Author: gusclemens

Pale straw color; lemon, nectarine, grapefruit, citrus, green apple, apricot, pear, peach blossoms, honeysuckle, pine, summer rain on a hot day on the nose and palate. Continue reading →

Medium straw color; lime-lemon, grapefruit, green apple, pear, beeswax, minerality on the nose and palate. Continue reading →

Pale gold color; peach, pear, Granny Smith apple, Meyer lemon, orange peel, spicy oak, vanilla, white flowers. Continue reading →

Deep ruby color; blackberry, sour cherry, plum, raspberry, oak, espresso, balsamic, chocolate, vanilla, pipe tobacco, vanilla, white pepper, juniper on the nose and palate. Continue reading →

Continuing our investigation of wine descriptors. Last week we noted wine shares the same molecules as familiar, pleasant tastes and smells. But what about all those weird descriptors? Continue reading →

Pale ruby color; cherry, plum, blood orange, blackberry, leather, cedar, earth, wet slate, hibiscus on the nose and palate. Continue reading →

Deep ruby color; cherry, blackcurrant, blackberry, plum, chocolate, mint, leather, vanilla, oak on the nose and palate. Continue reading →

Deep ruby color; cherry, strawberry, blood orange, blackberry, chocolate, smoke, pepper, earth, oak on the nose and palate. Continue reading →

Deep ruby color; cherry, plum, blackberry, raspberry, oak, vanilla, chocolate, flowers on the nose and palate. Continue reading →

Using words to describe wine is fraught with peril and leaves wine writers exposed to ridicule. Adapting a line from Martin Mull: writing about wine is like dancing about architecture. And we do it anyway. Continue reading →