Wine commentary is often ridiculed for the weighted words and terms strewn about like trashed spittoons. Besides the spirited terminology used to describe taste and aroma – think organic coconut hand-crushed by Tahitian virgins, freshly folded Spanish linen duvet cover and manicured seal whisker – there is the lofty lauding. Here, words such as “icon”, “legend”, “works of art” and “genius” are used, more often than not just a bit too randomly.
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