MUST READ: The language of wine writing

There was a time not too long ago, when all aspiring and perspiring copywriters were asked the same first question: “How do you describe the colour red to a born-blind person?”

Describing food and drink falls in the same category. How do you describe it without comparing it to something else, which assumes the reader knows the other thing. As if to appreciate something, we must necessarily know the other.

On the New English Review, Colin Bower shows what cogent food writing is:

“Wine is always described as being something else. This is appealingly post modern. If a chardonnay tastes a bit like a peach, what then does the peach taste like? A chardonnay? And if so, what does either taste like?

“If you must describe the Van Loveren 2001 limited edition Merlot as being “chocolatey” does it mean that chocolate tastes like the Van Loveren Merlot? And if we like the Merlot on account of its tasting chocolate, why don’t we eat chocolate instead of drinking wine?

Read the full article here: Language, truth… and wine

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