Are no two bottles of wine the same and do we interpret flavours and aromas differently?

If its the same wine, producer and vintage you would expect two bottles to be quite similar to each other, pretty much ‘the same’. Imagine rating an important wine as the Brunello di Montalcino 2007 from *Poggio di Sotto professionally

Vino Poggio di sotto

– and so become able to give this producer’s vintage a fair score and critic, you’d have to have a decent number of bottles, at least 20-25 if you ask Parker (should the rating for some reason serve scientific matters it would require at least 100 bottles, thus obtain critical mass) to build your criticism on. The premium wines with more than 90 point out of a 100 are among other parameters given their high score for their recognisability -a sign of great quality. Should the 90+wines for some reason not be ‘the same’, my best guess would be that it would be due to storage. I would probably shut out the possibility of faults or lack of correct hygiene during production the status of the 90+points already given (by a guy like eg. Parker, Suckling or Jancis (above 16/17 out of 20)) taken into consideration.

Might two people experience different interpretations when describing the same wine? Absolutely. Describing a wine’s aromas and flavours is highly dependent on where and what the individual that tastes comes from. There are by all means indeed some general flavours and aromas characteristic for a certain grape/wine subject to where in the world it has been produced, but for the rest; what an individual sense or perceive corresponds hermetically to that persons background and culture.

*Poggio di Sotto is no longer owned by Piero Palmucci and his swedish wife. In 2007/2008 they sold to Collemassari

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