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- JohnG - 05-19-2003
What I've always found strange is that despite the fact that wine is made from grapes, 'grapey' is rarely a descriptor used to describe it (except, perhaps, for very cheap wine). Why is that?
- randery - 05-19-2003
Good question. Maybe because the essence of wine is the transformation from grape juice to a more complex and broad spectrun of flavors, textures and scents. And perhaps that is what is so alluring and fun about enjoying varieties of wines. The sensations of taste, texture and smells that transcend plain fruit. I'm no expert but it seems if the taste is grape-like it would simply be grape juice and not wine. I'm sure your question will draw some great responses from those who really know on this board.
- quijote - 05-20-2003
I don't know much about wine, but I just read that one of the few wines to smell and taste directly and unmistakably like the grape it comes from is Moscato....
- Thomas - 05-20-2003
I believe randery's response about the possible reason for wine's lack of grapey-ness is mainly the reason.
As for Muscat, I also agree that it is usually a grapey wine--maybe it is why I have never taken to that grape variety for wine. Incidentally, I hate grape juice, but I like to eat grapes. Go figure.
I have had many experiences with chardonnay that reminded me of the grapey-ness of Northeastern grape varieties--the labrusco species. I warm up a chardonnay wine that has not been beat up by wood and malolactic fermentation, and often get a grapey quality from it.