Stan The Wine Man

I’ve gotten a bit of flak for using this term when describing a wine. In fact, I was at a wine tasting event that I put on, and one of the folks in my wine group said…”I think only you could get away with using that word.” Now, what he doesn’t realize is that many wine writers like to use the word “jammy” in particular when describing a red wine. What do I mean when I use that word as a descriptor?

Jammy: This is when the red wine actually tastes like a spoonful of Smuckers jam (flavor depends on the wine). Fruit-forward my be the politically correct term, put I really don’t think that does the mouth-feel you get justice. In most cases, a wine will come across jammy if it is high-octane (high in alcohol). Typical examples of wines that can reach the “jammy” level are, Zinfandel, Australian Shiraz and Spanish Monastrell or Grenache. Of course, I think there are other cases where wine can come across as jammy but the aforementioned examples are most common.

The term “Jammy” for a wine does not have to be taken as a negative. There is a time and place for such wines and if you are in the mood for a fruit-bomb jam session in your mouth, seek one of these wines out. There is the camp that believes that a wine that is high in alcohol and jammy is in some way flawed. My advice to them is… Don’t drink those types of wine. However, don’t persecute those who do!

Jammy can be misconstrued as flabby, but there is a difference. Flabby wine means no structure, life or pizzazz. Jammy just means the fruit is the prominent part of the taste experience and the fruit is ripe. The wine still has structure and still has life on the palate. If it is both jammy and flabby then yes, it is a flawed wine. There are times I really enjoy a jammy wine, especially when I’m eating something with a healthy dose of BBQ sauce on it or eating something sweet, like a piece of chocolate cake. There are also times (in most cases) I enjoy a wine that is mineral driven and shows restraint and finesse, or has a nice backbone of acidity. That is the beauty of wine. There is something for every occasion or whim and if we have an open mind and palate, we can find a way to enjoy them all.

Cheers! Stan The Wine Man

I know, it’s actually two words but like most wine writers I use it as one word. It is a term I use often and is actually a shortened form of the term middle palate. Some writers probably think using mid-palate in describing a wine is going a bit over-the-top. It might be, but I really don’t care because I find it to be an important element in the wine drinking experience. So, how would I define “mid-palate”?

Mid-Palate: When drinking a wine, it is the flavor sensation you get between the initial hit in the mouth and the point when you swallow (or spit). This is an important part of the wine tasting experience. This is the part of tasting where the wine coats your taste bud sensations (sweet, sour, salty, bitter & umami). It is at this point that you get the most out of a wine if you are interested in analyzing it at all. It is a very important area for a wine critic in breaking down the flavors they taste in the wine itself.

If you are open at all to developing recognition of a mid-palate experience, you need to slow down a bit when drinking the wine. Another words, don’t slam down the glass of wine like a shot of whiskey. Take a moment to slosh the wine around in your mouth sucking some air through the liquid. Don’t give a f*#^ what people think, it’s your glass of wine. Think about what flavors you are tasting as the wine coats your taste buds. You can take as long as you want, and I think you will be pleasantly surprised at the results. When you actually swallow the wine you will no doubt notice that the flavors you recognized on the mid-palate will linger through the finish (if it is a well made wine of course). With just a little practice, you will soon find that it is just a normal part of your wine drinking experience and unless you have challenged taste buds, it will certainly enhance that experience.

Cheers! Stan The Wine Man

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