A Parker description

Aussie Grenache?

I was thinking an Aussie Shiraz, but Sparky Marquis had soething to do with it.

Was he reviewing one wine or an entire meal?

pavane

You're warm to the grenache. Have another go?

I Googled it, so I won't give it away, but I doubt that anyone will get very close, at least geographically. Dale's guess of Aussie Grenache may be closer to the mark than one would expect ;-)

Mark Lipton

Parker's descriptors for at least the past half decade have verged on self parody. Melted licorice? sweet tannins? Whatever...

Mark Lipton

If the chocolate did not melt, you would not really taste it, certainly not swallow it... and if the strawberry were not ripe, you would not eat it. Cherry cannot be used for marmalade, you would call it jam. As for burning embers, is there any other kind?

Come on Mark, google is fair play. and Dale kudos on the Grenache. I got so carried away with the chocolate that one gets in some Aussie Shiraz that I forgot the "perfect " wine for chocolate- Mark with you permission I would reveal Rasteau

"Mike Tommasi" skrev i melding news: snipped-for-privacy@mid.individual.net...

Embers don't burn, do they?

Anders

(now, don't flame me, please :-)

parker's glowing report...

I must apologize, Dale! I didn't expect anyone to read my post as a challenge, although you rose to it and did rather well, as Mark has pointed out.

My reason for the post was to illustrate the absolutely ridiculous level to which these descriptions have risen. I think Hugh Johnson once avered that they had become descriptions of fruit salad. There must be a more sensible way, somewhere between RP's and "this is a nice drop o' plonk" that will go well with ........etc., etc. Graham

I was quite taken aback by his guess, although it wasn't my intention to make this a competition. Graham

Oh, I knew what you are aiming for. And totally agree re the extremity of the descriptors. But I just found myself wondering which wine, and the OTT imagery reminded me of his Oz and CaliRhone notes (to wines he adores, and I detest). The redness of the fruit led me to Grenache tather than Syrah or Mourvedre. On the whole I prefer a well done structuralist note to a Baskin31flavors style, though I tend to list fruit impressions myself,. But I'm not a pro. But saddest thing is if his note has ANY validity, it's another sign of the internationalization issue, as this is hard to believe as a note of any Rhone of yore

I should note that I recognized the original intent as well, but sometimes those of us with competitive instincts just can't help playing "What wine is this?" or any of its flavors (I am currently addicted to trying to figure out ports of call from photos on a web site- spending too much time on google earth but having fun>)

The crazy thing is that Parker must have liked this wine (91 points IIRC) but when you read it just doesn't sound that appealling, sort of like when you read about the petrol in riesling, yes , you know it is a good thing, but it doesn't really make the right connection when reading as opposed to sipping it.

So was it Parker or one of his minions?

lleichtman wrote: So was it Parker or one of his minions?

It was Parker. He's still in charge of the Rhone Valley which, along with Bordeaux, may be only area he's still reviewing for TWA. He's relinquished the rest of France, Italy, Spain, Australia and now California, too.

Mark Lipton