Re:The wine tasting event: Distinguishing reds from whites (...
by ArnoVW on Saturday February 19, 2022 @11:58AM
(#30398508)
That's what I thought. But then I started thinking.
OK, if it's some amzingly tannine-rich, oakey whine.. sure, Bordeaux. And if it's something really 'juicey', acid whine, sure.. Beaujolais nouveau. Etc.
But those are the classics, and they are extremes. What if I present you some obscure Bourgogne with a subtle honey/peach taste. I can assure you won't be able to say off-hand if it's a red or white.
OK, if it's some amzingly tannine-rich, oakey whine.. sure, Bordeaux. And if it's something really 'juicey', acid whine, sure.. Beaujolais nouveau. Etc.
But those are the classics, and they are extremes. What if I present you some obscure Bourgogne with a subtle honey/peach taste. I can assure you won't be able to say off-hand if it's a red or white.