This is a word used often by wine writer/critic Joe Roberts. I find it to be a very interesting adjective for describing a wine. I asked Joe if he could send me his definition and reason for using this word in relation to wine. Here is what he wrote:
I’m often teased (justifiably) for how often I use the term “pithy” when describing wines. There are basically two meanings of pithy, and both apply pretty well to wine. The first is “Concise and forcefully expressive” which is just perfect for some wines that have a linear feel to them, like austere Rheingau Rieslings, the kind of wines that just seem to have a laser-like focus and expression on the nose and in your mouth, saying “I’m here, feel my steel, I am not to be f*cked with!” The second definition of pithy is (logically) “full of pith,” which for wine means simply that it tastes or smells like citrus pith. I love that quality in wines, particularly in fresh white wines and rosés, and especially when it comes through a little bit on the finish as the wine fades away after you swallow it. You’d be surprised how many smart, experienced wine pros don’t actually know that pithy carries that second meaning (I’ve won a few bets with those people over drinks).
Cheers,
Joe Roberts
Check out Joe’s blog, because it is very cool, and you will see him use the word pithy or pith often. He also has a wine column “Wined Down” on Playboy.com along with a new gig as the wine expert on Answers.com. You will see it all when you visit his sight. I want to thank Joe for taking the time to enlighten us on the wine descriptor…”Pithy”. Cheers! Stan The Wine Man
