Blind Tasting for “Fruit Condition” – what does this mean?

“Tart”

Usually sharp, acidic wines, that are mouthwatering and make you pucker.

I find this often in:

Whites: Muscadet, Assyrtiko, Txakoli

Reds: Sangiovese, Nebbiolo, Corvina (Valpolicella)

“Juicy”

To me, these wines show almost only fruity primary aromas …and little else! They are youthful and bright and go down easy (and sometimes feel like they could use a little chill)

I find this often in:

Whites: New Zealand Sauvignon Blanc, Pinot Grigio, Torrontes

Reds: Gamay (Beaujolais), Grenache, Barbera, Blaufrankisch, Frappato

“Jammy”

Extra ripe, somewhat sweet and rich smelling …like what you put on your toast! To me, these are wines that are big and rich, but are lacking tannin.

I find this often in:

Reds: California Zinfandel, Australian Shiraz

“Baked”

Overripe! Often high alcohol content and exposed to a lot of sun
(Cooked is another term that can be used in the same way as baked, but ALSO can be used to describe a fault: in that the was stored poorly in heat, causing it to taste flabby!)

I find this often in:

Whites: Viognier, Marsanne

Reds: GSM blends from the Languedoc, Portuguese red blends

“Stewed”

Typically a wine that is a little older, and most likely aged in a barrel for some sweet vanilla/spice.

I find this often in:

Whites: Chardonnay

Reds: Aged Rioja, Amarone

“Dried”

I find this in aged wines with more tertiary notes and very minimal fruit. (It can also describe a wine that is made from grapes hanging on the vine for a while, sun-dried)

I find this often in:

Whites: aged white Burgundy

Reds: Aged Bordeaux, Aged Burgundy, Brunello di Montalcino, Barolo