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I'm no connoisseur at all, but I can tell the difference between a Shiraz (fruitier) and a Cab Sav (drier). Mainly because they're the ones I've had more experi

I'm no connoisseur at all, but I can tell the difference between a Shiraz (fruitier) and a Cab Sav (drier). Mainly because they're the ones I've had more experience with. Couldn't tell you a Grenache versus Merlot because I haven't reached whatever baseline of recognition is required. That's been a very slow 20 year journey. I'm not detecting hints of blueberry or oak, that feels like pantomime still.

hobo_mark 3y ago
> I'm no connoisseur at all... Then proceeds to speak in completely alien language, thank you for proving my point :) I am saying learning such language takes years of practice, and such a hobby is only available to (relatively) few.
- deleted 3y ago
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barrkel 3y ago
Ripe Australian Shiraz (14+% alcohol) has really distinct blueberry, it was a style heavily favoured by Robert Parker and really common in the early 2000s, but it's tapering off now. Syrah, the same grape, from northern Rhone is cooler climate, lower alcohol and has more of a pepper profile. Grenache - I tyically drink Spanish Garnacha - has a crunchy berry profile in a young early drinking wine, but can get more interesting in pricier examples from Priorat etc. Grenache + Syrah (aka Shiraz) + Mourvèdre (GSM) is the southern Rhone blend, and is typically very high alcohol and quite opulent. I'm not much of a fan though. Mourvedre is fantastic stuff when done well. Mourvedre reminds me of Carignan, both make savoury / meaty wines. Domaine Tempier Bandol is a Mourvèdre-dominant blend and is absolutely delicious, my favourite example of it. Oak is a big part of really good wine. American oak, French oak and unoaked all produce very different wines. Typical Rioja has heavy American oak flavours, while e.g. red Burgundy typically has pronounced French oak.
- BLKNSLVR 3y ago
  I love the "underwater part of the iceberg" of life that's implied by that level of knowledge summarised "above the water". There is a very limited number of things an individual can get deeply into.

hobo_mark 3y ago

> I'm no connoisseur at all... Then proceeds to speak in completely alien language, thank you for proving my point :) I am saying learning such language takes years of practice, and such a hobby is only available to (relatively) few.

deleted 3y ago
[deleted]

barrkel 3y ago

Ripe Australian Shiraz (14+% alcohol) has really distinct blueberry, it was a style heavily favoured by Robert Parker and really common in the early 2000s, but it's tapering off now. Syrah, the same grape, from northern Rhone is cooler climate, lower alcohol and has more of a pepper profile. Grenache - I tyically drink Spanish Garnacha - has a crunchy berry profile in a young early drinking wine, but can get more interesting in pricier examples from Priorat etc. Grenache + Syrah (aka Shiraz) + Mourvèdre (GSM) is the southern Rhone blend, and is typically very high alcohol and quite opulent. I'm not much of a fan though. Mourvedre is fantastic stuff when done well. Mourvedre reminds me of Carignan, both make savoury / meaty wines. Domaine Tempier Bandol is a Mourvèdre-dominant blend and is absolutely delicious, my favourite example of it. Oak is a big part of really good wine. American oak, French oak and unoaked all produce very different wines. Typical Rioja has heavy American oak flavours, while e.g. red Burgundy typically has pronounced French oak.

BLKNSLVR 3y ago
I love the "underwater part of the iceberg" of life that's implied by that level of knowledge summarised "above the water". There is a very limited number of things an individual can get deeply into.