I actually taste ingredients in artisan beers, not "flavors".Originally Posted by Kenyth
To me, it's more like food. If a dish contains cinnemon, a food critic will describe it as having a dash of cinnemon, not earthy with a touch of spice. Well, at least they SHOULD describe it as cinnemonny. :)
There's also a level of snobbery or buzzworditis involved in tasting definitions. If someone tells you a wine tastes like bartlet pear, you're not likely to question that assessment. He could be completely full of shit. He may have seen bartlet peaches at the grocery store that day and decided it would sound more sophisticated than just saying peaches. It's really no different than a crooked mechanic or computer tech. A friend of mine once had $2000 worth of work done to a K car because the heater didn't work.




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