"We found other problems as well. Some of the wines lacked sufficient concentration, and tasted diluted. Others were oddly simple, lacking even the slightest degree of depth. Often, we sensed a disconnect between the aromas, which might resemble the classic scent of gewürztraminer, and the flavors, which seemed muted.
'If you’re going to make gewürztraminer, you know you’re not going to make money on it,' Rebecca mused. 'So why bother if you’re not going to do it right?'"
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