Wine comes from a fruit tree planted in the ground and producing grapes. So, here are all the clues we are going to need to identify a wine. It can taste fruity, earthy, flowery (presumably by having it planted beside a flower bed) or vegetal (if planted next to asparagus or bell pepper patches)!

I mean to say: Consider the ABC: Wine comes from a grape which contains 80% water. It leaves very few other elements to play with. So, there is really not much need for endlessly duplicative content on the acidity of a wine, its fermentation temperature, or its upbringing. Life is simply too short to go into such trash.

I have heard someone say: ‘What I don’t understand is why we can’t have ratings that are like, but slightly more complex, than those for coffee. You learn where the bean (or grape) was grown and some info on the land; then you know something about the roast and the acidic level, the strength and so forth. Why want to know more?

No, you won’t discover an apricot or whatever else you are looking for in a bottle of wine. Leave it to others to do. Maybe you only need to visit an orchard house or have a look at a farmer’s almanac to sharpen up your knowledge of flowers and veggies again.

Isn’t the secret simply to enjoy great wine?


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