Continuing our adventure in the world of wine descriptors. • Tannin: Tannins come from grape skins, seeds and oak barrels. Tannin creates puckery, black tea-like sensations in your mouth that ...

$85-98 Last round: Friday is the beginning of my liver’s wine work weekend. Email Gus at [email protected]. Follow tasting notes on Twitter @gusclemens. Website: gusclemens.com. Facebook ...

If there is one thing that wine people are often accused of, it’s the use of overly florid and, frankly, over-the-top language when it comes to talking about wine. I get it. There is often a ...

In my descriptions I try to focus on a wine’s structure, acidity and texture, attributes we can usually agree on. Flavors are trickier. My red currant might be your raspberry. That leafy ...

As absurd as some of these descriptors, they are handy in communicating what our brains perceive when we taste wine. One of the most controversial descriptors of late is “minerality.” ...

tasted like red wine. Descriptors like raspberries, blueberries, leather, and black pepper had me wondering, how did they get those flavors out of what I just tasted?! But I continued to observe ...

In our continuing investigation into the world of wine descriptors, we move to common terms. • Acidity: Key component of wines that “clean the palate” and affect how wine looks, tastes ...