I toyed with the idea, of keeping this image for a suitably austere, pinpoint and intense young Riesling. It's a cliché I've mostly avoided, though I can see the appeal. The word laser seems to capture and indicate something modern, undiluted, focused and linear.I suspect opponents of the 100 point scale and wine scores in general, will not like the notion of caudalie. As most doctors and Latin buffs will tell you, cauda means tail. The caudalie is the unit for measurement of aftertaste. 1 cadualie = 1 second of aftertaste. Even for an inhabitant of Nerdistan, it seems superfluous and overly prone to inter and intra-observer variability.
2 comments:
The caudalie is an interesting concept and one that correlates to what is widely considered to be a hallmark of quality wines. I'm an opponent of wine scores as scores, but not necessarily an opponent of wine scores as yet another piece of information with which one may base a purchase. The caudalie strikes me as something similar, if nothing else: it might be subject to internal and external variability and discriminate against certain wines whose virtues are charm and "appropriateness to X occasion or to X pairing," but it's still a worthy metric.
Have you used it with any of your recent wines?
Though totally unrelated to wine, I find it interesting to contemplate the idea of length, when drinking other things, like milk. . . Milk has excellent caudalie. Largely because of the ability of the milk proteins to stick and coat your tongue and mouth. I raise this point, because it is the ability of flavour compounds to persist in the mouth which seems to give a wine length. Presumably this is one of the arguments for not fining or filtering wines - the hope that the colloids will remain, giving added texture and length.
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