Different Tongues - Power of Suggestion

[Randy Caparoso]

I agree with you 100%, foodie. I try to simplify things, but of course there are so many variables that it easily becomes complex. I agree, for instance, that tons of California Chardonnays are sweet edged and tutti-fruity. But to make it easier (not more complicated) to communicate concepts of dryness/sweetness to the average person, I find it convenient to generalize that 99.9% are basically "dry" (which they are to the vast majority of wine drinkers... who pay little attention to what they're drinking).

The other day I introduced a D'Arenberg "Custodian" Grenache from Australia to a friend, and I told him that I just love its jammy, peppery blackberry taste. He took one sniff and said, "What blackberry? This is blueberry all the way." I sniffed it, and by golly he was right. And so the next time I show the "Custodian," you can bet that I'll say that I love its jammy blueberryish taste... with hints of blackberry.

Amshih, one caveat: Stop and smell the roses, but it's a bad idea to get hung up on smells. Wine is ultimately drunk. I've met so many people over the years that go on and on about this wonderful aroma, that incredible bouquet, and those wonderful arrays of nuances and perfumes, blah, blah. But unfortunately, quite often the wines they're talking taste quite awful on the palate -- rough, lean, sharp, hot, thin, etc. While convincing themselves they're drinking wonderful wine (because of the smells), they often end up punishing themselves with wines that in reality are just barely drinkable.

Personally, I look for attractive aromas; but if a wine isn't invitingly smooth, layered and/or richly textured on the palate, it's a no-go. I've had to do this over the years because I buy wine for so many restaurants; and the average wine drinker just doesn't give a hoot about nuances and bouquets. They're too busy drinking!

By the way, foodie -- what IS that malt ball that gives you Chardonnay-like pleasure?