Olfactory profile reminiscent of acacia flowers, citrus notes of grapefruit, powder, slight mineral blurs. The olfactory analysis shows a quite complex wine, quite intense, fine. In the mouth, great freshness. Good taste-olfactory intensity. The citrus notes are sharp and dominate the taste by closing it with clear cleanliness.

But what interests me most, in this case, is to draw attention to the wine back label. The world of the back label is a world apart in which everyone feels able to write everything or the opposite of everything. I prefer linearity and clarity. I don’t like confusing information. I hate incorrect information.

The back label must surely include all the information required by law. You can then provide the consumer with useful, timely, correct additional information. The presence, for example, of a bar code (QR Code) that leads back to the company seems to me a useful thing. It seems to me equally useful to know the varieties that give life to a blend if it is a blend. It is essential for me to indicate the type of soil, the composition of the soil. It may also be useful to know the characteristics of the vintage. I would never give indications on possible food-wine combinations and on taste-olfactory analysis. They are very technical indications if you want to provide in a professional manner and you risk making a bad impression.
This is precisely the case with this Viognier.

I just want to look at the “item” complexity in the back label. The olfactory complexity is the result of a horizontal succession of sensations. The quantity of perfumes determines the level of complexity. Then, there is the qualitative and quantitative description of the single perfumes that can be floral, fruity, spicy, ethereal, etc. We are talking about two different aspects. A wine, although “only” fruity, can be quite complex if it presents numerous olfactory nuances due to different types of fruit. So the back label of this Viognier is incorrect.

The intensity also has no relation to the structure of the wine. The structure reflects the dry extract of the wine, the taste intensity is the result of the flavor and tactile sensations that move vertically.

These are just two examples of how incorrect information can be given on the back label of a wine. The best thing is always to be clear, synthetic without being too technical because the error is around the corner.

Pubblicato da Roberto Vinci

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