Talking about Tasting: the language of wine
Much of our everyday talk about food and drink is actually about likes and dislikes, sometimes as a kind of running commentary to a meal: ‘Don’t think much of this wine, do you? Tastes like vinegar’. ‘How’s your steak? Very nice. Yes, very nice and tender’. If we are guests politeness may make our ‘commentary’ somewhat less than frank.
KeywordsFermentation Rubber Acidity Aeration Odour
Unable to display preview. Download preview PDF.