Two Gr�ner Veltliners revisited
DaleW > wrote:
> I must say it is refreshing for a wine professional to be clear
> that his/her sensory threshold might be high for something.
I never had a problem admitting this. I guess just about everyone
has a different nose/palate profile. For me, I have high tresholds
for sulphur and brett*), average or slightly below to TCA, and
quite a low one for oxidation. In the latter case, on a tasting
panel, usually I am the watchdog.
*) A collegue of mine recently cited a paper that only 1 out of 8
persons are able to precisely identify brett. So being among the
87.5 percent who cannot doesn't worry me at all!
M.
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