PE wine dork thread

[Teddy Vengeance]

What do you all think of this?

https://www.realclearscience.com/blo...e_tasting.html

The experts couldn’t even tell a red from a white apparently.

In one sense, it is understandable - appearance does effect our other senses. We are likely to describe a woman dressed up for clubbing as a bubbly party girl even before we discover anything about her inner qualities. Likewise, one un-made up and dressed plain will likely cause us to determine that she's the shy, retiring type. Keep in mind also that the 'experts' were oenology students, studying the science of wine, not sommeliers or tasting experts. At competitions true experts can identify a single vintage from a single vineyard or the percentages of a complex blend with incredible accuracy, so it's not just a matter of chance/prejudice.

I was blind challenged by friends once - a Barolo, Tempranillo, Malbec, MSG Rhone, and a Zinfandel. Hit 100% (receives applause).

[Teddy Vengeance]

New latitude wines are becoming interesting. China has some up and coming reds from the Ningbo region. My fav Japanese was a Yama Sauvignon red (Pinot Noirish) from Yamagata. But my biggest surprise was a Thai Chenin Blanc from PB Valley, near Khao Yai. These guys nailed the style and, upon visiting, you could sense that it was perfect setting for Chenin, both meso-climate and soil.

By the way, does anyone here 'get' S. African Pinotage? I don't know if that stuff is an avant wine, an acquired taste, or a pile of immature, undeveloped crap.

[Sputnik]

By the way, does anyone here 'get' S. African Pinotage? I don't know if that stuff is an avant wine, an acquired taste, or a pile of immature, undeveloped crap.

Pinotage is a bit of an acquired taste. When they first hit the scene, their "smokiness" was almost intolerable. I think they finally figured that out, and over the years it has become milder. Under the right circumstances, it can be wonderful. I have several bottles of the Chamonix Greywacke Pinotage which we get a lot of mileage from with seasoned steak tips, marinated tri-tip steak with a tangy sauce, or BBQ. This is without question the mildest Pinotage I've had in terms of "smokiness," and as such has been my favorite. Much more balanced.

So if you can find a good one and find a good food context for it, I give it thumbs up. But there is some crap Pinotage out there, and even the best stuff can be overpowering if you don't pair it carefully.

Bill