A Private Conversation About Meiomi with Multi-Discipline Descriptors

Meiomi Pinot Noir, 2012A blend of Pinot Noir grapes from three different counties, Monterey, Santa Barbara, and Sonoma, Meiomi, 2012 is a deep garnet red color with aromas of blackberry, earth, sage and wood. It is savory and silky with its smooth tannins and long, elegant finish. This is all true, but do these words seem old and stale? Jeff, the Drunken Cyclist, in his passing comment that there aren’t enough descriptors available in the wine world, has inspired me to look to other disciplines for some lexicon enhancing. Let me try again…like the key of D Major, not common like the C scale, but without many sharps and absolutely no flats Meiomi flows elegantly with structured intervals. Perhaps, that’s not very informative. Let me try something else…With tannins as smoothly fibrous as a corpus callosum, this wine does a beautiful job of integrating the art and science of both hemispheres. Maybe not.

Wine reviews, like song lyrics, are unspoken conversations. So are blogs for that matter. Talking to ourselves on line, thinking out loud, we’re the bag ladies of the internet, only, hopefully, more coherent. Does it matter whether or not anyone is listening? Would it change what we write? Does Dave Matthews write lyrics for his fans, or is he having a private conversation with someone from his past; a conversation that was never spoken out loud? And why do we want to listen in? Is it a conversation we could have had at some point in time? Is all writing giving voice to feelings in silence, the solitude of a half dialog that can be superimposed onto and replayed into different lives at different points in time?

These aren’t questions that are meant to be answered definitively; they’re just some things to thing about, perhaps exchange one-sided conversations on. Now, if anyone has suggestions for a source of new, useful wine descriptors, please let me know.

10 comments on “A Private Conversation About Meiomi with Multi-Discipline Descriptors

  1. Great post! (And not just due to the pingback!) I have ranted about tasting notes before and I still do not know how I feel about them. They seem to be synonymous with wine blogs–but why?

    • foxress says:

      Thank you for your comments, which are always welcome, and thank you for answering my questions with a question! Only poets read poetry, but everybody, not just winerds read about wine. Does that make wine analysis an accessible art? Is that its appeal?

  2. A sensory overload of unique descriptors. I think that is why I try to avoid them in my discussions, but I thoroughly enjoyed your attempt to add to our argot.

  3. Dwight Furrow says:

    You ask lots of hard questions. All writing is like putting a message in a bottle. Whether it communicates something or not depends on whether it finds someone receptive to the message.
    I like the way you put this: ” …the solitude of a half dialog that can be superimposed onto and replayed into different lives at different points in time?” Good writing is like that. It can be understood by many different people in different contexts.

    As to an expanded lexicon for wine writing, I’ve always found the realm of personality to be the most useful. You might check out a book called Wine and Conversation by Adrienne Lehrer. She is a linguist so there is a bit of theory but it’s fairly readable. She explains how metaphors work specifically regarding wine.

  4. Bernie says:

    I Just found your blog and really enjoy what I have read so far, particularly this one and the one on the Tavel. I, too, really like the Meiomi and I don’t think that your first description is stale. I think it is the quintessential California Pinot Noir. It is affordable enough for nearly every day drinking but serious enough to satisfy nearly any wine enthusiast.

  5. caspernick says:

    I have often wondered if my reviews sound canned, with the same descriptors appearing every week. Having read your post, I think I may be overreacting. The major red varietals have the same basic flavors- red, black and blue fruits (plums, berry, currants etc) and that needs to be mentioned. Secondary flavors are where the wine gets interesting, with mint, eucalyptus, vanilla, earth, green peppers etc. The tannic structure and the acidity are part and parcel of the wine and should be included in the descriptor, plus a picture is worth a thousand words. Try reading some of Michael Broadbent’s reviews, they read like novels! I digress, your post was enjoyable and I shall look for the Meiomi.

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