This means that instead of heavy-handed prose, I’m using a simple scale to explain how high or low I think a wine’s acid or tannin levels are. Hopefully, this will be a useful change in wine reviewing, but I've realized that it would be helpful to all if we defined those things that are likely to objectively measured.
This isn’t going to solve all of our problems, you might find my medium acidity to be on the high side, for example, but I hope you will at least be more able to calibrate your palate against mine! Take a look at some of my recent reviews and let me know what you think. Does this approach help you to better understand wine?
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