A wine podcast from Luke Campbell and Luke Morris talking all things wine. What to drink, why we drink it and the culture that surrounds drinking. Without the usual pomp and ceremony that goes with it!  

Ask us questions at E: [email protected]  

Contact Luke Campbell at http://vinified.com.au | @vinified_wine_services  

Contact Luke Morris at http://lukemorrisha.com.au | @lukemorrisha  

This week asking to remember Mick Nippard, wine words, and what to do with a cap.

Topics

• 4 Go to Descriptor Words to Help You Describe Wine

• Listener Questions; Marg from Dover Heights

• What are to Australia Top Varietys - The lads continue the convosation.

Terms/ Wine Verbage

Fleshy = Fleshy wines are described as velvety, meaty, or beefy. It signifies that the wine has a lot of alcohol, body, and extract, Think Darker Varieties, Merlot, Cabernet and/ or Shiraz

Stonking = All encumbering, complete, Bloody great, ticks every box.

BIG = No!

Aromatics = Aromas are smells, which originate with the grapes, in contrast to bouquet, which defines smells acquired during bottle-aging. In the process of sensory evaluation, purists can also discriminate between wine’s aroma (smells sensed by sniffing the wine through the nose) and its flavor (smells sensed via the mouth).

Length = We measure this in short, medium, and long. The longer the finish the more positive reaction we will have to the wine. A great testament to how a wine will age.

Elegance = Poise, The velvety steamroller. Not Fat and Sassy

Complexity No.!

Zippy = no twist no turns, straight though to the keeper. White wines are often described with characteristics similar to lemon or lime juice.

The podacst is proudly sponsored by UnBottled Wines Ultra Premium wines...In a Box!

Hosted on Acast. See acast.com/privacy for more information.