How to describe extreme of several traits (acidity, sweetness, etc.)

The "right or wrong" was to the issue "is it possible for an ordinary person to learn to tell the difference". This is not a matter of opinion, it is actually subject to empirical and objective testing.

It is my opinion that it is possible. This is however a fully testable opinion.

Jose

That's not the point. There are better, and there are better QPR, within any variety, including Amarone. There are Amarones that will go better with some foods because of the way they are made, and other Amarones that will go better with other foods. (The above is speculation, as I have not had any Amarone myself, but it is true of all wines I =have= had).

I'm making this and that for dinner. I go to my wine cellar where there are six Amarones waiting to be opened. Which do I pick? While it is your contention (and perhaps a fair one) that any one would be pleasing with this and that for dinner, the one on the left cost me $350 and I only have one of them. The two on the right are less expensive, and I have two bottles. The ones in the middle have pink labels. This is not much to go on.

But if I remember that the two on the right were spicier than the others, the pink label ones were lighter than most, and the one on the left was quite tannic six years ago when I tasted it, and I have some experience (doesn't have to be a lot) I might be able to pick the one that would be =most= pleasing with the this and that I'm having today.

A pure neophyte would not be able to use this information all that well. But one who has tasted wines, paid attention to the sensations (even knowing that it is analysis, and not sensual gratification), and then later on, =drunk= those wines with foods, and compared the analysis with the final experience, would have a leg up.

I contend that ordinary folks who care, can get this leg up. I further contend that it is useful. I have found that it is also pleasurable.

After all, wine is for pleasure.

Jose

I agree with that: That everyone is allowed to hold whatever opinion they wish to hold is not the same as every opinion being of eqaul value or correctness. A colour blind person may be of the opinion that the 3 lights at a traffic light (= Robot in thre US???) are the same colour. that does not make it true.

pk

I doubt that subtle differences among various vintages or producers of Amarone would make some unsuitable for particular dishes, but not others. The blend of Amarone is prescribed by law; it's not like you're comparing Chianti and Chardonnay.

Oh come on. They all will work just fine.

Some might have to wait longer than others, but when they are ready, any would be fine, I assure you.

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Hi I did a search for Amarone at the Norwegian state monopoly website and found

49 different ones listed. Price variation was from 197.00NOK to 1995.00NOK (roughly 30USD to 300USD) a bottle. A local tasting organization has evaluated several of these and found some very good buys and some not so good. Valpantena Amarone della Valpolicella 2000 197.00 5*- = very good buy Villa Monteleone Amarone 1998 375.00 5*

Sesante Amarone della Valpolicella Classico 1998 288,90 3*+ = average buy. Evaluation: Good, concentrated nose, not followed by the taste which is a bit sour and dry, lacking width. The oak notes are prominent throughout the tasting curve. Price is too high.

Now, the challenge is: Will you question the findings that less good Amarone do exist? Also, that less informed buyers may be directed to potentially better samples with the aid of tasting notes?

Anders

(Admittedly, most Amarone is actually good (for those liking somewhat sweet red wines... ) :-)