Tag cloud
aroma balance biodynamics book bordeaux burgundy cellaring complexity critics douro etna faults film food france georgia germany greece italy labelling lebanon madeira majorca manchester matching merchant myth natural note objectivity perception pinot noir port portugal qvevri restaurant santorini science sicily smell spain subjectivity tasting terroir travelSubscribe
Social
Other blogs
-
-
© 2010-2017 Steve Slatcher
Tag Archives: complexity
Why four’s the aroma limit
I recently had an article published in Circle Update (the magazine of the Circle of Wine Writers). It concerned the number of aromas used in wine tasting notes. If you are interested you can view and download a PDF offprint … Continue reading
How many identifiable aromas in a wine – my conclusion
I have now done enough scene-setting and pussyfooting around: see my previous three blog posts (in chronological order 1, 2, 3). It’s time for me to nail my colours to the mast and say what I really think about tasting notes that … Continue reading
How many identifiable aromas in a wine – tasting experience
I continue to investigate the number of aromas we can detect in a wine. There seems to be a conflict between scientific research, which has shown that we are incapable of identifying more than four odours in a mixture, and the testimony … Continue reading
How many identifiable aromas in a wine – the science
This is the second post in a series that looks at the number of aromas we can detect in a wine. My first post explained that many tasters claim to be able to identify several aromas in the same wine, while … Continue reading
How many identifiable aromas in a wine – the dilemma
Tasting notes with flowery language and long lists of descriptors divide opinion: Many wine geeks seem to expect them, and writers oblige, but on the other hand the wine-drinker-in the-street, when not ignoring them completely, will probably dismiss them as nonsense. Personally, I look at them … Continue reading
The joy of brett
A recent seminar at UC Davis seems to have sparked a little flurry of discussion on brett. These seem to be five of the PowerPoint presentations used at the seminar: 1, 2, 3, 4, 5. And here are a couple of interesting … Continue reading
Olfactory white, and complexity
For me, as far as winetasting is concerned, the most thought-provoking piece of research in 2012 was published an article where the concept of olfactory white, the smell equivalent of white noise, was mooted. The researchers mixed unrelated aromas of equal … Continue reading