The rise of undersea champagne

[Lehaut]

I have read about this technique before, but it seems to be taking off.  The vocabulary needed to describe many things in life - smell, taste, colours music etc  I do not have.  However, if the "experts" use this sort of language to describe the wine in the article then I must be missing something!

A series of “expert tasters” initially described the wines “using terms such as ‘animal notes’, ‘wet hair’, ‘reduction’ and sometimes ‘cheesy’”, the report said. But after allowing the wine to sit in the glass and oxygenate, it released more pleasant aromas, described as “spicy”, “smoky” and “leathery”. Dominique Demarville, the then chef de caves at Veuve Clicquot, tasted the champagne three times, detecting ripe fruits, truffles and honey, and declared it to be among the world’s best champagnes.

https://www.theguardian.com/business/2023/nov/25/the-rise-of-undersea-champagne-i-have-never-tasted-such-a-wine-in-my-life

[betise]

A cheesy reduction of wet animal hair would probably put me off too.

[menthe]

Just stick with supermarket plonk.....at those prices, they wouldn't bother flavouring it with cheesy wet animal hair!