Quote:
Originally Posted by NewPhin
Haha. I don't usually talk about the way it "tastes" unless a taste is overwhelming (tobacco, cherry, oak). I usually am more interested in talking about the entry/body/finish as well as the mouth feel. I like wines with a lot of body that linger on the palate. That's why I don't like most pinot noirs. I find that they have a good entry, but that they're too light on the palate and don't stick around. That's why I term the wines I like "whiskey reds." I'm a whiskey drinker. I like wines that provide a similar experience to sipping good whiskey, so I tend toward heavier wines.
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I'm not sure how I'd classify Beringer's Cabernet, as being heavier or lighter, just because I haven't had much outside of it. But I'll keep that thought in mind.
I have also watched
John Cleese's Wine for the Confused on netflix in order to get more into enjoying wine; that was interesting and helpful, but it's strictly for beginners.