Meg Maker

I was thrilled to contribute a few remarks for this thoughtful piece about industry efforts to #decolonize the #language of #wine.

Malu Lambert reports on an initiative in South Africa to create a Chenin blanc aroma wheel in Xhosa, Zulu, and Shona languages. This is a great step but also highlights how much work remains.

The article was originally posted behind a paywall, but its popularity recently led them to make it free for all.

https://www.jancisrobinson.com/articles/decolonising-wine-lexicon

Decolonising the wine lexicon

Decolonising the wine lexicon

May 3, 2023 at 8:18pmWeb
Show threadDerek BraudersMay 3, 2023
@megmaker Very interesting and quite fascinating. I'm used to eurocentric descriptors, as they are also the " real" aromas I know. Reading the article t thought, why should I expect people from a different continent to understand what I think of in wine. The corollary holds true though, I won't understand what they might mean.
Show threadMeg MakerMay 4, 2023
@derekbrauders Exactly. It's so personal, especially when you get to metaphor and analogy. I favor a flourishing of individual expression.
Show threadAustin Beeman 🍷📷🛫🛸May 4, 2023

@megmaker The University of South Australia's Ehrenberg Bass Institute was just finishing this project when I visited them as part of my WineMBA.

It always made a big impression on me. They are coming at things from a Marketing perspective and Chinese Governmental policy has made most of this moot, but worth looking into.

https://www.unisa.edu.au/Media-Centre/Releases/From-hawthorns-to-dragon-fruits-A-Chinese-taste-of-Australian-wines/

From hawthorns to dragon fruits: A Chinese taste of Australian wines

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Show threadMeg MakerMay 4, 2023
@austinbeeman I'm happy to know about this. Many thanks for sharing.