Lehaut Posted November 25, 2023 Share Posted November 25, 2023 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 Link to comment Share on other sites More sharing options...
betise Posted November 25, 2023 Share Posted November 25, 2023 A cheesy reduction of wet animal hair would probably put me off too. Link to comment Share on other sites More sharing options...
menthe Posted November 25, 2023 Share Posted November 25, 2023 Just stick with supermarket plonk.....at those prices, they wouldn't bother flavouring it with cheesy wet animal hair! Link to comment Share on other sites More sharing options...
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