Hitting a wall trying to describe a wine: between poetry and total disaster 📝🍷

👉 “It’s fruity but… not too much.”
👉 “There’s a hint of… uh…” (brain freeze)
👉 “It’s… good.” (thanks for the insightful analysis)

So, how do you avoid a total breakdown and talk about wine without sounding like a walking aroma chart?

📌 The Problem: Wine Is Emotion, Not a Data Sheet

🔴 Too technical → You bore everyone to death.
🔴 Too vague → You say nothing.
🔴 Too pretentious → “This wine has a nose of damp leather and sun-warmed slate.”

🎯 The goal: Be precise, but not annoying.

📌 How to Talk About Wine Without Getting Lost?

✅ 1. The Nose: Keep It Simple.

No need to hunt down every single note—just focus on 2-3 dominant aromas.

✔️ Fruity? Red fruits (strawberry, cherry) / Black fruits (blackcurrant, blackberry) / Citrus / Exotic fruit
✔️ Woody or spicy? Vanilla, cocoa, pepper
✔️ Minerality? Flint, chalk
✔️ Other? Leather, tobacco, herbs

✅ 2. The Mouth: Focus on Texture & Balance.

A great wine isn’t just about flavor—it’s a feeling.

✔️ Acidity? Crisp, fresh, mouthwatering.
✔️ Tannins? Soft, bold, silky.
✔️ Length? Does it vanish instantly or linger beautifully?

✅ 3. Summarize Without Sounding Like a Textbook.

📌 Bad example → “A nose of black cherry with notes of sweet spice, a sharp attack, and silky tannins.” (= boring)
📌 Good example → “A wine that hits the spot—juicy, vibrant, and leaves a lasting impression.” (= makes you want to taste it)

📌 The Key to Talking About Wine Without Overthinking It

🎯 Keep it simple. No need to be a sommelier—just be clear.
🎯 Emotion > Technical jargon. “This wine reminds me of a summer night.” That works too.
🎯 It’s okay not to know everything. Nobody has the perfect tasting vocabulary.

And you? What’s the biggest struggle you’ve had trying to describe a wine? 🍷🔥