Another wine posting up: Montinore Almost Dry Riesling.

It’s actually kind of hard writing about wine, or really anything with a complex flavor (I think descriptions of coffee would be the same). Because of the complexity, it actually changes flavor as it passes through your mouth. Professional wine people have their own vocabulary, but if you use that it sounds snooty and incomprehensible to everyone else. Also, they keep referring to weird things, like “notes of elderberry with hints of overripe goat glands” or whatever. On the other hand, I don’t think the vocabulary Ted and I share (doesn’t every couple have their own?) is particularly comprehensible to outsiders either. I talk about leather flavors meaning the sharp acrid taste some actual leather has when you put it in your mouth (hey, I was a kid) and he refers to Asian pomelos, specifically, because he used to make himself fruit salads as a morning snack when we were in Taiwan. There are fruits there that you almost never see here, and some of them taste different – pomelos in particular are sweeter and juicier than any we’ve had in the US.

There’s also just a limitation of language: if you ask me to describe something I see, I can be very precise about its size, color, shape, texture, etc. Ask me to describe a taste or smell, and I just don’t have the precise vocabulary available to me. Not in English, and I suspect, not in any human language, because we are largely visual animals, and after that auditory ones. Dogs would probably be better at this, if they had words. So we end up with these weird descriptions, and it’s a little embarrassing but I think it’s OK; if everyone described tastes in their own words, maybe we could put them all together and get our understanding somewhere in the ballpark.