c/wine-tasting-notes

How smelling my backyard helped me understand Syrah

I often got confused by tasting notes like 'earthy' or 'mineral'. Last week, I had a glass of Syrah and it hit me, that smell was just like wet leaves after rain. I started thinking about scents I know from my garden or kitchen. Now, when I taste wine, I skip the fancy words and just ask myself what it reminds me of. It made tasting way more fun and less stressful. I even nailed the black pepper note in a Zinfandel by remembering the spice rack. Who knew it could be so easy?

Stopped writing novels for each wine tasted

I saw I was jotting down too many details and missing the actual drink. So I quit the big lists and kept my notes to three or four words. For example, my last Pinot Noir got 'cherry, soft, easy night' instead of a paragraph. Now looking back at my journal, I remember the wines way better. It turns the whole thing from a job back into a fun hobby. Who knew less writing could mean more enjoyment?

In my experience, the meticulous process of cataloging wine aromas over several weeks unexpectedly aligned with my physical therapy exercises for a shoulder strain, your mileage may vary.

The divide in our sales team over tasting note styles is getting heated

At my winery, the sales team is split on how to write tasting notes for client presentations. Some argue for vivid, descriptive language to evoke emotion, while others insist on straightforward data like acidity and tannin levels to avoid confusion. Which approach do you think is more effective in a professional setting?