On Aug 27, 3:41�am, Michael Pronay > wrote:
>
> Probably you are right with the sulphur. Unfortunately (or, in
> fact quite fortunately!) my sensory threshold to sulphur is
> rather very high, so I can't really comment.
>
We share that trait. Other than a few things like really young JJ
Prum, I virtually never note sulphur.
I must say it is refreshing for a wine professional to be clear that
his/her sensory threshold might be high for something. It seems so
clear to me that humans vary widely in their sensitivity to TCA, brett
(and its different strains), sulphur, reductive odors, VA (not to
mention other less-definted things such as the greenness some people
get in some vintages of Pichon Lalande or Loire reds). Yet some
critics seem to have a fairly high tolerance for some things and not
admit it. The flip side of course is those who have an abnormal
sensitivity to brett or sulphur, and score down wines heavily based on
a "fault" that most wine drinkers would never detect.