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- Apr 2022
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Wine experts, meanwhile, know about surface-level characteristics like grapesand regions—but they think about wine in terms of function: wines that areluscious and fruity, good for pairing with spicy food; wines that are big and boldand can stand up to a hearty meal; wines that are fizzy and festive, fit for acelebration. “Luscious,” “Big,” and “Fizzy” are, in fact, three of the eightcategories Wesson devised for his stores (the others are “Soft,” “Fresh,” “Juicy,”“Smooth,” and “Sweet”).
As an example of deep functional classification by experts, sommelier Joshua Wesson uses the functional categories luscious, big, fizzy, soft, fresh, juicy, smooth, and sweet to describe wines for customers rather than using the more straightforward and surface level grape varietal descriptors that are otherwise used to categorize wines in stores. These higher level functional classifications also assist in choosing a wine for pairing far more subtly than the extraneous grape types and regions which may carry little informational value to wine novices.
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