Think about it... the language of wine almost never has to do with describing something that tastes like wine. We use flowery verbiage to tease the imagination, such as "essence of fine leather and bacon fat" or "a rush of honeysuckle and white peaches" or "briary, with a powerful wallop of black cherries and chocolate"... you get my drift. I daresay that if we couldn't describe the myriad flavors and/or smells of a wine with terms other than white/purple/sweet/sour/tart/good/bad, etc., we probably wouldn't have as much fun with it and we definitely would not enjoy wine nearly as much.
So, when my wife says, "I want something crisp" or my friend requests something "chewy", I know exactly what will satisfy them. Crisp, flowery, chewy, unctuous, tart, silky, soft, robust, bold, tropical, spicy, "barnyardy" - it's such a colorful language, isn't it? I love it. In fact, I never get enough of it. Reading wine reviews is so much fun because I'm always amazed at the new and creative ways that writers can find to describe fermented grape juice. Life is too short to be boring!
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