Coffee and red raspberry often describe New World pinot noir. The classic Cabernet Sauvignon smell is cassis and black currant.
We also need to mention the other attributes of the wine. Light, medium or full-bodied? Do the flavors resemble the way the wine smelled? Is there a short or lengthy finish? Is the wine balanced on the palate?
These do not need to be long conversations, but a few words about the wine that you are drinking will show it some respect. It had a long journey before it got into your glass.
Until next time, Cheers!
(Feel free to contact Liz Schweitzer at Raiseaglass2023@gmail.com.)
LIZ’S WINE PICKS
SAVE A LITTLE: Domaine Chandon Brut Napa CA. Refreshing, soft and dry with juicy apple and pear. Notes of almond, caramel and brioche leading to a lengthy dry finish. Easy to drink, I testify, I had several on my last sunset cruise. Delicious! $16 - $20.
SPEND A LITTLE: Dunn Howell Mountain Cabernet Sauvignon Napa CA 2018. Elegant, complex, plum, blackberry, boysenberry, licorice, coated in dusty tannins and cedar. Serious power and structure. Take your time, decant and wait. $185.
