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Different non-fortified, non-dessert still red wines using different grapes taste about as different as raspberry, cherry, blackcurrant (cassis) and blackberry
by barrkel 3y ago
Different non-fortified, non-dessert still red wines using different grapes taste about as different as raspberry, cherry, blackcurrant (cassis) and blackberry juices taste from each other. They're all recognizably wine, but the fruit flavours, tannin, acidity, sweetness, oak and mouthfeel varies quite a bit.
Cheap house wine from an open bottle at a bar or restaurant without a wine list can taste pretty similar between bottles. These wines are typically industrial product made in large vats where the wine itself, excluding taxes and everything else, costs a fraction of a dollar. If the bottle has been open for a day, the wine loses most fruit flavours, and structurally cheap wine is pretty similar - not very tannic (it's not usually a crowd pleaser), probably has added sugar.
- hobo_mark 3y ago> taste about as different as raspberry, cherry, blackcurrant (cassis) and blackberry juices I can trivially tell these apart, and I did not have to "study" any of that. From other comments it sounds like doing the same for wine takes years of practice, which is obviously only accessible to the leisure class.
- barrkel 3y agoNo - I could put a glass of Burgundy, an oaky Rioja and ripe Australian Syrah in front of you and you'd be able to trivially tell them apart, no training needed.
- hobo_mark 3y agoOf course. But now do a blind taste with someone off the streets, and ask which one is the "oaky Rioja".
- roughly 3y agoThat’s a different statement from “they all taste the same.”
- explaininjs 3y agoDo a blind taste test of the fruits and ask the same question. The answers may surprise you - humans are shockingly bad at blind identification of common foods.