I routinely advocate for a fresh look at wine lexicons so was thrilled to be a guest on the terrific Wine Blast podcast, sharing my thoughts on a term we wine writers love to hate and hate to love, "minerality.”
https://susieandpeter.com/podcast-episodes/season-four/the-mystery-of-minerality/
Wine writing evolves slowly, but some writers are accelerating the pace with new approaches that are personal, diverse, and inclusive.
I'll be speaking this Friday on the subject, exploring problems of existing lexicons and sharing examples of some new ways to work.
This talk is for members of the Circle of Wine Writers, but other members of the #wine trade are welcome. Drop a comment for the zoom link. 🥂
Thrilled that Dave McIntyre covered this important topic in his latest @washingtonpost column, citing the panel I led recently at Unified Symposium and quoting two panelists, Erica Duecy and Alicia Towns Franken.
#wine #WineLexicon #WineWriting
https://www.washingtonpost.com/food/2023/03/02/wine-vocabulary-exclusionary/
I’ve published the remarks I delivered at the start of last week’s Unified panel, “A New Lexicon for Wine.”
I'm developing a longer article about the topic, so stay tuned for more details and examples. Meanwhile, here's a taste.
#wine #winewriting #winelexicon #lexicon
https://terroirreview.com/2023/02/02/we-need-to-talk-about-wine-talk/
‘I always thought wine was really snobby, and never understood what tasting notes were all about,’ said @ WKDgirl. ‘But seeing something described as plum, raspberry, smiley face, thoughtful face’ it suddenly all makes total sense.’
Meg Maker
wineworldnews
