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(The New York Times)   How to read a wine label in 12 easy lessons (or your second bottle)   (nytimes.com) divider line
    More: Interesting, Wine, brand names, nature of the wine, knowledgeable wine consumers, name of the producer, Clos Saint Urbain, variety of grapes, regions permit  
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387 clicks; posted to Food » on 29 Sep 2020 at 3:35 PM (8 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-09-29 5:42:08 PM  
3 votes:
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2020-09-29 4:07:57 PM  
3 votes:
Step 1: Find ABV.
 
2020-09-29 4:59:05 PM  
2 votes:

fallingcow: 1) why do you need lessons for how to read a farking wine label?

2) I'll never know because paywall.

3) grape-varietal labels suck. Appellation system is far more useful. "Pinot noir" (but also as much as 25% of god knows what else) OK great, could taste like farking anything, huge help, thanks for nothing.



I got around the paywall but it's a painfully dull article - it feels more like he's showcasing certain designs of labels rather than providing useful information. Like he spends a lot of time on font choices and international awards trivia.

I totally agree with your point # 3 - I do like that the two wine & liquor stores I go to have some pretty good and useful tasting notes on little placards by the wines. The neighborhood one is especially funny: "$5 Catalunya. Perfect for putting in a red solo cup at a backyard BBQ. Enjoy with hamburgers and hot dogs". It was indeed pretty damn good for $5 wine.
 
2020-09-29 4:38:55 PM  
2 votes:

mjjt: [Fark user image 792x741]


Ah. I mistranslated years ago in Paris, and thought I should drink a quart at every meal. Ah well, no sense in changing now.
 
2020-09-29 8:10:06 PM  
1 vote:

dericwater: MusicMakeMyHeadPound: dericwater: I only need to know one thing, whether it's white, red, rosé, or sparkling (white, red, or rosé). I might want to know whether it's a dessert wine as well.

The residual sugar is probably way more important: sweet, semi-sweet, semi-dry, dry.

For example, Moscato and Sauvignon Blanc are both white but you might be in for a nasty surprise if you're expecting one and get the other.

And that's what my search criteria would differentiate. Moscatos are dessert wines, SB's aren't. But can I tell a SB from a pinot grigio or a chardonnay? No way in hell.


I think this calls for a scientific taste test!

You might fail, but I bet it'll feel good at least.
 
2020-09-29 6:10:24 PM  
1 vote:

MusicMakeMyHeadPound: dericwater: I only need to know one thing, whether it's white, red, rosé, or sparkling (white, red, or rosé). I might want to know whether it's a dessert wine as well.

The residual sugar is probably way more important: sweet, semi-sweet, semi-dry, dry.

For example, Moscato and Sauvignon Blanc are both white but you might be in for a nasty surprise if you're expecting one and get the other.


And that's what my search criteria would differentiate. Moscatos are dessert wines, SB's aren't. But can I tell a SB from a pinot grigio or a chardonnay? No way in hell.
 
2020-09-29 5:11:53 PM  
1 vote:
Step 1)  Find the ABV.
a)  if not found end
Step 2)  Is ABV over 10?
a)  if not end
Step 3)  Is it under $10?
a)  if no end
Step 4)  Buy it
 
2020-09-29 4:38:00 PM  
1 vote:
1) why do you need lessons for how to read a farking wine label?

2) I'll never know because paywall.

3) grape-varietal labels suck. Appellation system is far more useful. "Pinot noir" (but also as much as 25% of god knows what else) OK great, could taste like farking anything, huge help, thanks for nothing.
 
2020-09-29 3:56:36 PM  
1 vote:
Nice article. I've always preferred German wine labels; they contain all the information you need.
 
2020-09-29 2:52:24 PM  
1 vote:
Well here's some ideas from beer labels

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