Love the “trace back” idea: it’s always intriguing to see how our descriptors of wine have changed. Not that long ago, you’d barely hear the term “minerality”; now, you can’t escape it. And previously so much more metaphorical; now salad-dressing descriptors the norm
I use salad-dressing to describe the modern tasting notes that are a laundry-list of perceived aromas or flavours. Sort of an “ingredients” list. :-). (With some aiming for the most obscure, the better.)
Brava! In my house the term “dusty” has become “superior dustiness”, the phrase my husband fondly uses to describe his favorite wines lol. Usually Sangiovese.
That's amazing...superior dustiness! Almost needs that caveat for non-wine trade people, because when they read "dusty" their minds immediately go to an unswept house. Ha!
Great read! Whenever I use dusty, I’m usually describing a red wine with pyrazines. Not sure why, but something about the green bell pepper note along with tannins comes across as ‘dusty’ to me.
Love the “trace back” idea: it’s always intriguing to see how our descriptors of wine have changed. Not that long ago, you’d barely hear the term “minerality”; now, you can’t escape it. And previously so much more metaphorical; now salad-dressing descriptors the norm
Interesting! I'm not sure I've heard any salad-dressing descriptors yet. Care to elaborate? How do you feel about using them?
I use salad-dressing to describe the modern tasting notes that are a laundry-list of perceived aromas or flavours. Sort of an “ingredients” list. :-). (With some aiming for the most obscure, the better.)
ahhhh ok so thyme, lemon, etc. Got it!
Brava! In my house the term “dusty” has become “superior dustiness”, the phrase my husband fondly uses to describe his favorite wines lol. Usually Sangiovese.
That's amazing...superior dustiness! Almost needs that caveat for non-wine trade people, because when they read "dusty" their minds immediately go to an unswept house. Ha!
Great read! Whenever I use dusty, I’m usually describing a red wine with pyrazines. Not sure why, but something about the green bell pepper note along with tannins comes across as ‘dusty’ to me.
That's so interesting! I find the bell pepper note really wild for me and I smell it as minerality sometimes too. Thank you for sharing that!
Love this, especially seeing you look to sources outside of wine to better understand the term. That LaCerva book sounds great, how did you find it?
Its actually an essay, and it is great! I found it in the rabbit hole of dust etymology. https://openhumanitiespress.org/feedback/newecologies/dust/
Wow it's so poetic! Just a beautiful essay
I know! It is incredibly poetic.